Cream Of Chicken Soup Enchiladas

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Cream Of Chicken Soup Enchiladas Recipe

Chipotle Enchiladas With Cream of Chicken Soup : Mexican Recipes
I found this recipe when searching for a recipe to use up some leftover grilled chicken breast. Plus it can be put together early in the day, then cooked for dinner.

Provided by Jellyqueen

1 can cream of chicken soup
1/2 cup sour cream
1 can chopped green chilies
8 12-inch flour tortillas
2 cups shredded cheddar cheese
2 cups chopped cooked chicken


  • Heatr oven to 350°F.
  • Spray 13×9 baking dish with cooking spray.
  • In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
  • Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
  • Spoon remaining mixture onto top of the tortillas and cover pan with foil.
  • Bake 30 to 35 minutes.
  • Remove from oven and top with the reserved cup of cheese.
  • Bake 5 minutes longer, or until cheese is melted.

What To Serve With Chicken Enchiladas

The green chile gives it the best flavor. Sometimes I also add black beans to the enchilada recipe.

Before you know it you have a delicious dinner on the table! You could even just use a cup of chicken to stretch your meat in these sour cream enchiladas.

Why This Recipe Works

  • An easy dinner recipe thats satisfying and comforting. These enchiladas are the perfect Mexican comfort food thats creamy and delicious.
  • Tips for Making them ahead of time or freezing for use to later. Double the recipe, freezer one pan and have an easy dinner recipe in the freezer!
  • Easy to make them as spicy as youd like or more mild so everyone can enjoy this Mexican dinner recipe!

Recommended Reading: Keto Cream Of Crab Soup

How Much Chicken Do I Need For Pioneer Woman Sour Cream Chicken Enchiladas

You can use either shredded chicken or small pieces of white or dark meat. The amount of chicken should be about 1 1/2 pounds, but a range of 1 to 2 pounds is acceptable. This amounts to about 3 to 4 cups of shredded chicken. The first half-pound will be meaty, the second will be very meaty, and the last will be sparse.

Simple Sour Cream Chicken Enchiladas

Simple Creamy Chicken Enchiladas Recipe

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Simple Sour Cream Chicken Enchiladas a very easy recipe made with a creamy homemade green & white sauce. A family-friendly weeknight winner!

Step by step photos and instructions below!

My family loves these white chicken enchiladas so much that I have them in the meal plan at least every other week. They are super easy to make and if you are lucky enough to have leftovers, they taste even better the next day.

You should probably just make a double batch, and either freeze leftovers or eat enchiladas all week for lunch! I use disposable pans to freeze my enchiladas.

Sour Cream Chicken Enchiladas without Soup.

A lot of recipes for enchiladas use a cream of chicken soup as the sauce base, but the way I make it from scratch is far superior in flavor .

Not that there is anything wrong with taking shortcuts, but this wont take a lot longer than opening a can, and youll love the result!

The biggest thing I love about this easy chicken enchilada recipe is the prep and cook time. Very little, especially for the amount of flavor we get! Its a 4 stage process, but its not complicated I promise!

  • Cook the filling
  • Read Also: Campbell Mushroom Soup Chicken And Rice Recipe

    Cream Cheese Chicken Enchiladas

    Creamy, cheesy enchiladas stuffed with tender chicken make the most delicious fall or winter meal. These simple to make cream cheese chicken enchiladas are sure to become a family favorite.

    This post may contain affiliate links. For more information, please read my disclosure policy.

    Homemade comfort food is always something we can use a little of and these Cream Cheese Chicken Enchiladas totally fit the bill. Shredded chicken and cheese wrapped up in fluffy flour tortillas and topped with a creamy, slighty spicy sauce and baked to golden, bubbly perfection.

    Its the perfect, hearty meal for any occasion.

    What Do I Serve With Creamy Chicken Enchiladas

    The chicken enchiladas go nicely with Spanish rice, pressure cooker Mexican rice or a simple seasoned black beans. A side of easy seasoned black beans is another good option. This is a great side that can be made in less than 15 minutes. Place 1 Tablespoon of oil in a hot skillet. Add the 1/2 chopped onion, one finely minced jalapeño and two cloves of garlic finely chopped. Sauté for 2-3 minutes. Stir in 2 cans black beans and 1 tsp cumin. I prefer to drain and rinse the black beans. This requires a little extra olive oil and/or adding 2 TBS of water to keep the beans moist. You can also just add the can of beans without draining. Stir frequently until the bean mixture is heated all the way through. Be sure to season with salt and pepper. Sprinkle Monterey Jack cheese or Colby jack cheese on top 1. Serve on a plate next to the creamy chicken enchiladas!

    An appetizer of tortilla chips and salsa will make you feel as if you are in a restaurant without having to pay the big ticket at the end of the meal! And, the chips are a great way to scoop up any extra rice and/or beans!

    Dinner Time

    If you are sticking with a Latin-American cuisine theme, the creamy chicken enchiladas also pair well with a margarita! Here is a recipe for The Best Margarita.

    Dont forget to keep the dinner conversation flowing with this fun would you rather game or try telling a few kids jokes to get everyone laughing! These after-school questions are also good for dinner time.

    Lets keep in touch!

    Recommended Reading: Campbells Broccoli Chicken Rice Casserole

    What I Love About This Sour Cream Chicken Enchiladas Recipe

    Mexican recipes are some of my favorites. Theyre so simple to pull together but taste far from simple, encompassing notes from spicy to sweet to smokey and everything in between.

    But beyond the yumminess, theres so much to love about my sour cream chicken enchiladas recipe!

    • Crowd-pleasing!

    Recommended Reading: Gluten Free Cream Of Chicken Soup Aldi

    How To Make Chicken Enchiladas

    Creamy Chicken Enchiladas Recipe |

    The basic steps for perfect enchiladas are super easy! Serve with homemade salsa and/or grilled corn guacamole, and sliced black olives as a garnish.

  • Make a roux by mixing flour into melted butter on the stove and cook until the mixture is golden brown.
  • Add broth and whisk until the sauce is thick and bubbly. Add sour cream and green chilis and stir until smooth.
  • Mix shredded chicken, diced onion and shredded mozzarella cheese.
  • Pour some sauce on the bottom of casserole dish and lay chicken rolls tightly together. Top with the remaining sauce and shredded cheese.
  • Bake according to recipe below, and cheese is brown and bubbly on the top. Let chicken enchiladas rest about before cutting.
  • You dont need to add anything extra to theseBUT you can! Here are some ideas:

    • Cilantro. I love cilantro so much, so I always add a ton to my enchiladas!
    • More sour cream! I mean why not squeeze a little on top?
    • Guacamole or Sliced Avocado. Because its the right thing to do.
    • Salsa. A little more salsa on top is delicious on these!
    • Shredded lettuce. Give these a little crunch with a handful of shreds!
    • Jalapeños. Love spice? Some sliced jalapeños on top will do the trick!

    Read Also: French Onion Roasted Potatoes

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    Heres what you will need to make these Simple Sour Cream Chicken Enchiladas


    • optional Chopped tomatoes, avocado, green onion, and jalapeno


    In a large bowl, combine chili powder, garlic salt, and cumin.

    Baked skinless, boneless chicken breasts in the oven for about 35 minutes at 350 F.

    Mix spices with a whisk or spoon until blended.

    Mix spices with shredded chicken.

    Place 1/3 cup chicken mixture down the center of each tortilla.

    Roll up and place seam side down in two 13-in. x 9-in. or one 11-in.x 8-in. baking dishes coated with cooking spray.

    In a medium saucepan, whisk the flour and broth until smooth.

    Bring it to a boil, and cook for 2 minutes.

    Remove from heat, and let it cool off for a few minutes.

    Stir in the Hood Sour Cream and 1 cup of the cheese stir until the cheese is melted.

    Measure out the Hood Sour Cream Squeeze or from a Hood Sour Cream tub container.

    Pour the sauce over the enchiladas.

    Sprinkle the rest of the cheese on top.

    Bake, at 350° for 15-20 minutes or until its bubbling and golden brown.

    Or the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly.

    Top with your choice of toppings Chopped tomatoes, avocado, green onion, and jalapeño and Hood Sour Cream Squeeze.

    Please visit to discover more delicious recipes featuring Hood Sour Cream.

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    How To Make Buffalo Chicken Enchiladas:

    Soften the cream cheese to room temp so its easier to blend then shred the chicken.

    Preheat the oven to 350° then spray an approximately 2 1/2 quart casserole dish with cooking spray and set it aside.

    In a medium bowl blend the softened cream cheese, ranch dressing, 1/4 cup Buffalo wing sauce and 1 cup of the shredded cheddar cheese then fold in the shredded chicken.

    In a medium to large bowl whisk the can of enchilada sauce, the remaining 1/4 cup of Buffalo sauce and 3 tablespoons of Ranch salad dressing.

    TIP: to make the tortillas easy to work with, wrap them in a damp paper towel and microwave them for 30 seconds flipping halfway through until theyre warm and pliable.

    Place a heaping 1/4 cup of the chicken-cheese blend in the center of the tortilla then roll and transfer to the prepared baking dish .

    Depending upon the size or your tortillas and how much filling you use, you should get 6-8 enchiladas.

    Pour the Buffalo sauce mixture over the top of the tortillas then sprinkle the remaining shredded cheddar cheese .

    Bake uncovered 25-30 minutes or until bubbly and the cheese melted. Optional: broil 1-2 minutes to lightly brown the top. Add your favorite toppings then serve right away.

    Also Check: Campbell Soup Chicken And Rice Recipe With Broccoli

    Read Also: Lipton Onion Soup Mix Chicken And Potatoes

    How To Soften Tortillas For Enchiladas

    I prefer this chicken enchilada recipe made with flour tortillas. Usually I like all my enchiladas made with the traditional corn tortillas, but in this case the flour is better. However, if you are using corn tortillas, you will need to soften them. This prevents them from breaking or falling apart while youre making your enchiladas. Thankfully this is easy to do! Follow these steps to soften your tortillas:

    • Wrap a stack of tortillas in a damp paper towel
    • Place the stack inside a microwave safe dish thats large enough to fit the tortillas without folding them.
    • Place the lid on top but dont seal the container, you need an opening for steam to escape.
    • Microwave your tortillas for about 30 seconds to 1 minute, until they are warm, soft and flexible.

    Read Also: Does Lipton Onion Soup Mix Go Bad

    What Ingredients Are In Creamy Chicken Enchiladas

    Sour Cream Enchiladas

    I think the secret is the creamy white enchilada sauce! It is the perfect mix of sour cream, jack cheeses, chicken broth, and diced green chiles. If you prefer a red sauce try these easy enchiladas.

    Here are the ingredients:

    • shredded Monterey Jack cheese or Colby Jack blend
    • butter
    • sour cream
    • green chilies

    Although canned soup offers convenience, it also comes with a lot of sodium and other highly processed ingredients that you may not want to add to your cooking. With this simple recipe, you wont lose convenience and the taste will certainly win you over! You most definitely wont miss the sodium and the recipe can be whipped up in minutes!

    You have to try it for yourself and let me know. This dish is a real crowd pleaser.

    Read Also: Golden Cream Of Mushroom

    How To Make Pioneer Woman Sour Cream Chicken Enchiladas

  • Start by preheating your oven to 400 degrees F.
  • Spray a 9×13 baking dish with cooking spray.
  • Cook the filling

  • In a large skillet, heat oil over medium and cook onion until soft.
  • Add the garlic, cumin, and coriander and cook for 30 seconds.
  • Then add the chicken and cook until done. Set aside.
  • Make the sauce

  • Melt butter in a medium saucepan.
  • To make a roux, whisk in the flour, stir until bubbly, and then whisk in the chicken stock
  • Bring to a boil, whisking frequently.
  • Season with salt and pepper and remove from heat. Stir in sour cream and green chilies.
  • Assemble

  • In a baking dish, sprinkle a little sauce on the bottom.
  • Divide cooked chicken evenly between tortillas and top with 1 Tbs cheese per tortilla.
  • Roll each up and arrange seam-side down in the baking dish.
  • Next, your want to pour sauce evenly over enchiladas then tops with the remaining cheese.
  • Bake

  • Bake at 400 degrees F for about 20 minutes until the cheese is melted and the sauce near the edges of the baking dish is bubbly.
  • Once the time is up, remove it from the oven and allow it to cool for 5 minutes.
  • Add cilantro to the top if used and enjoy.
  • How To Make White Chicken Enchiladas With Cream Sauce:

    Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray. Add in 1 cup of shredded cheese. Season with salt, pepper and a little Adobo seasoning.

    Place chicken mixture in each of the flour tortillas.

    Roll them all up and place them in your baking dish. Just squeeze them all in there.

    In a medium sauce pan, melt butter. Whisk in flour and let cook and thicken for 1 minute

    Add chicken broth and whisk until smooth.

    Stir in sour cream and chiles. Be sure not to let the mixture boil.

    Take sauce off the heat and pour it over the enchiladas. Top with remaining shredded cheese.

    Bake for about 20-25 minutes. If youd like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly. Serve warm with your favorite sides.

    Recommended Reading: Lipton Onion Soup Chicken And Rice Recipe

    Don’t Miss: Weight Watchers Potato Soup With Hash Browns

    This Low Point Chicken Enchilada Soup Is Filled With Chicken Corn Beans Tomatoes Two Kinds Of Cheeses And Topped With Your Favorite Soup Toppings

    Makes 9 servings

    Now is the perfect time to dive right in and enjoy a bowl this Low Point Chicken Enchilada Soup. This soup is a staple at my house during the cold winter months. Be sure to check these low point soups out as well:

    How do I make this Low Point Chicken Enchilada Soup?

    This soup is super easy to make and can be made on the stove, in a crock pot, or in the Instant Pot. You can use leftover cooked chicken on the stove-which makes dinner only 25 minutes away!

    If you are making on the stove you will start by opening all the cans of beans, green chiles, tomatoes, and enchilada sauce.

    Place chicken, beans, enchilada sauce, corn, green chiles, tomatoes, taco seasoning, and chicken broth into large dutch oven pot and cook over medium high heat on the stove top.

    Cook for 30-35 minutes or until chicken is cooked through.

    If using cooked chicken, simmer on medium high for 15-20 minutes.

    Remove chicken from pot and shred chicken and then place back into the pot.

    Cut the cream cheese into small cubes and add stir the cubes into the soup mixture.

    Then stir in the non fat plain Greek yogurt.

    Continue stirring until the cream cheese has melted completely into the soup. Remove from heat and serve.

    Top with light mozzerella, non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points

    Makes 9 servings

    Also Check: Gf Cream Of Mushroom Soup

    A Few Changes You Can Make:

    Creamy chicken enchiladas made with campbells cream of chicken soup and yummy Kraft shredded cheese!
    • Use a rotisserie chicken to save even more time.
    • You can add in black beans
    • Try it with ground beef instead of chicken

    My family loves this recipe just the way it is but you can easily alter it to make it your own. Make sure you come back and let us know if you try any other variations by leaving a comment.

    It is sure to be a family favorite after the very first time you make this recipe!

    Read Also: Pot Roast With Lipton Onion Soup Mix In Oven

    How To Cook Chicken For Enchilada Soup

    Cooking the chicken is quite simple. It would be easiest to use a rotisserie chicken but you can certainly cook your own. We recommend using skinless and boneless chicken breasts.

    • Add chicken into a pot full of water
    • We like adding some sort of herbs to give the chicken some flavor. Use half an onion and a bay leaf. sometimes we use a cinnamon stick but not for this particular recipe.
    • Allow boiling for about 15-20 minutes until you easily insert a knife or a fork through the chicken.
    • Then, drain in a colander and let it cool off
    • Finally, using your hands or forks, shred chicken.

    How Do You Make Creamy Chicken Enchilada Casserole

    One of the beauties of Creamy Chicken Enchilada Casserole besides how amazing it tastes is that it comes together super quickly.

  • Prepare your ingredients. Cook and chop the chicken. Shred the cheese. Prepare the Cream of soup, if youre using homemade. Tear or cut the tortillas. Measure out the other things.
  • Whisk together the soup, sour cream, and milk in a large mixing bowl. Then add the chicken, 1 cup cheese, onion, chiles, jalapeños, and tortillas.
  • Stir well to combine.
  • Transfer the mixture to a greased 9×13-inch baking dish or single-serve gratin dishes. Sprinkle the top with the remaining 1 cup cheese.
  • Bake immediately or cover and refrigerate or freeze.
  • Recommended Reading: Pot Pie Pillsbury

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