There's something magical about the warm, cheesy goodness of chicken enchiladas fresh out of the oven. The blend of savory chicken, creamy sauce, and melted cheese is pure comfort food at its finest.

I first made these enchiladas on a chilly evening, looking for a way to use up some shredded chicken I had on hand. What started as a quick dinner idea has since become a go-to recipe for weeknight meals and potlucks alike. It's quick, easy, and packed with flavor – a true winner for any occasion.

Why You'll Love These Chicken Enchiladas

Get ready to fall head over heels for these Chicken Enchiladas with Cream of Chicken Soup. Here's why they're about to become your favorite weeknight dinner:

First off, they’re ridiculously easy to make. With just a handful of pantry staples, you can have these on the table in under an hour. It’s a lifesaver when you need a meal that's big on flavor but short on prep time.

The creamy filling is nothing short of irresistible. The combination of cream of chicken soup, sour cream, and melted cheese creates a sauce so rich and indulgent, you'll be tempted to eat it straight from the spoon.

They're also perfect for meal prep. You can assemble these enchiladas ahead of time and pop them in the fridge until you're ready to bake. Plus, they freeze beautifully, making them a great option for busy weeks.

And let’s not forget the crowd-pleasing factor. Whether you’re feeding picky kids or hosting friends for dinner, everyone loves the cheesy, comforting flavors of these enchiladas.

Ingredients Notes

The beauty of these Chicken Enchiladas lies in their simple, accessible ingredients. Here's what you'll need:

Chicken: Shredded rotisserie chicken works beautifully here. It's juicy, flavorful, and saves time. You can also use leftover chicken breast or thighs.
Cream of chicken soup: This is the base of the creamy sauce that ties everything together. Go for the condensed variety for the best texture. If you prefer, you can use a homemade version for a more personalized touch.
Sour cream: Adds a tangy richness to the filling. You can swap this for plain Greek yogurt if you're looking for a lighter option.
Cheese: Shredded cheddar or a Mexican blend works best. The gooey, melty texture is what makes these enchiladas so comforting.
Tortillas: Flour tortillas are the easiest to roll and hold up well in the oven, but you can also use corn tortillas for a more traditional flavor. If using corn, warm them slightly to make them pliable.
Green chilies: These mild chilies add a hint of heat and a lot of flavor without overpowering the dish.

How To Make Chicken Enchiladas With Cream of Chicken Soup

Creating these delicious enchiladas is as simple as it gets. Let’s walk through the steps:

Prepare the filling: In a large mixing bowl, combine the shredded chicken, condensed cream of chicken soup, sour cream, half of the shredded cheese, and a can of green chilies. Mix everything until well combined and creamy.
Assemble the enchiladas: Lay out your tortillas on a clean surface. Spoon about ⅓ cup of the chicken mixture into the center of each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
Make the sauce: In a small bowl, whisk together another can of cream of chicken soup and about ½ cup of milk until smooth. Pour this sauce evenly over the enchiladas.
Top with cheese: Sprinkle the remaining shredded cheese over the top of the enchiladas, covering them completely.
Bake: Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden.
Serve: Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro, diced tomatoes, or a dollop of sour cream for a pop of freshness.

Storage Options

These enchiladas are just as good the next day, making them a great option for leftovers.

Refrigerator: Store leftover enchiladas in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
Freezer: Assemble the enchiladas but don’t bake them. Cover tightly with foil and freeze for up to 3 months. When ready to enjoy, bake from frozen at 375°F, adding an extra 10-15 minutes to the cooking time.
Reheating: For the best texture, reheat in the oven at 350°F until heated through. If you’re in a hurry, the microwave works too – just cover them to prevent drying out.

Variations and Substitutions

This recipe is wonderfully versatile. Here are some ideas to make it your own:

Add veggies: Mix in sautéed onions, bell peppers, or black beans for extra texture and nutrition.
Switch up the protein: Try shredded beef, pork, or even cooked shrimp for a different take on this dish.
Spice it up: Add diced jalapeños or a splash of hot sauce to the filling for a spicier kick.
Gluten-free: Use corn tortillas and ensure your cream of chicken soup is gluten-free.
Dairy-free: Substitute the sour cream and cheese with dairy-free alternatives. Coconut milk can be used in place of the milk for the sauce.

Don’t be afraid to experiment! This recipe is forgiving and can be adapted to suit your tastes and what you have on hand.

Whether it’s a busy weeknight or a cozy weekend dinner, these Chicken Enchiladas with Cream of Chicken Soup are sure to hit the spot. Give them a try, and let the creamy, cheesy goodness win you over – bite by bite!