- What’s in these Creamy Chicken Enchiladas?
- How to make Creamy Chicken Enchiladas
- Tips and Tricks
- Can I make Creamy Chicken Enchiladas ahead of time?
- What to serve with Creamy Chicken Enchiladas
- Common Questions
- Final thoughts on the best comfort food ever
Chicken Enchiladas with Cream of Chicken Soup is the answer for anyone staring at the fridge, feeling indecisive and hungry (been there, every Tuesday, apparently). Honestly, sometimes you want that five-star restaurant flavor in your own kitchen without spending your entire evening following a cookbook like it’s a treasure map. These chicken enchiladas? Absolute magic. They’re comforting, cozy, and so dang easy, even on a weeknight slump. Plus, if you wind up making extra, they pack up like champs for leftovers. If you’re digging around for more dinner wins, check out this simple rice casserole or browse ideas like one-pot comfort meals.
What’s in these Creamy Chicken Enchiladas?
Let’s just say, you don’t need anything fancy. These are what I keep on hand—nothing wild, just real food that fills bellies. The big star is that cream of chicken soup, which honestly just makes everything ridiculously creamy (no shame, these cans have saved dinner a million times).
Shredded rotisserie chicken is the timesaver of the century. Add some shredded cheese—cheddar or Monterey Jack works, or both if you’re feeling rebellious. Flour tortillas are my jam, but use corn if you want that classic vibe. For a little kick, toss in some diced green chiles—it lifts the flavor without making you sweat bullets. Oh, and a splash of sour cream for smoothness goes a long way.
If you’ve got a can opener and an oven, you’re 90 percent there. Promise!
“These chicken enchiladas totally changed dinner at my house. So creamy and foolproof, even my picky teenager asks for seconds!” – Anne from Houston
How to make Creamy Chicken Enchiladas
Alright, let’s get straight to it since nobody’s trying to read a novel when they’re hangry. I like to shred the cooked chicken first (start with leftovers, grilled, baked, whatever you have). Mix the chicken, a big scoop of cream of chicken soup, sour cream, diced chilies, and half the cheese right in a bowl. That’s your filling.
Spoon some filling into each tortilla, roll it up, and cram them rather tightly in a baking dish—not too precious, just fit as many as you can. Top it all with more soup and a sprinkle of cheese (go wild if you’re a cheese person). Bake until hot and the cheese melts, about half an hour. It’s basically the most reliable dinner trick in my little black book.
I usually make enough for leftovers… which, believe it or not, taste even better the next day. If nothing else, do this: don’t skimp on the gooey cheese on top, you’ll regret it.
Tips and Tricks
Let me spare you some rookie mistakes I’ve made (and, yes, I nearly ruined a batch once by forgetting to spray the pan). Grease your baking dish or you’ll be chiseling enchiladas out—trust me. Warming up tortillas in the microwave for 20 seconds keeps ’em from tearing. Don’t overstuff them, or you’ll end up with a mess (awkward but still tasty).
Try adding a pinch of smoked paprika or cumin to the mix for depth—the kids won’t notice, but grown-ups totally will. And if your sauce looks too thick, thin it with just a splash of milk. You want it creamy, not concrete.
If you’re someone who always makes double for leftovers, assemble but don’t bake the second dish. Then freeze it for an emergency meal later (look at you, being all organized!).
Can I make Creamy Chicken Enchiladas ahead of time?
Oh, absolutely. I’m a huge fan of prepping these chicken enchiladas with cream of chicken soup the night before. Just get them rolled up and nestled in the baking dish, then stash them in the fridge. Wait to add the final layer of cheese and soup until just before baking; everything stays way fresher that way.
I’ve also frozen them fully assembled and unbaked—works like a charm. Just bake straight from the freezer with a foil cover for an extra 20 mins, then take the foil off to brown the top. Perfect for those “what’s for dinner?” nights when you’ve got zero patience left.
What to serve with Creamy Chicken Enchiladas
Some nights you want the whole shebang, other nights just a quick side. Here’s what goes great with these enchiladas:
- Mexican rice—honestly, you gotta have it.
- Black beans or refried beans are cheap, cheerful, and filling.
- Shredded lettuce or a quick slaw for crunch makes everything brighter.
- Salsa, sour cream, or hot sauce for topping, because you’re a grown-up and can do what you want.
Mix it up depending on the crowd or just whatever you find in your fridge—it all tastes amazing. If you want to get even fancier, add some sliced avocado or fresh chopped cilantro. I don’t think anyone will complain.
Common Questions
Q: Can I use leftover turkey instead of chicken?
Absolutely! Any shredded cooked meat works. Turkey, pork, whatever you got.
Q: Is there a way to make these spicier (without burning my face off)?
Totally, add a dash of your favorite hot sauce or more green chilies to the filling.
Q: How do I store leftovers?
Pop them in an airtight container, straight into the fridge. They’re good for about three days—if they last that long.
Q: Can I make this gluten free?
Yup, just use gluten-free tortillas and make sure your soup is gluten free, too.
Q: Do I have to use cream of chicken soup, or can I swap it?
You can use cream of mushroom or cream of celery for a little twist. Not exactly traditional, but still delicious.
Final thoughts on the best comfort food ever
If you’re tired of complicated dinners, Chicken Enchiladas with Cream of Chicken Soup is your lifeline. They’re simple, creamy, and straight-up satisfying. Got picky eaters? This will bring them to the table, no questions asked. If you want to dive even deeper into the world of enchiladas, try this Chicken Enchiladas with Cream of Chicken Soup Recipe or explore twists over at Creamy Chicken Enchiladas – Like Mother Like Daughter for inspiration. You gotta try this at least once—trust me, your future hungry self will thank you.
Creamy Chicken Enchiladas
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, sour cream, diced green chiles, and half of the shredded cheese.
- Mix well to create the filling.
- Spoon some filling into each tortilla, roll it up, and place tightly in a greased baking dish.
- Top the rolled tortillas with the remaining cream of chicken soup and sprinkle with remaining cheese.
- Bake in the preheated oven for about 30 minutes, until hot and cheese is melted.
