Simple Creamy Chicken Enchiladas

With the help of easy enchilada sauce, rotisserie chicken and pre-shredded cheese, chicken enchiladas with cream of chicken soup are ready to eat in less than an hour. Aside from this dish being quick and easy to make, you’ll especially love how deliciously creamy the sauce is, due to the addition of two kinds of condensed cream soups and cream cheese. Comforting and ultra-flavorful, these enchiladas are bound to become a weeknight dinner staple.

Ingredients for Chicken Enchiladas with Cream of Chicken Soup

• Sauce: The sauce for this recipe is spectacularly creamy and flavorful, thanks to a combination of diced tomatoes with mild green chiles, condensed cream of chicken and cheddar cheese soups (crucial ingredients), milk and seasonings that include ground cumin, chili powder, garlic powder and dried oregano.
• Shredded rotisserie chicken: Using rotisserie chicken instead of cooking your own saves time, and it also imparts great flavor.
• Cream cheese: The tanginess and creaminess of cream cheese is the perfect base for enchilada filling.
• Flour tortillas: We like using flour tortillas because they’re soft and pliable, which makes assembly easy.
• Shredded Mexican cheese: Feel free to use whatever cheese you’d like here if you don’t have Mexican cheese on hand.

Directions

Step 1: Make the sauce

Preheat the oven to 350°F. Mix together the first eight ingredients.

Step 2:  Make the filling

In a large bowl, mix the chicken and cream cheese until blended. Stir in 3 1/2 cups of sauce.

Step 3: Assemble the enchiladas

Spread about 1/4 cup of sauce into each of two greased 13×9-inch baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour the remaining sauce over the tops and sprinkle with cheese.

Step 4: Bake

Bake, uncovered, for 30 to 35 minutes or until the enchiladas are heated through and the cheese is melted.

Chicken Enchiladas with Cream of Chicken Soup Variations

• Add black olives and green onion: We like sprinkling sliced black olives and green onion on these enchiladas, along with the cheese, before baking.
• Increase the heat: Add a dash of cayenne pepper or thinly sliced jalapeno to the sauce if you like spice.
• Serve with homemade pico de gallo or salsa verde: Of course, store-bought versions of pico de gallo and salsa verde are fine, but there’s just something about homemade salsa.

How to Store Creamy Chicken Enchiladas with Cream of Chicken Soup

Cover the pan of enchiladas tightly with foil and store in the refrigerator. They’ll last for up to two days when stored properly.

Can you freeze chicken enchiladas with cream of chicken soup?

Yes, you can freeze these enchiladas. Tightly wrap the pan with plastic wrap and foil, making sure to seal the edges to prevent freezer burn. Enchiladas will stay good for up to three months.

When you’re ready to use them, partially thaw the enchiladas in the refrigerator overnight. Remove them from the fridge about 30 minutes before baking. Preheat the oven to 350°. Cover the enchiladas with greased foil and bake until heated through. Uncover and bake until cheese is melted, 5 to 10 minutes longer.

Creamy Chicken Enchiladas with Cream of Chicken Soup Tips

How can I bring down the sodium content of this recipe?

Switch to no-salt-added diced tomatoes and reduced-sodium condensed soup.

Should enchiladas be covered while baking?

It really depends on the recipe. In this recipe, the enchiladas are not covered, which allows the edges of the rolled enchiladas to crisp up.

What should I serve alongside creamy chicken enchiladas with cream of chicken soup?

We love serving these enchiladas with black bean-mango salad and or cilantro-lime rice.