These chicken enchiladas are what I make when I want comfort food without doing emotional damage to my kitchen. This is a weeknight, everyone-is-hungry, let’s-not-overthink-it kind of meal.
I first made this after staring into my fridge, seeing leftover chicken, and realizing I did not have the energy to pretend I was cooking something “authentic.” I wanted cheesy, creamy, cozy, and reliable.
This is also a great dish for feeding people you care about. Family, friends, your partner, or yourself after a long day. It’s warm, filling, and the kind of meal that makes people go back for seconds without asking too many questions about what’s in it.
Honestly, cream of chicken soup deserves more credit for holding lives together.
Why I Keep Making This Dish (The Real Reasons)
- Minimal Brain Power: I don’t have to measure much or stress about technique.
- Crowd Friendly: Everyone likes it, even picky eaters.
- Leftover Champion: Perfect for using up cooked chicken.
- Cheese Fix: It delivers exactly the amount of cheese happiness I need.
- Comfort Level High: This is emotional support food.
- Hard to Ruin: I’ve tried. It still worked.
- Weeknight Approved: In the oven before I lose motivation.
Tips I Learned the Hard Way
- Warm Tortillas First: Cold tortillas crack and betray you.
- Don’t Overfill: More filling feels right until the tortilla refuses to roll.
- Season the Chicken: The soup helps, but chili powder matters.
- Spread Sauce First: A dry dish equals stuck enchiladas.
- Shred Cheese Yourself: It melts better and tastes better.
- Rest After Baking: Five minutes helps everything settle.
- Taste the Filling: Adjust salt before rolling or regret later.
Variations You Can Mess Around With
- Rotisserie Shortcut: Store-bought chicken works great.
- Spicy Mood: Add jalapeños or extra chili powder.
- Creamier: Mix extra sour cream into the filling.
- Different Cheese: Monterey Jack or Colby work well.
- Corn Tortillas: Softer flavor, just warm them well.
- Veggie Boost: Add sautéed peppers or mushrooms.
How To Make Chicken Enchiladas with Cream of Chicken Soup?
Ingredients
- 1 (10.5 oz) can condensed cream of chicken soup
- 1/2 cup sour cream
- 1 tablespoon margarine
- 1 onion, chopped
- 1 teaspoon chili powder
- 2 cups chopped cooked chicken breast
- 1 (4 oz) can chopped green chile peppers, drained
- 8 flour tortillas (8-inch)
- 1 cup shredded Cheddar cheese
Instructions
Step 1:
Preheat your oven to 350°F and grab a 9×13 baking dish.
Step 2:
In a small bowl, stir together the cream of chicken soup and sour cream until smooth. Set it aside for later.
Step 3:
In a medium saucepan, melt the margarine over medium-high heat. Add the chopped onion and chili powder and cook until the onion is soft and smells amazing. Stir in the chicken, green chiles, and about 2 tablespoons of the soup mixture. Cook until everything is heated through.
Step 4:
Spread about 1/2 cup of the soup mixture across the bottom of your baking dish. Spoon roughly 1/4 cup of the chicken filling down the center of each tortilla, roll them up, and place them seam-side down in the dish.
Step 5:
Pour the remaining soup mixture over the top and sprinkle evenly with shredded cheese.
Step 6:
Bake uncovered for about 25 minutes, until bubbly and lightly golden on top.
Chicken Enchiladas with Cream of Chicken Soup
Ingredients
Method
- Preheat your oven to 350°F and grab a 9×13 baking dish.
- In a small bowl, stir together the cream of chicken soup and sour cream until smooth. Set it aside for later.
- In a medium saucepan, melt the margarine over medium-high heat. Add the chopped onion and chili powder and cook until the onion is soft and smells amazing. Stir in the chicken, green chiles, and about 2 tablespoons of the soup mixture. Cook until everything is heated through.
- Spread about 1/2 cup of the soup mixture across the bottom of your baking dish. Spoon roughly 1/4 cup of the chicken filling down the center of each tortilla, roll them up, and place them seam-side down in the dish.
- Pour the remaining soup mixture over the top and sprinkle evenly with shredded cheese.
- Bake uncovered for about 25 minutes, until bubbly and lightly golden on top.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 352 kcal |
| Carbohydrates | 31 gm |
| Fat | 17 gm |
| Protein | 19 gm |
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically
How I Like to Serve This
- With rice that I definitely didn’t overthink.
- Alongside refried beans or black beans.
- With hot sauce on the table for everyone to decide.
- Straight from the pan on busy nights.
- For leftovers lunch the next day, no shame.
Storage, Leftovers, and Next-Day Thoughts
- Fridge Friendly: Keeps well for up to 3 days.
- Reheats Easily: Microwave or oven both work.
- Even Better Tomorrow: Flavors settle overnight.
- Cover Well: Keeps the tortillas from drying out.
- Freezer Option: Freeze before baking for best texture.
FAQs (Real Questions People Actually Ask)
Can I make this ahead of time?
Yes. Assemble, cover, and refrigerate up to a day before baking.
Can I use rotisserie chicken?
Absolutely. That’s one of the best shortcuts.
Is it spicy?
Very mild. Add heat if you want it.
Can I use corn tortillas?
Yes, just warm them well so they don’t crack.
What if I don’t have sour cream?
Greek yogurt works in a pinch.
Can I double it?
Yes, and you probably should if feeding a crowd.
Do I have to use margarine?
Butter works just fine and honestly tastes better.
