There’s nothing quite as comforting as a plate of cheesy, creamy Chicken Enchiladas fresh out of the oven. With tender shredded chicken, a velvety cream of chicken soup-based sauce, and perfectly melted cheese, this dish is a surefire crowd-pleaser.

I first made these enchiladas when I was short on time but wanted something hearty and satisfying for dinner. The result? A quick, easy, and family-friendly meal that’s become a staple in my weekly rotation.

Why You’ll Love This Chicken Enchiladas Recipe

Get ready to embrace your new go-to comfort food! These Chicken Enchiladas deliver big on flavor and ease, perfect for busy weeknights or casual family gatherings.

Quick and Easy: Using store-bought cream of chicken soup and pre-cooked shredded chicken makes this recipe a breeze. You can have dinner on the table in under an hour!
Budget-Friendly: Made with affordable pantry staples, these enchiladas feed a family of four without breaking the bank.
Rich and Creamy: The cream of chicken soup adds a luscious texture that pairs perfectly with melted cheese and tangy enchilada sauce.
Customizable: Whether you prefer flour or corn tortillas, mild or spicy flavors, this recipe can easily be tailored to suit your preferences.

With so many reasons to love this dish, let’s dive into the ingredients that make it so special.

Ingredients Notes

The beauty of these Chicken Enchiladas lies in their simplicity. A handful of key ingredients come together to create a mouthwatering meal.

Shredded Chicken: You can use rotisserie chicken for convenience or cook your own. Both chicken breasts and thighs work well here, depending on your preference. I love the juicy tenderness of thighs, but breasts keep it lighter.
Cream of Chicken Soup: The star of the sauce! It creates the creamy, velvety base for the enchiladas. Opt for low-sodium if you’re watching your salt intake, or make it from scratch for a homemade touch.
Tortillas: Both flour and corn tortillas work in this recipe. Flour tortillas give a soft, chewy texture, while corn tortillas offer a more traditional taste. Warm them up before rolling to prevent cracking.
Cheese: A combination of shredded cheddar and Monterey Jack gives the perfect balance of gooeyness and tang. Don’t skimp on the cheese—it’s a key part of that irresistible topping!
Enchilada Sauce: A mild or medium red enchilada sauce pairs beautifully with the creamy chicken filling. For a richer flavor, go for homemade or a high-quality store-bought brand.
Toppings (Optional): Sour cream, chopped cilantro, diced avocado, or sliced jalapeños take these enchiladas to the next level.

You’ll also need a 9x13-inch baking dish and aluminum foil for baking.

How to Make Chicken Enchiladas with Cream of Chicken Soup

Creating these delicious enchiladas is straightforward and stress-free. Let’s walk through the steps:

Prepare the Filling: In a large mixing bowl, combine shredded chicken, a can of cream of chicken soup, half of the shredded cheese, and a few tablespoons of enchilada sauce. Stir until evenly mixed and creamy.
Assemble the Enchiladas: Lay a tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the chicken filling down the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
Add the Sauce: Once all the enchiladas are snugly arranged in the dish, pour the remaining enchilada sauce evenly over the top. Use a spoon to ensure every tortilla is coated.
Top with Cheese: Sprinkle the rest of the shredded cheese generously over the enchiladas. Cover the dish with aluminum foil to prevent the cheese from burning during baking.
Bake: Preheat your oven to 375°F (190°C). Bake the enchiladas, covered, for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Let the enchiladas cool for 5 minutes before serving. Garnish with your favorite toppings and enjoy!

In just 30 minutes of active prep and a short bake, you’ll have a piping hot meal ready to impress.

Storage Options

These Chicken Enchiladas are perfect for leftovers or meal prepping. Here’s how to store them:

Refrigerator: Place leftover enchiladas in an airtight container and store for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Freezer: To freeze, assemble the enchiladas without the enchilada sauce. Wrap the dish tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, add the sauce, and bake as directed.
Reheating Tip: If reheating from frozen, bake covered at 350°F (175°C) for 45-50 minutes, then uncover and bake until hot and bubbly.

Variations and Substitutions

The versatility of this recipe makes it easy to adapt to your tastes or dietary needs.

Spice It Up: Add diced green chiles, jalapeños, or a splash of hot sauce to the chicken filling for extra heat.
Make It Lighter: Swap out regular cream of chicken soup for a reduced-fat version or use Greek yogurt in place of sour cream for a tangy twist.
Vegetarian Option: Replace the chicken with sautéed vegetables like bell peppers, zucchini, and black beans for a meat-free version.
Switch the Sauce: For a unique twist, use a green tomatillo sauce instead of red enchilada sauce.
Gluten-Free: Use gluten-free tortillas and make sure your cream of chicken soup is gluten-free as well.

Feel free to get creative—this recipe is a fantastic canvas for experimenting.

With its creamy, cheesy filling and customizable nature, these Chicken Enchiladas with Cream of Chicken Soup are a recipe you’ll return to time and again. Whether you’re feeding a hungry family or prepping meals for the week, this dish is a guaranteed hit. Happy cooking!