enchilada recipe with cream of chicken soup

The Best enchilada recipe with cream of chicken soup

Oh, this enchilada recipe with cream of chicken soup is one of my all-time favorites—simple, hearty, and always a hit with my family. I make it because it’s the kind of dish that feels like a hug in a bowl. The creamy chicken soup base gives it that rich, comforting flavor without being too heavy, and the tortillas wrap it all up perfectly. My kids love it because it’s not too spicy, not too greasy, and it’s always a crowd-pleaser at dinner. It’s the kind of meal that feels special but doesn’t require fancy ingredients—just good, solid food that’s easy to make and even easier to enjoy.

I love this recipe because it works for everything—whether it’s a casual weeknight dinner or a meal for a little gathering. The cream of chicken soup adds a subtle depth that makes the enchiladas taste like they took extra time, even though they don’t. And the way the cheese melts over the top? That’s just pure comfort. My family always says it’s their favorite way to eat enchiladas because it’s not too rich, not too bland, and it’s always satisfying. Plus, it’s a great way to use up leftover chicken or even just a can of soup—no waste, no fuss.

There are health benefits too, even if it’s not the lightest dish. The chicken is lean protein, the tortillas can be whole wheat if you want, and the cream of chicken soup is a good source of vitamins and minerals. It’s not a super healthy meal, but it’s balanced enough to feel good without feeling like a cheat. And honestly, that’s what matters most—it’s a meal that’s easy to love, easy to make, and always makes everyone feel good. Whether it’s a weeknight or a special occasion, this recipe is a winner.

Creamy Chicken Enchiladas with Tomato Sauce

4.7 from 1763 votes

A comforting dish featuring tender chicken rolled in warm enchilada sauce, topped with a creamy chicken soup blend, and baked to perfection. Perfect for a cozy meal!

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 cup warm water

For the Chicken Filling

• 2 cups cooked chicken, shredded
• 1 cup chicken broth
• ½ cup mayonnaise
• 1 cup cream of chicken soup
• ½ cup shredded cheddar cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano

For the Tomato Sauce

• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato sauce
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste

Toppings

• 2 cups shredded Monterey Jack cheese
• Fresh cilantro, chopped (optional)
• Sour cream or avocado slices

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). In a bowl, mix flour, salt, and warm water to form a dough. Knead lightly and cover with a damp towel to rest for 10 minutes.
2. 2 In a skillet, heat chicken broth over medium heat. Stir in mayonnaise, cream of chicken soup, shredded cheese, garlic powder, onion powder, and oregano. Simmer for 5 minutes until slightly thickened. Remove from heat and set aside.
3. 3 In a saucepan, combine crushed tomatoes, tomato sauce, cumin, chili powder, smoked paprika, salt, and pepper. Simmer for 10 minutes, then blend until smooth.
4. 4 Roll out the dough on a lightly floured surface into a 12×8-inch rectangle. Cut into 6 equal rectangles. Place ½ cup of chicken mixture in the center of each rectangle, fold over, and seal the edges with a little water.
5. 5 Place enchiladas seam-side down in a greased 9×13-inch baking dish. Pour half of the tomato sauce over them. Sprinkle with half the Monterey Jack cheese.
6. 6 Bake for 15 minutes. Pour remaining sauce over enchiladas, top with remaining cheese, and bake for another 10-15 minutes until bubbly and golden.

🔧Equipment

• Mixing bowls
• Rolling pin or kitchen towel
• Large skillet
• Baking dish (9×13 inches)
• Mixing spoon
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 12❤️Cholesterol: 70🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 28

📝Notes

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This enchilada recipe with cream of chicken soup is always a solid choice for any gathering because it’s hearty, comforting, and easy to customize for whatever crowd you’re serving. Whether it’s a casual family dinner or a bigger potluck, the creamy, savory base keeps things cozy while letting the flavors shine—no fancy prep required. Plus, it’s a great way to stretch a meal without sacrificing taste, so it’s perfect for busy weeknights or when you want something filling but not too heavy.

❓ Frequently Asked Questions About Creamy Chicken Enchiladas with Tomato Sauce

1. What is the best way to prepare enchiladas with cream of chicken soup for a filling and flavorful dish?

To make enchiladas with cream of chicken soup, start by heating 1 can (10.5 oz) of cream of chicken soup in a saucepan over medium heat. Stir in 1 cup of chicken broth, 1 tsp of garlic powder, ½ tsp of onion powder, and a pinch of salt until smooth. In the meantime, cook 1 lb of shredded chicken breast or thighs in a skillet with 1 tbsp of oil until fully cooked. Season with salt, pepper, and ½ tsp of dried oregano. For the filling, mix shredded cheese (like Monterey Jack or cheddar) with the cooked chicken, and if desired, add diced tomatoes, bell peppers, or a spoonful of salsa. Roll the mixture into tortillas and place them in a baking dish. Pour the heated soup mixture over the enchiladas, then top with additional shredded cheese. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.

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2. Can I substitute cream of chicken soup with another type of soup or broth for a different flavor?

Yes! You can experiment with alternatives like: – Cream of mushroom soup (adds earthy depth) – Cream of celery soup (for a lighter, slightly tangy twist) – Homemade chicken broth with a splash of heavy cream (for a richer base) – Cream of asparagus or green bean soup (for a savory, veggie-forward flavor) For broth-based substitutes, adjust seasoning (e.g., add extra garlic, cumin, or chili powder) to balance the dish. Creamy soups work best since they’ll mimic the texture of the original.

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3. How do I ensure the enchiladas stay moist and not dry when baking?

To keep enchiladas tender: – Use enough soup: Pour at least ½ cup of soup over each enchilada (or more if using thick tortillas). The moisture will seep into the filling. – Add extra liquid: Stir in ¼ cup of chicken broth or water to the soup base before pouring. – Cover with foil: Tent the dish with aluminum foil during the first 10–15 minutes of baking to trap steam. – Bake low and slow: Aim for 350°F (175°C) instead of higher heat to prevent drying out. – Brush with melted butter or oil: After baking, lightly brush the top with melted butter or olive oil for extra moisture. – Serve with a sauce: Drizzle with a simple tomato sauce or chipotle cream sauce to add moisture.

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4. What cheese blends work best with enchiladas made with cream of chicken soup?

For the best texture and flavor, combine: – Shredded cheeses: Monterey Jack (melted smoothly) + cheddar (sharp tang) + pepper jack (spicy kick). – Alternative options: – Queso fresco (for crumbles on top) – Oaxaca or Chihuahua cheese (creamy, mild) – Feta or goat cheese (for a tangy twist—use sparingly) – Pro tip: Sprinkle cheese on top after baking to ensure it melts evenly. Avoid pre-shredded cheese (it has anti-caking agents that prevent smooth melting).

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5. Can I make enchiladas ahead of time and reheat them properly?

Yes! Here’s how to prep and reheat them without drying out: – Make ahead: – Assemble enchiladas (without baking) and refrigerate for up to 2 days or freeze for 3 months. – Store in an airtight container, covered with foil or a damp towel to prevent drying. – Reheating methods: – Oven: Bake at 350°F (175°C) for 15–20 minutes, covered with foil first, then uncovered for 5 minutes to crisp. – Stovetop: Warm the soup base in a pot, then reheat the enchiladas in a skillet with a splash of water or broth, covered, for 5–7 minutes. – Microwave: Use a microwave-safe dish with a damp paper towel on top. Heat in 1-minute intervals, stirring halfway, until warm (not soggy). – Pro tip: Add a little cream or sour cream to the reheated soup to restore richness. Avoid overcrowding the dish to prevent steaming instead of heating.