Creamy and Hearty Chicken Enchiladas with Cream of Chicken Soup

BY Emily Parker December 25, 2025

A departure from the traditional red sauce varieties, this recipe focuses on a velvety, savory profile that highlights the tender texture of shredded poultry and the mild heat of green chiles. These Chicken Enchiladas with Cream of Chicken Soup offer a rich, satisfying alternative to acidic tomato-based dishes, making them an excellent choice for family gatherings or meal prepping for the week ahead. By utilizing a condensed soup base, the sauce achieves a consistent thickness that clings to the flour tortillas, ensuring every bite is infused with a seasoned, creamy finish. This dish is best served alongside a crisp garden salad or a side of cilantro lime rice to balance the indulgence of the melted cheddar topping.

Table of Contents

Necessary Components

For the Creamy Base

10.5 ounces condensed cream of chicken soup (one standard can)
1/2 cup sour cream (full fat is recommended for the best texture)

For the Savory Filling

2 cups cooked chicken breast, shredded or finely chopped
1 tablespoon unsalted butter or margarine
1 medium yellow onion, finely diced
1 teaspoon chili powder (mild or medium)
4 ounces canned diced green chiles, thoroughly drained

For Assembly and Topping

8 flour tortillas (eight-inch size)
1 cup shredded sharp Cheddar cheese

Primary Execution Steps

Set your oven to three hundred fifty Fahrenheit to ensure it is fully heated before the tray goes in.
In a small mixing vessel, whisk together the condensed soup and the sour cream until the mixture is uniform and smooth.
In a medium skillet over medium-high heat, melt the butter and sauté the onions with the chili powder until the onions become translucent.
Incorporate the cooked chicken, drained green chiles, and two tablespoons of the soup mixture into the skillet, stirring until warmed through.
Distribute one-half cup of the plain soup mixture across the bottom of a nine-by-thirteen-inch baking dish to prevent sticking.
Place a portion of the chicken filling into the center of each tortilla, roll tightly, and arrange them seam-side down in the prepared dish.
Pour the remaining soup mixture over the top of the tortillas, spreading it to the edges, and finish with a layer of shredded cheese.
Bake for twenty-five minutes or until the edges are bubbling and the cheese has achieved a light golden hue.

Detailed Culinary Guidance and Sensory Markers

Preparing the Filling Foundation

When you begin sautéing the onions, wait for the butter to foam slightly before adding the vegetables. The addition of chili powder at this stage allows the spices to “bloom” in the fat, releasing a deeper aroma and ensuring the spice is evenly distributed throughout the chicken. You are looking for the onions to soften without browning significantly; they should look tender and slightly yellow from the spice.

Achieving the Correct Sauce Consistency

The combination of sour cream and condensed soup creates a stable emulsion that won’t break under high heat. When mixing these, ensure there are no lumps of sour cream remaining. When you spread the initial layer of sauce in the baking dish, it should be thin but visible—this acts as a steam barrier that keeps the bottom of the tortillas soft rather than crispy or stuck to the glass.

Rolling and Seaming

Place about one-quarter cup of the chicken mixture in a line down the middle of the tortilla. When rolling, keep the tension firm so the filling stays inside, but be careful not to tear the flour wrap. Placing them seam-side down is a critical step; the weight of the enchilada keeps the tortilla from unfurling as the proteins in the flour set during the baking process.

Indicators of Doneness

As the dish nears the twenty-five-minute mark, observe the sauce around the edges of the pan. It should be vigorously bubbling. The cheddar cheese on top should be completely melted, and the tips of the tortillas that are not fully submerged in sauce might show a very slight crispness. Avoid overbaking, as this can cause the flour tortillas to become mushy or the sauce to separate.

Professional Tips for Success

Bring Ingredients to Room Temp: Allowing your sour cream and soup to sit on the counter for ten minutes before mixing prevents the sauce from “shocking” when it hits the hot skillet components.
Drain Chiles Well: Canned green chiles often sit in a fair amount of liquid. Press them against a fine-mesh sieve to remove excess moisture so your filling doesn’t become watery.
Warm the Tortillas: Briefly microwave the stack of tortillas for twenty seconds under a damp paper towel. This makes them much more pliable and prevents cracking during the rolling process.
Freshly Grated Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can hinder a smooth melt. Grating your own cheddar ensures a much better “cheese pull.”
Control the Salt: Since condensed soup and canned chiles contain sodium, taste your chicken filling before adding any additional salt. Usually, the ingredients provide enough seasoning on their own.

Recipe Variations

The Smoked Element: Substitute the standard chili powder with smoked paprika or chipotle powder for a deeper, wood-fired flavor profile.
Vegetable Boost: Add a half-cup of frozen corn kernels or rinsed black beans to the chicken mixture to increase the fiber content and add a different texture.
Spicier Kick: If you prefer more heat, swap the mild green chiles for diced jalapeños or add a dash of cayenne pepper to the soup mixture.
Cream Cheese Swap: For an even richer filling, stir two ounces of softened cream cheese into the chicken and onion mixture before rolling the tortillas.

Serving Suggestions

For a complete meal, serve two enchiladas per person. They pair excellently with a spoonful of fresh pico de gallo or a few slices of ripe avocado on top to cut through the richness of the cream sauce. A side of black beans seasoned with cumin and lime juice provides a nice earthy balance to the savory chicken. If you are hosting a dinner, a garnish of fresh cilantro and a squeeze of lime juice right before serving adds a necessary brightness to the presentation.

Frequently Asked Questions

Can I use corn tortillas instead of flour?

Yes, though corn tortillas are more prone to breaking. To prevent this, lightly fry each corn tortilla in a small amount of oil for a few seconds on each side before filling and rolling.

How do I store and reheat leftovers?

Store any remaining enchiladas in an airtight container in the refrigerator for up to three days. For the best texture, reheat them in the oven at three hundred Fahrenheit covered with foil, rather than using the microwave.

Can this dish be made ahead of time?

You can assemble the enchiladas up to twenty-four hours in advance. Keep the dish tightly covered with plastic wrap in the fridge, then remove the wrap and bake as directed, adding five to ten minutes to the total cook time.

Is it possible to use leftover rotisserie chicken?

Absolutely. Rotisserie chicken is a perfect shortcut for this recipe. Simply shred the meat, discarding the skin and bones, and proceed with the skillet steps as normal.

Nutrition Information

Nutrient	Amount per Serving
Calories	352 kcal
Protein	19 g
Carbs	31 g
Fat	17 g
Fiber	1 g
Sugar	1 g
Sodium	794 mg

Nutrition Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.