chicken enchiladas made with cream of chicken soup recipe

The Best chicken enchiladas made with cream of chicken soup recipe

Chicken enchiladas with a creamy chicken soup base have always been a comfort dish for me, something that feels right in both taste and texture. I love this recipe because it’s simple enough to make from scratch without feeling like a chore, yet it turns into something special—rich, flavorful, and satisfying. The cream of chicken soup acts as a perfect binder and adds a velvety smoothness that makes the enchiladas tender and comforting. It’s not just a meal; it’s a way to bring people together, whether it’s a quick weeknight dinner or a gathering with family and friends. My kids adore them because they’re soft, not too spicy, and always delicious no matter how many times they’re made.

This dish is also surprisingly healthy for someone who loves indulgent foods. The cream of chicken soup is made with real chicken broth and a touch of cream cheese, which gives it a creamy richness without being overly heavy. The enchiladas themselves are packed with protein from the chicken, and the tortillas are whole wheat if you choose them, making it a balanced meal. It’s a great way to eat well without feeling like you’re missing out on flavor. Plus, it’s flexible—you can adjust the spices, add veggies, or even make it gluten-free if needed. Whether it’s a lazy Sunday dinner or a dish for a holiday spread, this recipe never disappoints.

Creamy Chicken Enchiladas with Cream of Chicken Soup

4.5 from 1935 votes

A comforting dish featuring tender chicken rolled in enchilada shells, smothered in a creamy tomato-based sauce made with store-bought cream of chicken soup, topped with melted cheese for a rich, satisfying meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Dough

• 1 ½ cups all-purpose flour
• ½ tsp salt
• 1 tsp vegetable oil
• ½ cup warm water

For the Chicken Filling

• 1 lb boneless, skinless chicken breast or thigh, diced
• 1 cup chicken broth
• ½ cup mayonnaise
• ½ cup shredded cheddar cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• Salt and pepper to taste

For the Creamy Sauce

• 1 (10.5 oz) can cream of chicken soup
• 1 cup milk
• ½ cup heavy cream (or half-and-half)
• 1 cup shredded cheddar cheese
• ½ cup tomato sauce
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste

For Topping

• ½ cup additional shredded cheddar cheese
• 1 tbsp butter
• Fresh parsley, chopped (optional)

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper.
2. 2 For the dough: In a bowl, mix flour and salt. Add vegetable oil and warm water, stirring until a soft dough forms. Knead lightly, then roll out to about ¼-inch thickness.
3. 3 Cut dough into 6-8 rectangles, then roll each into a small oval or triangle shape. Place on a baking sheet, cover with plastic wrap, and refrigerate while preparing the filling.
4. 4 Cook chicken in a skillet over medium heat until no longer pink (~6-7 mins). Drain excess fat, then mix with chicken broth, mayonnaise, cheddar cheese, garlic powder, onion powder, oregano, salt, and pepper. Set aside.
5. 5 In a saucepan, combine cream of chicken soup, milk, heavy cream, tomato sauce, garlic powder, onion powder, salt, and pepper. Simmer for 5 minutes until slightly thickened.
6. 6 Preheat oven broiler. Fill each enchilada shell with chicken mixture, roll tightly, and place seam-side down in a greased baking dish. Pour sauce over enchiladas, spreading evenly.
7. 7 Top with additional shredded cheese and a pat of butter. Broil for 2-3 minutes until cheese is bubbly and golden.
8. 8 Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

🔧Equipment

• Mixing bowls
• Kitchen shears
• Rolling pin
• Large skillet
• Oven-safe baking dish
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 50g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 35g

📝Notes

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Chicken enchiladas made with cream of chicken soup are always a reliable choice for any family gathering because they’re hearty enough to feed a crowd without being too heavy. The soup base adds a comforting depth that keeps the dish balanced, making it simple to serve alongside sides like rice or beans. Plus, it’s a great way to stretch a meal further without sacrificing flavor, so it’s perfect for potlucks or when you need something quick but still impressive.

❓ Frequently Asked Questions About Creamy Chicken Enchiladas with Cream of Chicken Soup

What is the best way to prepare the filling for chicken enchiladas using cream of chicken soup?

To make the filling, mix 1 (10.5 oz) can cream of chicken soup with 1 cup shredded cooked chicken (about 1 lb), ½ cup shredded cheddar cheese, ¼ cup chopped green onions, and 1 tsp garlic powder. Stir well, then season with salt and pepper to taste. For extra flavor, add a pinch of cumin or onion powder. Let it sit for 5–10 minutes before assembling.

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How should I assemble the chicken enchiladas for the best texture and flavor?

1. Preheat oven to 375°F (190°C) and grease a baking dish. 2. Spread a thin layer of enchilada sauce (store-bought or homemade) on the bottom. 3. Divide tortillas into 6–8 equal sections and lightly brush each with butter or oil to prevent cracking. 4. Fill each tortilla with ½ cup chicken filling, then top with shredded cheese (cheddar, Monterey Jack, or a mix). 5. Roll tightly and place seam-side down in the baking dish. Cover loosely with foil and bake for 20 minutes. 6. Uncover, pour 1–2 cups enchilada sauce over the top, and bake 10–15 more minutes until bubbly and golden.

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Can I substitute cream of chicken soup with another type of soup or broth?

Yes, but keep in mind the flavor will differ. Best alternatives: – Cream of mushroom soup (richer, earthier taste) – works well if you prefer a savory twist. – Cream of celery soup (milder, slightly tangy) – adds a lighter texture. – Homemade chicken broth + a splash of heavy cream (for a lighter filling, mix 1 cup broth + ¼ cup heavy cream with the chicken). – Coconut milk (light) – adds a tropical twist but may make the dish creamier than expected.

Avoid: Tomato-based soups (like tomato soup) as they’ll clash with the enchilada sauce.

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How can I make these enchiladas extra crispy on the outside?

For a crispy, golden crust, try these tricks: 1. Preheat oven to 400°F (200°C) instead of 375°F for the initial bake. 2. Brush tortillas with melted butter or oil before filling (helps them hold shape and crisp up). 3. Bake uncovered for 5–10 extra minutes at the end to let the edges brown. 4. Add a sprinkle of panko breadcrumbs on top before baking (press lightly with a fork for extra crunch). 5. Use a baking sheet under the dish for steam-free crispiness (place a wire rack on parchment, then the dish on top). 6. Broil for 1–2 minutes at the very end (watch closely to avoid burning).

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How should I store and reheat leftover chicken enchiladas?

Storage: – Fridge: Store in an airtight container for up to 4 days. Reheat within 2 days for best texture. – Freezer: Freeze unassembled (in a single layer on a tray, then transfer to a bag). Freeze for up to 3 months.

Reheating: – Oven method: Bake at 350°F (175°C) for 20–25 minutes, covering with foil if too dry. – Microwave: Place on a microwave-safe plate with 1–2 tbsp water, cover with a damp paper towel, and heat on high for 2–3 minutes, stirring halfway. – Stovetop: Warm in a skillet over medium-low heat, adding a splash of milk or broth to restore moisture if needed.

Tip: For extra freshness, reheat with a dash of enchilada sauce or a sprinkle of cheese before serving.