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Dinner · Mexican Inspired

Creamy Chicken Enchiladas with Cream of Chicken Soup

Easy creamy chicken enchiladas made with cooked chicken, green chiles, sour cream and canned soup. A family weeknight bake ready in under an hour.

Prep
15 min
Cook
30 min
Total
45 min
Serves
6
Jump to recipeIngredientsMethod
Two creamy chicken enchiladas topped with sour cream and sliced scallions on a white plate

These are the easy, creamy kind of enchiladas, closer to a casserole than a traditional Mexican dish. Cream of chicken soup and sour cream make a sauce that needs no cooking, and cooked chicken means the filling is ready in about ten minutes.

It's a good way to use leftover roast chicken or a shop-bought rotisserie bird. Flour tortillas roll easily and stay soft in a creamy sauce. Corn tortillas tend to break unless you warm them first.

A few small changes make it taste less like it came from a can. Cook the onion in butter with chili powder and cumin until it is properly soft. Stir a handful of cheese into the filling as well as putting it on top. Add a squeeze of lime to the sauce to cut the richness.

Serve with a crisp salad, salsa and sliced jalapeños. Kids usually like it as it is, and adults can add hot sauce.

Recipe

Creamy Chicken Enchiladas with Cream of Chicken Soup

Prep
15 min
Cook
30 min
Total
45 min
Serves
6

Ingredients

6 Servings

For the sauce

For the filling

To assemble

Method

  1. Step 1: Heat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

  2. Step 2: Whisk the soup, sour cream, milk and lime juice in a bowl until smooth.

  3. Step 3: Melt the butter in a skillet over medium heat. Add the onion, chili powder, cumin and salt and cook until the onion is soft and golden at the edges, about 6 minutes.

  4. Step 4: Take the pan off the heat. Stir in the chicken, green chiles, 1/2 cup of the cheddar and 1/2 cup of the sauce.

  5. Step 5: Spread 1/2 cup of the sauce over the bottom of the dish. Spoon a heaped 1/3 cup of filling down the centre of each tortilla, roll it up and place it seam side down in the dish.

  6. Step 6: Pour the remaining sauce over the tortillas, making sure the edges are covered so they don't dry out. Scatter over the rest of the cheese.

  7. Step 7: Bake for 25 to 30 minutes, until the sauce bubbles and the cheese is lightly browned in spots. Rest for 5 minutes and sprinkle with scallions before serving.

Tips

  • Covering every tortilla edge with sauce stops them from going hard and crisp in the oven.
  • For browner cheese, put the dish under the grill for the last 2 minutes and watch it closely.

Variations

  • Swap the cream of chicken for cream of mushroom soup, or use half of each.
  • Add 1 cup of drained black beans or corn to the filling to stretch it further.

Storage and make-ahead

Keeps covered in the fridge for up to 3 days. Reheat portions in the microwave or the whole dish, covered with foil, at 350°F (175°C) for 20 minutes. You can assemble it up to a day ahead and bake straight from the fridge, adding 10 minutes.

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