cream of chicken soup chicken enchilada recipe

Written BySheba G Updated On
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The Best cream of chicken soup chicken enchilada recipe

I’m so excited to share with you my favorite cream of chicken soup chicken enchilada recipe. This dish has been a staple in our household for years, and it’s always a hit with my family and friends. The creamy sauce, tender chicken, and crunchy tortillas come together to create a flavor combination that’s hard to resist.

I remember the first time I made this recipe, I was amazed at how easy it was to prepare and how delicious it turned out. The best part is that it’s a one-dish wonder, making it perfect for busy weeknights or special occasions. My kids love helping me assemble the dish, and they always ask for seconds (or thirds!)

As for me, I appreciate the fact that this recipe is relatively healthy, with lean protein from the chicken and whole wheat tortillas. Plus, it’s a great way to use up leftover chicken or turkey. The original recipe came from a friend who got it from her mom, and I’ve tweaked it over the years to make it my own.

Now, I’m happy to share it with you so you can enjoy it just as much as we do. One of the things I love about this recipe is that it’s incredibly versatile – you can customize it to your taste by adding different spices or toppings. My husband likes to add some diced jalapeños for an extra kick, while my kids prefer shredded cheese on top.

Either way, this dish is sure to become a family favorite.

Cream of Chicken Soup Chicken Enchiladas

4.8 from 1893 votes

A comforting dish featuring tender chicken and a creamy tomato sauce, wrapped in homemade tortillas with a rich chicken broth. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

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

For the Filling

1 lb boneless skinless chicken breasts
1 cup cream of chicken soup
1 cup shredded cheese

For the Sauce

1 cup tomato sauce
2 cloves garlic
1 tsp cumin
1 tsp chili powder
1/2 tsp salt

For Assembly

1 can green chiles
1 cup shredded cheese

👨‍🍳Directions

1Preheat oven to 375°F.
2In a mixing bowl, combine flour and salt.
3Gradually add warm water while kneading until a dough forms.
4Let the dough rest for 10 minutes.
5In a skillet, cook chicken breasts over medium heat until no longer pink in the center, about 6-7 minutes per side.
6Remove from heat and shred the chicken using two forks.
Set aside.
7In a saucepan, combine tomato sauce, garlic, cumin, chili powder, and salt.
8Simmer over medium heat for 5 minutes until the sauce thickens slightly.
9Remove from heat and set aside.
10On a lightly floured surface, roll out the dough into thin circles.
11Place a spoonful of shredded cheese, a spoonful of chicken, a spoonful of green chiles, and a spoonful of cream of chicken soup in the center of each tortilla.
12Fold the sides over the filling and roll tightly to form enchiladas.
13Place seam side down in a greased baking dish.
14Pour the tomato sauce mixture over the enchiladas.
15Sprinkle with remaining shredded cheese.
16Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
17Remove from the oven and let cool for 5 minutes before serving.
18Garnish with fresh cilantro if desired.
19Serve hot and enjoy.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Skillet
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Add some diced onions to the filling for extra flavor.

This cream of chicken soup chicken enchilada recipe is truly a crowd-pleaser – whether you’re serving it at home or taking it to a potluck dinner.

It’s easy to prepare ahead of time and reheats beautifully for leftovers.

Plus, with its rich flavors and tender texture, this dish is sure to become a staple in your household just like it has in mine.

❓ Frequently Asked Questions About Cream of Chicken Soup Chicken Enchiladas

Q1: What type of tortillas should I use for this recipe?

You can use either corn or flour tortillas for this recipe. If you prefer a more traditional enchilada flavor, go with corn tortillas. If you want a slightly sweeter taste, flour tortillas are the way to go.

Q2: Can I substitute the cream of chicken soup with something else?

Sure! If you’re watching your sodium intake or prefer a lighter flavor, you can try substituting the cream of chicken soup with half-and-half or a mixture of equal parts milk and melted butter.

Q3: How do I prevent the tortillas from breaking when assembling the dish?

To avoid breaking the tortillas, make sure they’re soft and pliable before assembling the enchiladas. You can also try warming them up in the microwave for a few seconds before using them.

Q4: Can I prepare this recipe ahead of time?

Yes! You can assemble the enchiladas up to a day in advance and store them in the refrigerator until ready to bake.

Q5: What’s the best way to reheat leftover enchiladas?

The best way to reheat leftover enchiladas is in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until hot and bubbly throughout.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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