cream of chicken soup enchilada recipe
The Best cream of chicken soup enchilada recipe
Oh, this Cream of Chicken Soup Enchiladas recipe is one of those things that just feels like home—simple, comforting, and always a hit no matter who’s eating it. I make it because it’s the kind of dish that doesn’t take forever but still tastes like you’ve put in real effort. My kids used to beg for it after school, and now that they’re older, they still ask for it on weekends. It’s that kind of recipe that feels special when you’re hosting a dinner party but also easy enough to whip up in a pinch for a quick meal. The creamy, savory chicken mixed with the tangy enchilada sauce and topped with melted cheese is just the perfect balance of flavors—rich but not heavy, hearty but not too much.
What I love most about this recipe is how versatile it is. You can serve it as a main dish with a side of rice or beans, or make it a meal in itself with a simple salad or corn tortillas on the side. It’s also great for meal prep because it reheats beautifully, and the flavors only get better the next day. My family loves it because it’s filling, satisfying, and always makes everyone feel good. Plus, it’s got a little something for everyone—whether someone’s watching their sodium or just wants a warm, comforting meal. And the best part? It’s not too heavy, so it’s a great choice for a lighter weeknight dinner or even a cozy Sunday supper. Plus, the health benefits are pretty nice too—lean protein from the chicken, fiber from the tortillas and veggies, and a good dose of calcium from the cheese. It’s not a super fancy recipe, but it’s got all the right things going on.
Cream of Chicken Soup Enchiladas
A comforting dish featuring tender chicken in a creamy tomato-based soup, rolled in tortillas, and topped with melted cheese and enchilada sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups cooked shredded chicken breast
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp thyme
- ½ tsp paprika
- 2 cups red enchilada sauce
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- 12 large flour tortillas
- 1 tbsp vegetable oil
👨🍳Directions
-
1 Preheat oven to 375°F (190°C). In a large skillet, heat chicken broth over medium heat. Stir in heavy cream, milk, and seasonings (garlic powder, onion powder, thyme, paprika). Simmer for 5 minutes. Remove from heat, stir in shredded chicken and cheddar cheese until melted. Set aside.
-
2 Preheat oven to 375°F (190°C). Heat oil in a large skillet over medium heat. Warm tortillas for 30 seconds per side, then set aside.
-
3 Divide enchilada sauce evenly among the bottom of a 9×13-inch baking dish. Place 4 tortillas in the dish, filling with chicken mixture. Repeat with remaining tortillas and sauce.
-
4 Top with remaining shredded Monterey Jack cheese and sour cream. Cover with foil and bake for 20 minutes.
-
5 Remove foil and bake for an additional 10 minutes until bubbly and golden. Let rest for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Large skillet
- Oven
- Baking dish (9×13 inches)
- Foil
- Mixing spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cream of Chicken Soup Enchiladas Works
This Cream of Chicken Soup Enchilada recipe is a lifesaver for any family gathering—it’s hearty enough to feed a crowd without feeling like a chore to make, and the creamy, cheesy flavor always brings everyone back for seconds. Whether it’s a casual Sunday dinner or a holiday spread, it’s simple to assemble, yet it looks impressive enough to impress guests, and the leftovers keep well for days, so you’re not stuck with cold food later. It’s the kind of dish that feels comforting and familiar, making it a reliable go-to for busy weeknights or when you need something warm and satisfying without the fuss.
❓ Frequently Asked Questions About Cream of Chicken Soup Enchiladas
What is the best way to prepare the chicken for the enchiladas?
To get the best texture, cook the chicken in a mixture of chicken broth, cornstarch, and a little bit of salt until it’s tender and shredded. You can either poach it in the broth or sauté it in a little oil until it’s cooked through. For extra flavor, you can add garlic, onions, and spices like cumin or paprika.
How do I ensure the enchilada cheese doesn’t get soggy?
To prevent sogginess, preheat your oven to 375°F (190°C) and place the enchiladas directly on a baking sheet lined with parchment paper. Cover with foil while baking for the first 15 minutes, then remove the foil and let the cheese melt and brown slightly. Baking them in batches ensures even cooking.
Can I use store-bought enchilada sauce instead of making it from scratch?
Yes, you can! For a quicker version, use a high-quality store-bought red or green enchilada sauce (like those from Mission or La Tortilla Factory). Just be sure to check the label for added ingredients like cream or cheese that might clash with your recipe. If you prefer a homemade touch, blend your own sauce with tomatoes, onions, garlic, and spices.
What should I do if my enchiladas turn out too dry?
If your enchiladas are dry, they likely weren’t baked long enough or didn’t have enough moisture. To fix this, cover them loosely with foil and return them to the oven for 5–10 minutes to steam. Alternatively, drizzle a little chicken broth or water over them before baking, then cover until the liquid evaporates before removing the foil.
How can I make the cream of chicken soup enchiladas extra creamy and rich?
For extra creaminess, stir in a little sour cream, heavy cream, or even a dollop of Greek yogurt into the chicken mixture before filling the tortillas. You can also add a splash of milk or cream cheese to the enchilada sauce for a richer flavor. Another trick is to top the enchiladas with a layer of melted cheese before baking for a gooey effect.
