Creamy White Chicken Enchiladas with Cream of Chicken Soup

two easy white chicken enchiladas on a white plate with lime wedges and sour cream

Creamy White Chicken Enchiladas with Cream of Chicken Soup

These Creamy White Chicken Enchiladas with Cream of Chicken Soup are baked, cheesy, and packed with flavor in every bite. Made with rotisserie or shredded chicken and a quick white sauce, they come together in 30 minutes with just 4 ingredients.

5 from 2 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine American, Mexican

Servings people

Calories 700 kcal

Equipment

Ingredients

2 cans condensed cream of chicken soup must be reduced sodium, 10.5 ounces per can
5 cups pepper jack cheese jalapeno flavor, separated
3 cups shredded chicken leftover cooked chicken or from a rotisserie chicken
6 7-inch flour tortillas

Instructions

Preheat oven to 400 ºF.
In a large frying pan, heat both cans of soup (do not add water) and 1 cup of the shredded cheese over medium-high heat until the cheese has melted.
Stir in chicken, reduce heat to medium-low, and let simmer for 10 minutes, stirring occasionally.
Place the first tortilla in the baking dish. Place about ⅓ cup of enchilada filling in the middle of the tortilla, top with ⅓ cup of shredded cheese, then tightly roll the enchilada and place it seam side down in the pan. Repeat with the 5 remaining tortillas. The remaining enchilada sauce can be spread around the tops of the enchiladas, if desired. (The tortillas will not get crispy in the oven if you add the sauce on top. If you want crispy enchiladas, discard the extra sauce.)
Sprinkle the remaining 2 cups of shredded cheese over the top of the enchiladas.
Bake in the preheated oven for 7 to 10 minutes or until the cheese has completely melted and the tortillas are crispy (unless you used the extra sauce on top).
Allow the enchiladas to cool for 5 minutes before serving.
Top with chopped avocado, chives, sliced jalapenos, sour cream, salsa, fresh cilantro, or lime wedges, as desired.

Video

Notes

It is important to use reduced-sodium soup as this recipe will get very salty with regular soup.

Do not substitute corn tortillas for flour tortillas. Corn tortillas break too easily and won’t hold their shape once rolled up in the casserole dish.

Nutrition

Keyword cheese, chicken, enchiladas, tortillas

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