White Chicken Enchiladas with Cream of Chicken Soup Recipe

A classic white chicken enchilada recipe using cream of chicken soup creates a creamy, flavorful dish with minimal effort. This approach combines shredded cooked chicken, cheese, and tortillas with a sauce made from condensed cream of chicken soup thinned with milk or broth, offering a reliable shortcut for delicious enchiladas ready in under 30 minutes.

White chicken enchiladas with cream of chicken soup represent a beloved weeknight dinner solution that balances authentic Southwestern flavors with convenient pantry staples. This recipe variation has gained popularity for its perfect marriage of creamy texture and comforting spices, requiring minimal preparation time while delivering restaurant-quality results. The condensed soup serves as the foundation for the sauce, eliminating the need for roux-based white sauces that can intimidate beginner cooks.

Why Cream of Chicken Soup Works in Enchiladas

Cream of chicken soup provides an ideal base for white enchilada sauce due to its consistent texture and balanced flavor profile. Unlike traditional crema or mole blanco sauces that require careful preparation, the canned soup offers immediate creaminess without separation issues. The soup's moderate salt content enhances other ingredients while its thick consistency coats tortillas evenly, preventing sogginess during baking. Professional chefs often use this technique in casual dining establishments for its reliability and consistent results across large batches.

Essential Ingredients for Authentic Flavor

While cream of chicken soup forms the sauce base, complementary ingredients transform this into a genuinely flavorful dish. The complete ingredient list includes:

Ingredient	Quantity	Substitution Options
Cream of chicken soup (condensed)	1 (10.5 oz) can	Cream of mushroom or celery soup
Whole milk or chicken broth	1 cup	Half-and-half for richer sauce
Cooked shredded chicken	3 cups	Rotisserie chicken saves time
Medium-hot green enchilada sauce	1/2 cup	Green chiles with liquid
Monterey Jack cheese	2 cups	Pepper Jack for spice
Flour or corn tortillas	8-10	Gluten-free corn tortillas
Onion (diced)	1/2 cup	Shallot for milder flavor
Cumin	1 tsp	Coriander for different profile

Step-by-Step Preparation Guide

Follow these professional techniques for perfect white chicken enchiladas every time:

1. Prepare the sauce: In a medium bowl, combine condensed cream of chicken soup with milk or broth until smooth. Stir in 1/2 cup green enchilada sauce, 1 cup shredded cheese, diced onion, and cumin. The sauce should have a pourable but creamy consistency.
2. Warm tortillas: Briefly heat each tortilla in a dry skillet for 10-15 seconds per side. This prevents cracking when rolling. Keep them covered with a damp towel until assembly.
3. Assemble enchiladas: Place 1/3 cup chicken filling down the center of each tortilla, sprinkle with cheese, then roll tightly. Place seam-side down in a greased 9x13 baking dish.
4. Add sauce: Pour remaining sauce evenly over rolled enchiladas, ensuring all edges are covered to prevent drying during baking.
5. Bake: Cover with foil and bake at 350°F for 20 minutes. Remove foil, sprinkle with remaining cheese, and bake uncovered for 5-7 minutes until cheese melts and edges bubble.

Pro Tips for Enhanced Results

Professional kitchens use these techniques to elevate simple recipes:

• Tortilla treatment: Briefly frying tortillas in vegetable oil before filling creates a moisture barrier that maintains structural integrity during baking
• Sauce consistency: If your cream of chicken soup sauce seems too thick, add liquid incrementally (1 tablespoon at a time) until it coats the back of a spoon
• Layering technique: For restaurant-style presentation, spread a thin layer of sauce on the baking dish bottom before adding enchiladas
• Cheese selection: Combining Monterey Jack with a small amount of sharp cheddar creates superior flavor complexity without overwhelming the delicate white sauce

Popular Variations for Different Preferences

This adaptable recipe accommodates various dietary needs and flavor preferences:

• Spicy version: Add 1 diced jalapeño to the filling and use hot green enchilada sauce
• Tex-Mex twist: Mix 1 tablespoon taco seasoning into the sauce for bolder flavor
• Lighter option: Use low-sodium cream of chicken soup with fat-free milk and reduce cheese by 25%
• Vegetarian adaptation: Substitute chicken with black beans and roasted vegetables, using vegetable broth instead of chicken broth

Serving and Storage Recommendations

For optimal enjoyment, serve white chicken enchiladas immediately after baking when cheese is perfectly melted and bubbling. Traditional accompaniments include Mexican rice, refried beans, and a simple green salad with lime vinaigrette. Leftovers maintain quality when stored properly:

• Refrigeration: Store in airtight container for up to 3 days
• Reheating: Warm individual portions in oven at 325°F for 15-20 minutes (microwaving makes tortillas soggy)
• Freezing: Freeze assembled but unbaked enchiladas for up to 2 months; add 10-15 minutes to baking time when cooking from frozen

Frequently Asked Questions

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

Yes, cream of mushroom soup works as an excellent substitute with nearly identical texture and thickness. The earthier flavor complements chicken well, though you may want to add an extra 1/4 teaspoon of poultry seasoning to maintain the chicken-forward profile.

How do I prevent soggy enchiladas when using canned soup?

To prevent sogginess, briefly warm tortillas before filling, ensure sauce has proper consistency (not too thin), and avoid over-saucing. Professional kitchens often lightly fry tortillas in oil first, creating a moisture barrier that maintains structural integrity during baking.

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

Monterey Jack provides the ideal melt and mild flavor that complements the creamy sauce. For more complexity, combine equal parts Monterey Jack and mild cheddar. Avoid pre-shredded cheese which contains anti-caking agents that can make sauces grainy.

Can I make this recipe gluten-free?

Absolutely. Use corn tortillas instead of flour, and verify your cream of chicken soup is gluten-free (most major brands offer GF versions). Some cream of chicken soups contain wheat-based thickeners, so always check the label if preparing for gluten sensitivity.

How can I enhance the flavor of the canned soup base?

Sauté 2 minced garlic cloves in 1 tablespoon butter before mixing with the soup, or add 1 teaspoon dried cilantro and 1/2 teaspoon smoked paprika. A squeeze of fresh lime juice after baking brightens the flavors and creates a more restaurant-quality dish.