Chicken Enchiladas with Cream of Chicken Soup Recipe

Name: Chicken Enchiladas with Cream of Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1 (10.5 ounce) can condensed cream of chicken soup; 0.5 cup sour cream; 1 tablespoon margarine; 1 onion, chopped; 1 teaspoon chili powder; 2 cups chopped cooked chicken breast; 1 (4 ounce) can chopped green chile peppers, drained; 8 (8 inch) flour tortillas; 1 cup shredded Cheddar cheese

Cook Time: 30 minutes

Chicken Enchiladas

Ingredients

This recipe yields 8 servings.

1 (10.5 ounce) can condensed cream of chicken soup
cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8 (8-inch) flour tortillas
1 cup shredded Cheddar cheese

Directions

Step 1: Preheat the oven to 350F (175C).

Step 2: In a small bowl, mix together the cream of chicken soup and sour cream. Set aside.

Step 3: In a medium saucepan, melt the margarine over medium-high heat. Add the chopped onion and chili powder, and saut until the onion is tender.

Step 4: Stir in the chopped chicken, green chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.

Step 5: Spread cup of the soup mixture in the bottom of a 9x13-inch baking dish.

Step 6: Spoon about cup of the chicken mixture down the center of each tortilla.

Step 7: Roll up the tortillas and place them seam-side down in the baking dish.

Step 8: Spoon the remaining soup mixture over the tortillas, and top with shredded Cheddar cheese.

Step 9: Bake in the preheated oven for about 25 minutes, or until bubbly and lightly browned.

Nutrition Facts (per serving)

Calories	352
Total Fat	17g
Saturated Fat	7g
Cholesterol	51mg
Sodium	794mg
Total Carbohydrate	31g
Dietary Fiber	1g
Total Sugars	1g
Protein	19g
Vitamin C	11mg
Calcium	229mg
Iron	2mg
Potassium	172mg

Chicken Enchiladas with Cream of Chicken Soup is a simple and delicious dish that combines tender chicken, creamy soup, and savory seasonings all wrapped up in soft flour tortillas, topped with melted cheese, and baked to perfection. It's a crowd-pleasing meal that can be prepared in no time, making it a favorite for busy families. Here's a deeper dive into this beloved dish.

History of Chicken Enchiladas

The enchilada, which originated in Mexico, is a traditional dish made from rolled tortillas filled with a variety of fillings like meat, cheese, or beans, and then covered with a chili sauce. While its roots trace back centuries, the modern form we recognize today has evolved with various regional twists. Chicken enchiladas became popular in the United States as Mexican cuisine became more integrated into American culture. The use of condensed cream soups like the cream of chicken soup is an innovation that makes this dish quicker to prepare, catering to busy home cooks looking for a shortcut while maintaining the dish's delicious flavors.

Regional Variations

Enchiladas are a versatile dish, with different regions of Mexico and the U.S. offering their own variations. For example, in the northern regions of Mexico and in the American Southwest, flour tortillas are often used, as opposed to the corn tortillas typical in southern Mexico. In this particular recipe, the use of flour tortillas, combined with the creamy soup mixture, provides a more Americanized version of the classic Mexican enchilada. Additionally, variations in the fillingsuch as the addition of cheese or vegetables like spinachcan change the flavor profile and texture of the dish.

What Sets This Recipe Apart

While traditional enchiladas are usually made with a spicy red or green chili sauce, this recipe stands out by using cream of chicken soup combined with sour cream, creating a rich, creamy filling that's milder in flavor. The addition of green chiles and chili powder provides some heat, but the overall flavor profile is more comforting and less fiery than traditional enchiladas. Additionally, this recipe is incredibly easy to prepare, requiring only basic pantry staples, making it an accessible option for those new to cooking or seeking a quick weeknight dinner.

Where Are Chicken Enchiladas Typically Served?

Chicken enchiladas, especially those made with a creamy sauce, are commonly served in both casual home settings and Mexican restaurants, particularly in the southwestern United States. They are often enjoyed as a hearty main course, accompanied by sides like Mexican rice, refried beans, or a fresh salad. In some areas, they are served at family gatherings, potlucks, and even holiday celebrations. The creamy, cheesy nature of this dish makes it a favorite comfort food for many.

Interesting Facts About Enchiladas

The word "enchilada" comes from the Spanish verb "enchilar," meaning "to season with chili." Historically, enchiladas were made by rolling tortillas around a filling and then dipping them in a chili sauce.
Enchiladas were a staple food in ancient Aztec culture, with evidence of early versions being made with tortillas filled with fish, insects, or beans.
In the U.S., enchiladas were transformed over time with the inclusion of pre-made canned sauces and soups, making them easier to prepare for the modern cook.
Some people argue that the best enchiladas are made with freshly prepared chili sauces, while others enjoy the convenience of pre-made canned options like in this recipe, which balances convenience and flavor.

In conclusion, Chicken Enchiladas with Cream of Chicken Soup is a satisfying dish that brings together Mexican-inspired flavors with a creamy, comforting twist. Whether you're looking to enjoy a quick weeknight meal or a family-friendly favorite, this recipe offers a tasty and convenient solution.

FAQ about Chicken Enchiladas with Cream of Chicken Soup Recipe

You can store leftover chicken enchiladas in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20 minutes, or until heated through.

Yes, you can freeze chicken enchiladas. After assembling them, cover the baking dish tightly with plastic wrap or aluminum foil, then freeze for up to 2-3 months. When ready to cook, bake from frozen, adding 10-15 minutes to the cook time.

If you don’t have sour cream, you can substitute with plain Greek yogurt for a similar tangy flavor. Alternatively, you could use heavy cream or cream cheese for a creamier texture.

Yes, you can use corn tortillas instead of flour tortillas for a more authentic texture. However, corn tortillas tend to break more easily, so you may want to soften them by briefly warming them in the microwave or frying them lightly in oil.

Yes, you can assemble the enchiladas up to a day in advance. Once assembled, cover and refrigerate them until ready to bake. When you’re ready to bake, add 10-15 minutes to the cooking time to ensure they're heated through.

To add more spice to your enchiladas, you can increase the amount of chili powder or add diced jalapeños, hot green chilies, or even a can of spicy enchilada sauce to the filling or on top before baking.

Yes, you can use other types of cheese such as Monterey Jack, Pepper Jack, or a Mexican cheese blend for a different flavor. You could also experiment with a combination of cheeses for a more complex taste.

If the chicken mixture seems dry, you can add extra sour cream or a splash of chicken broth to help moisten it. Some people also add a bit of enchilada sauce to increase moisture and flavor.

If you prefer to avoid canned soup, you can make your own version using a roux (butter and flour), chicken broth, and some seasoning to create a creamy base. Alternatively, you could use a different canned soup, such as cream of mushroom or even a cheese-based soup.

To make this recipe vegetarian, you can substitute the chicken with a plant-based protein, such as seasoned tofu, tempeh, or beans like black beans or pinto beans. Be sure to check the soup and sour cream for vegetarian-friendly options.

Comments

BOBBESONG

10/06/2025 01:52:54 PM

I have to admit, I only used this as a basis for what I ended up creating! Mine turned out wonderfully...with all of my alterations, but thought I'd share them with you. I mixed 1 can cream of chicken soup and 1 can cream of mushroom soup and added the 4 oz can of green chilies to this mixture. I sliced and sauteed 8 boneless/skinless chicken thighs with 1-2 tsp cumin and 1 tsp chili and 3 garlic cloves. Then to assemble...lay out your 8 inch tortilla, put 2 tbsp soup mixture, a tbsp of cottage cheese, a big handful of fresh spinach, some chicken and top with a bit more soup mixture. Roll it up and place in a 9 x 12 pan that you've added some of the soup mixture in the bottom of to avoid sticking. Repeat - this quantity made 6 tortillas with a bit of chicken left over which I chopped and added to the top. Cover it with cheddar, bake for one hour at 325. Remove foil for last 10 minutes and allow to rest for 10 minutes before dishing up. I prepared this for family - and it was a huge hit. Thanks for inspiring me.

mominpa

03/23/2005 03:53:07 PM

Excellent! I used 1 T of Olde El Paso Taco seasoning mix instead of chili powder and pepper jack cheese instead of cheddar for more spice. For my "picky" child I just put aside some chicken, (no onion or chiles) mixed with sauce, used cheddar and put hers on one side of the dish. She loved it. Just a few tips for those making this for the first time. 1. Don't start this from scratch, if like me, you get home at 5:15 unless your family likes to eat late. Next time I will have the chicken cooked and chopped ahead of time. 2. Double the sauce. It's worth it. 3. SPRAY the baking dish with PAM. 4. Wrap tortillas in foil and put in oven for a few minutes. They are much easier to wrap. Try this recipe. It is very good.

JENNYB5149

11/29/2006 12:24:01 PM

This recipe is very good and easy to make. I think I got the biggest compliment last week about it too...my boyfriend and I went out to eat at a local, well-known Mexican restaurant. He ordered the enchiladas....as he pushed his half finished plate away he told me "your enchiladas are better"! I have made a few modifications to the recipe to suit my tastes. Instead of the cream of chicken soup, I use Campbells Nacho Cheese or Southwestern Cheese soup. I add a jar of medium or mild green chile salsa to the sour cream/soup mixture for texture and spice. Instead of chopping the chicken for the filling, I shred it and add a few tablespoons of the sour cream/soup mixture to moisten the filling, otherwise it tends to be a bit dry to me.

Allrecipes Member

02/19/2004 08:55:05 AM

Love, love, LOVED this recipe! The only thing I changed was added a tablespoon of cumin with the chili powder, stirred in some canned enchilada sauce to the soup mixture and added cheese inside each enchilada. These are the BEST enchiladas I've ever tasted. (You made my husband a happy Man!) Thanks Jeri!!

LisaP

08/22/2024 05:48:52 PM

I used rotel instead of green Chile peppers . Also instead of rolling the enchiladas I just line the bottom of a 9x11 pan with tortillas, add filling, add another top layer of tortillas and cheese. Saves time and tastes the same!

Wendy Ryan

11/06/2023 12:12:14 AM

Sautéed green and red peppers and onion. Slowcooked chicken breasts with sautéed veggies. Added 3 Tblsps of Taco seasoning from this website. Added fresh homemade chunky salsa and Mexican style cheese mixture to soup sour cream mixture. Added spoonful soup mixture to inside enchiladas. Spread remaining over top. Cooked for 20 min and sprinkled more cheese on top. Baked until lightly browned. I was taking notes as I prepared these. I apologize for the short comments. I feel these are very versatile. Don't hate on me. But we LOVED them

Sharon Leonard Pash

12/13/2020 12:30:09 AM

Used this as basis. Added rotel tomatoes with chilies to soup and sour cream. Added 4 Tbls of taco sauce and chili powder. Added sautéed poblano, 1/2 cup of green,yellow and orange peppers, 3/4 cup of diced red onion. Filled tortilla wraps with mixture( using it all). Added cheese to filling. Poured can of red enchilada sauce over top. Sprinkled with green onion, cheddar and spicy pepper jack cheeses. EXCELLENT!!

Allrecipes Member

01/24/2022 12:53:25 AM

The idea is ok. Definitely not spicy. Pretty bland actually. These are the alterations I would make if I were two make it again: -add more soup mixture to the filling -add cheese to the filling -add jalapenos -add a little milk to the soup mixture (so it's not so thick- maybe a couple tablespoons) after you add it to the chicken -way more cheese on top We don't eat meat so I used Quorn brand turkey loaf and Cream of Mushroom soup.

Lisa in Phoenix

10/27/2021 10:26:11 PM

I don’t normally like enchiladas, even tho I love Mexican food. For reason this recipe appealed to me so decided to make on a whim. I did make some additions because we like our food spicy. I added a can of medium enchilada sauce to the cream of chicken/sour cream mixture. Then, I used hot green chilies and added 1 tsp of cumin to the onion mixture. I used Monterey jack cheese to top it all off. I baked the casserole covered in foil for 30 minutes, then uncovered for 10 more to brown the cheese. It was excellent and I will definitely make again!

Linda Coulter-Jones

03/26/2023 01:25:37 PM

I confess, I use recipes as a starting point for several reasons. One is that living outside of the US, not all ingredients are available and I have to punt. Another is dietary needs, low salt, fat and sugar. And another is that I love to try making changes. Within that rationale, this recipe is spectacular!! I found cream of chicken soup and went looking for something to do with it, and found this. No sour cream but I had some heavy cream, no canned chilies but I frequently roast jalapeños and flash freeze them for later. I cooked chicken breast until almost done, then added in the other ingredients to finish cooking. Rolled it into tortillas, covered in cheese and baked until my mouth was watering. My hubby isn't big on picante and this was a bit spicier than he usually likes, but the combination of cream and soup cut the heat to delicious. We are having the rest of it for lunch. This is a keeper, and I will keep my eyes open for the soup in the future. Thanks so much for an amazing recipe!!

Carrie Cavanagh

11/15/2019 01:15:36 AM

My husband raved over these enchiladas. I only gave them 4 stars because my true enchilada loves are made with corn tortillas which aren’t American main stream. This is what I did to add to the existing recipe. I doubled the soup/sour cream sauce mixture (using 1 can cream of chicken and 1 can of green enchilada sauce, both 10 oz). I also used a 2 cup cheese bag of shredded cheddar. I used 16oz pack of seasoned shredded chicken (this cut down on a ton of time). I also seasoned with about 1 tbsp cumin. I added an additional 1 cup of the soup mixture in the chicken to give it more moisture when laying into the tortillas. Served it with my Spanish rice and refried black beans topped with cojita (white crumbly Spanish cheese) or similar type cheese on top. Yummy!

Crystal Bowling

09/09/2025 11:48:09 PM

Very good! I added enchilada sauce as well

conradk86

08/06/2025 08:43:44 PM

Delicious!

JollyDosa8939

07/28/2025 09:58:21 PM

Delicious. Substituted low fat sour cream and with cream of chicken soup, still got good sour cream flavor. Cooked bone in chicken thighs (on sale, whole chickens precooked are $10.99 locally) night before and doubled amount of chicken. Added green pepper, garlic Powder, high protein tortillas, doubled chili powder. Lot’s of compliments. Thanks for easy recipe!

EdgyPita2298

07/25/2025 02:11:37 PM

Very good

drumandharp

05/12/2025 11:02:17 PM

Very nice, but I think a few tweaks for more flavor would improve it

ElfinRibs9000

05/02/2025 03:43:31 PM

It was absolutely delish my husband who is a Latino loved it

Robert Davis

04/06/2025 08:28:06 PM

It was good but I think I’ll add a can of enchilada sauce to the soup and sour cream mixture.

CABjr

03/31/2025 02:41:51 AM

Great recipe. I added jalapenos and lots of garlic

Lisa Gonzalez

03/28/2025 11:37:19 PM

This one’s staying in my weekly rotation.

Cook Time: 720 minutes

Chicken Enchiladas with Cream of Chicken Soup Recipe