Easy Chicken Enchiladas with Cream of Chicken Soup Recipe

Chicken enchiladas with cream of chicken soup offer a simplified approach to this classic Mexican dish, using the canned soup as a base for the sauce. This recipe creates tender, flavorful enchiladas with minimal effort—perfect for weeknight dinners. The cream of chicken soup provides a creamy texture and rich flavor foundation while significantly reducing preparation time compared to traditional enchilada sauces.

Creating delicious chicken enchiladas with cream of chicken soup bridges authentic Mexican flavors with convenient pantry staples. This approach transforms a potentially time-consuming dish into an accessible weeknight meal without sacrificing flavor. The condensed soup acts as both a sauce base and flavor enhancer, creating that signature creamy texture that makes enchiladas so appealing.

Why Cream of Chicken Soup Works in Enchiladas

Using cream of chicken soup in enchiladas might seem unconventional to traditionalists, but it serves several practical purposes for home cooks. The soup's creamy consistency prevents the tortillas from becoming soggy while providing a flavorful coating that traditional red sauces sometimes lack. Its mild flavor profile allows the chicken and spices to shine through without overwhelming heat.

The condensed nature of cream of chicken soup means it requires minimal additional liquid, creating the perfect sauce consistency without constant monitoring. This easy chicken enchiladas recipe with cream of chicken soup eliminates the need for roux-making or lengthy simmering typically required for traditional white sauces.

Essential Ingredients and Their Roles

Understanding each component's purpose helps you master this quick chicken enchiladas using canned soup method. Here's what you'll need and why each matters:

Ingredient	Amount	Purpose
Cream of chicken soup (condensed)	2 cans (10.5 oz each)	Forms the creamy sauce base with perfect consistency
Shredded cooked chicken	3 cups	Main protein; rotisserie chicken saves time
Taco seasoning	2 tbsp	Adds authentic southwestern flavor profile
Shredded cheese blend	2 cups	Melts into creamy texture; Monterey Jack works best
Corn tortillas	12	Traditional base that holds up better than flour when warmed
Chicken broth	1/2 cup	Thins sauce to perfect pouring consistency

Step-by-Step Preparation Guide

Follow these steps for the best cream of chicken soup enchiladas with optimal texture and flavor:

1. Prep your tortillas: Warm corn tortillas in a dry skillet for 15-20 seconds per side. This prevents cracking when rolling. Keep them covered with a towel to maintain flexibility.
2. Prepare the filling: In a large bowl, combine shredded chicken, 1 cup cheese, taco seasoning, and half the cream of chicken soup. Mix thoroughly until evenly coated.
3. Create the sauce: In a separate bowl, whisk remaining soup with chicken broth until smooth. The mixture should coat the back of a spoon but still pour easily.
4. Assemble the enchiladas: Dip each tortilla briefly in the sauce, fill with 1/3 cup chicken mixture, roll tightly, and place seam-side down in a greased 9x13 baking dish.
5. Add finishing touches: Pour remaining sauce evenly over rolled enchiladas. Sprinkle with remaining cheese and any additional toppings like sliced black olives.
6. Bake: Cover with foil and bake at 350°F for 20 minutes. Remove foil and bake 10-15 minutes more until cheese is golden and bubbling.

Avoiding Common Mistakes

Even with this simple enchilada sauce with cream of chicken soup, certain pitfalls can compromise your results:

• Cold tortillas: Never use cold, stiff tortillas straight from the package. Warming them properly prevents tearing during assembly.
• Dry filling: If your chicken mixture seems dry, add a tablespoon of sauce to moisten it before rolling.
• Overfilling: Excess filling causes enchiladas to burst open during baking. Stick to the recommended 1/3 cup per tortilla.
• Incorrect sauce consistency: Too thick—add more broth; too thin—simmer briefly or add a tablespoon of cream cheese.

Variations and Customizations

This versatile homemade chicken enchiladas with canned soup recipe adapts beautifully to different preferences:

• Green chile version: Add one 4-ounce can of diced green chiles to the sauce mixture for mild heat.
• Creamier texture: Substitute half the chicken broth with heavy cream or Mexican crema.
• Vegetarian option: Replace chicken with black beans, corn, and sautéed vegetables; use cream of mushroom soup instead.
• Gluten-free adaptation: Ensure your cream of chicken soup is gluten-free (many brands offer this) and use 100% corn tortillas.

Serving and Storage Recommendations

For the best creamy chicken enchiladas recipe with condensed soup, follow these serving tips:

• Let baked enchiladas rest for 5-10 minutes before serving—this allows the filling to set and prevents collapse.
• Traditional accompaniments include Mexican rice, refried beans, and a simple green salad with lime vinaigrette.
• Top individual servings with fresh cilantro, diced white onion, and a dollop of sour cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 325°F with a splash of broth to restore moisture—microwaving often makes tortillas rubbery.
• Freeze unbaked enchiladas for up to 3 months; add 15-20 minutes to baking time when cooking from frozen.

Troubleshooting Your Enchiladas

Even experienced cooks encounter issues with this how to make chicken enchiladas with cream of chicken method. Here's how to fix common problems:

• Soggy tortillas: You likely didn't warm them properly before rolling. Next time, briefly fry tortillas in oil for 10 seconds per side before filling.
• Sauce too thin: Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into sauce and simmer for 3-5 minutes until thickened.
• Dry filling: Add 2-3 tablespoons of sauce to the chicken mixture before assembling.
• Enchiladas falling apart: You may have overfilled them or used insufficient sauce to coat the baking dish before adding rolled enchiladas.

Can I use cream of mushroom soup instead of cream of chicken?

Yes, cream of mushroom soup works as an excellent substitute, particularly for vegetarian versions. The earthy flavor complements cheese and vegetables well, though it won't have the same poultry notes as cream of chicken soup.

How do I prevent corn tortillas from tearing when making enchiladas?

Warm tortillas properly before filling—either in a dry skillet for 15-20 seconds per side or wrapped in a damp paper towel and microwaved for 30 seconds. Keeping them covered with a towel maintains flexibility during assembly.

Can I make chicken enchiladas with cream of chicken soup ahead of time?

Yes, assemble the enchiladas but don't bake them. Cover tightly and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the covered baking time since they'll be cold from the refrigerator.

What's the best cheese for chicken enchiladas with cream of chicken soup?

A blend of Monterey Jack and sharp cheddar provides ideal melting properties and flavor balance. Monterey Jack melts smoothly while cheddar adds tang. Avoid pre-shredded cheeses which contain anti-caking agents that can make the sauce grainy.

How can I make this recipe healthier without sacrificing flavor?

Use low-sodium cream of chicken soup, increase vegetables in the filling (like spinach or zucchini), substitute half the cheese with nutritional yeast, and use whole grain or 100% corn tortillas. These changes maintain flavor while boosting nutrition.