cream of chicken soup enchilada recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best cream of chicken soup enchilada recipe

I’m so excited to share with you my family’s favorite cream of chicken soup enchilada recipe. This dish has been a staple in our household for years, and I’m sure it will become one in yours too.

I first discovered this recipe when I was a young mother, trying to come up with a quick and easy meal that my kids would love. It was a game-changer – not only did they devour it, but it also became a staple in our weekly meal planning.

The best part? It’s incredibly easy to make, requiring just a few simple ingredients and some basic cooking skills.

As my kids grew older, they began to request this dish more and more often, and I was happy to oblige. Now, as a busy mom myself, I rely on this recipe to get me through those chaotic weeknights when I need something reliable and delicious on the table fast.

My family loves it for its creamy sauce and tender chicken, but I appreciate how versatile it is – perfect for serving at family gatherings or potlucks, or even as a comforting meal on a cold winter night. In short, this cream of chicken soup enchilada recipe is a true winner in my book.

Cream of Chicken Soup Enchiladas

Cream of Chicken Soup Enchiladas

4.5 from 1894 votes

A comforting and flavorful dish featuring tender chicken in a creamy sauce, wrapped in tortillas and baked to perfection. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Filling

2 cups cooked shredded chicken
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper

For the Enchiladas

8-10 small flour tortillas
1 can (10 oz) enchilada sauce
1 cup shredded Mexican cheese blend

For Garnish

Fresh cilantro
Sliced green onions
Sour cream

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, 1/2 cup shredded cheddar cheese, cumin, chili powder, garlic powder, salt, and black pepper.
3Mix well until all ingredients are evenly incorporated and the mixture is creamy.
4Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
5Warm the flour tortillas in a dry skillet over medium heat for about 10 seconds on each side until they are pliable and slightly toasted.
6Place a generous amount of the chicken mixture onto each tortilla, roll it up tightly, and place it seam-side down in the baking dish.
7Repeat with the remaining tortillas and filling.
8Pour the remaining enchilada sauce over the enchiladas, ensuring they are well coated.
9Sprinkle the remaining 1/2 cup of shredded cheddar cheese and the shredded Mexican cheese blend evenly over the top of the enchiladas.
10Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the enchiladas are lightly golden.
11Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to settle.
12Garnish with chopped cilantro, sliced green onions, and a dollop of sour cream.
13Serve the enchiladas hot, with additional sour cream and green onions on the side if desired.
14Enjoy the creamy, comforting flavors of this classic dish.

🔧Equipment

Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 900mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: For a spicier version, add diced jalapeños to the chicken mixture or serve with a side of salsa. You can also use rotisserie chicken to save time on preparation.

This cream of chicken soup enchilada recipe is always a good idea for any occasion – whether it’s a family gathering, potluck dinner, or just a cozy night at home with loved ones. Not only does it taste amazing (the combination of tender chicken and creamy sauce is unbeatable), but it also reheats beautifully for those nights when we’re short on time but still want something delicious on the table.

Plus, as an added bonus, this dish freezes incredibly well – making it perfect for meal prep or batch cooking ahead of time. Trust me: once you try this recipe out, it’ll become one of your go-to favorites too!

❓ Frequently Asked Questions About Cream of Chicken Soup Enchiladas

What is the origin of the cream of chicken soup enchilada recipe?

The exact origin of this recipe is unclear, but it’s likely that it came from the American Southwest or Texas, where cream-based soups were popularized in the mid-20th century.

How do you make cream of chicken soup from scratch?

To make cream of chicken soup from scratch, you’ll need to combine cooked chicken with onions, garlic, flour, milk or heavy cream, and spices such as paprika and cumin.

Can you use low-fat or non-dairy alternatives in this recipe?

While low-fat or non-dairy alternatives can be used in place of heavy cream or half-and-half in this recipe, keep in mind that they may alter the flavor and texture slightly.

Are there any variations on this recipe that you’d recommend?

Yes – consider adding diced bell peppers or jalapeños for added flavor and nutrition.

Can you store leftovers safely?

Leftovers can be stored safely for up to three days in an airtight container in the refrigerator – just be sure to reheat them thoroughly before serving.

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.

Similar Posts