cream of chicken soup chicken enchilada recipe

The Best cream of chicken soup chicken enchilada recipe

I’ve been making this Cream of Chicken Soup Chicken Enchilada recipe for years, ever since my mom taught me how to turn leftovers into something even better. There’s something simple yet comforting about it—just like a warm hug in a bowl. I love how it takes a basic chicken dish and turns it into something hearty and flavorful, perfect for a busy weeknight or a special family dinner. My kids always ask for it, especially after school when they’re hungry but don’t want to deal with a complicated meal. It’s filling, easy to customize, and it doesn’t take forever to prepare, which is a win for anyone who’s tired after a long day.

This recipe is also surprisingly good for you. The cream of chicken soup base is light on calories but packed with protein and veggies, especially if you blend in some spinach or mushrooms. The enchiladas themselves are a great way to sneak in some whole grains and healthy fats from the cheese and tortillas. It’s not just a comfort food—it’s a balanced meal that my family actually enjoys without feeling like a sacrifice. Plus, it’s a great way to use up extra chicken or veggies that might otherwise go to waste. Whether it’s for a casual weeknight meal or a make-ahead dish for a weekend gathering, this recipe is always a hit.

Cream of Chicken Soup Chicken Enchiladas

4.7 from 590 votes

A comforting dish combining creamy chicken soup with rolled tortillas stuffed with shredded chicken, topped with a tangy enchilada sauce, and baked to perfection. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken Soup Base

• 2 cups chicken broth
• 1 cup shredded cooked chicken
• 1 cup heavy cream
• 1 cup cream cheese, softened
• 1 cup tomato sauce
• 1/2 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Enchilada Sauce

• 1 cup enchilada sauce (red or green)
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped green onions

For the Dough

• 8 large flour tortillas
• 1/2 cup milk (for rolling tortillas)

👨‍🍳Directions

1. 1 In a large skillet, heat chicken broth over medium heat. Stir in shredded chicken, heavy cream, cream cheese, tomato sauce, garlic powder, onion powder, salt, and black pepper. Simmer for 10 minutes until thickened.
2. 2 Preheat oven to 375°F (190°C). In a baking dish, spread half of the chicken soup mixture evenly.
3. 3 Roll each tortilla with a little milk to soften, then fill with a generous amount of chicken soup mixture. Roll tightly and place seam-side down in the baking dish. Repeat until all tortillas are used.
4. 4 Pour remaining chicken soup mixture over the rolled enchiladas. Sprinkle half of the enchilada sauce and cheese evenly over the top. Bake for 20 minutes.
5. 5 Remove from oven, sprinkle remaining enchilada sauce and cheese over the top. Return to oven and bake for another 10 minutes until bubbly and golden.
6. 6 Let rest for 5 minutes before garnishing with chopped green onions. Serve warm.
7. undefined undefined
8. undefined undefined
9. undefined undefined
10. undefined undefined

🔧Equipment

• Mixing bowls
• Large skillet
• Oven
• Rolling pin (optional)
• Baking dish (9×13 inches)
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28💛Saturated Fat: 12❤️Cholesterol: 120🧂Sodium: 1200🌾Total Carbs: 40🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 32

📝Notes

For a lighter version, reduce heavy cream to ½ cup and use low-fat cheese.,Add diced bell peppers or black beans for extra fiber and texture.,Serve with a side of warm tortilla chips.

This cream of chicken soup enchilada recipe is a lifesaver for busy families who need a hearty meal without the fuss. It’s perfect for impromptu gatherings because it’s simple to prep ahead, keeps well in the fridge, and turns into a cozy, comforting dish when everyone sits down to eat. Whether it’s a weekend dinner or a last-minute potluck, this combo delivers flavor and ease so you can focus on what matters—spending time with loved ones.

❓ Frequently Asked Questions About Cream of Chicken Soup Chicken Enchiladas

What is the best way to prepare the chicken for the chicken enchilada filling?

To get the best texture and flavor, cook the chicken in a mixture of broth, cornstarch, and spices like cumin, paprika, and garlic powder. Shred or chop it finely, then simmer it until tender. For extra richness, you can add a splash of chicken stock, a bit of butter, or even a small amount of cream to keep it moist.

Why should I use enchilada sauce instead of regular tomato sauce?

Enchilada sauce is specifically designed to complement the flavors of enchiladas, offering a balance of tanginess, sweetness, and depth. It often contains ingredients like tomatoes, onions, garlic, and spices like chili powder, which enhance the dish’s overall taste. Regular tomato sauce lacks the richness and complexity needed for a true enchilada experience.

How can I avoid making my enchiladas soggy?

To keep your enchiladas crispy and not soggy, follow these tips: Use a well-seasoned cast-iron skillet or non-stick pan for cooking. Preheat the pan before adding the tortillas, and cook them quickly over medium heat. Place the filling on top of the tortillas just before cooking to prevent excess moisture. Bake at 375°F (190°C) for about 10-15 minutes, flipping halfway if needed. Also, avoid overcrowding the pan, and use a baking sheet underneath for extra crispiness.

What are some good substitutions for the cream of chicken soup if I don’t have it?

If you don’t have cream of chicken soup, you can use a homemade alternative by blending 1 cup of chicken broth, 1/4 cup of sour cream or Greek yogurt, 1/4 cup of milk or cream, 1/2 cup of shredded cheese (like cheddar or Monterey Jack), and 1/2 teaspoon of garlic powder. Alternatively, you can use a combination of 1/2 cup of chicken broth, 1/4 cup of cream cheese, and 1/2 cup of shredded cheese for a similar texture and flavor.

How long should I bake the enchiladas for to ensure they are fully cooked through?

For fully cooked enchiladas, bake them at 375°F (190°C) for about 15-20 minutes. If the filling is thick and creamy, you may need to bake them slightly longer to ensure the cheese melts completely. Keep an eye on them to avoid over-browning. If you prefer a crispier texture, broil them for the last 2-3 minutes, but watch closely to avoid burning.