Why You’ll Love these Creamy Chicken Enchiladas
Who doesn’t love a comforting, cheesy dish that practically wraps you in a warm hug? These enchiladas deliver on all fronts—creamy, savory, and deeply satisfying.
I’m obsessed with how the cream of mushroom and chicken soups blend with sour cream to create that velvety sauce that seeps into every bite. The mix of Mexican cheeses melts into gooey perfection, while the hint of cumin, oregano, and green chilies adds just enough kick without overwhelming.
Trust me, watching your family’s faces light up as they dig into these tortillas stuffed with seasoned chicken is worth every minute in the kitchen.
What Ingredients are in Creamy Chicken Enchiladas?
Creating these enchiladas is all about balancing creamy, savory components with just the right touch of spice. I’m always amazed at how these humble ingredients transform into something that feels restaurant-worthy. The secret lies in how the creamy soups blend with the perfectly seasoned chicken, creating that comfort food magic we all crave on busy weeknights.
- 3 boneless chicken breasts
- 1 medium onion
- 2 diced garlic cloves
- 3 tablespoons diced cilantro
- 1 teaspoon ground cumin (divided)
- 1 teaspoon Mexican oregano (divided)
- 1/2 teaspoon ground pepper
- 1 (4 ounce) can diced green chilies
- 1 (10 1/2 ounce) can Campbell’s Cream of Mushroom Soup
- 1 (10 1/2 ounce) can Campbell’s Cream of Chicken Soup
- 3 cups Kraft Mexican mixed cheeses
- 2 cups Monterey Jack pepper cheese
- 1/2 cup sour cream
- 1/2 cup milk
- Tortillas (flour or corn work great)
When shopping for these ingredients, quality matters—especially with the cheeses. You might be tempted to use pre-shredded to save time, but freshly grated melts so much better and creates that gorgeous cheese pull we all secretly photograph. And while the recipe calls for specific Campbell’s soups, any cream-based soups will work in a pinch. Feel free to adjust the green chilies and pepper jack quantities if you’re feeding spice-sensitive family members. The beauty of this recipe? It’s incredibly forgiving and adaptable to what you have on hand.
How to Make these Creamy Chicken Enchiladas
The first step to enchilada perfection starts with preparing your chicken. You can cook the 3 boneless chicken breasts however you prefer, but I find the pressure cooker method yields the most tender results.
Place the chicken in your pressure cooker with some chicken broth, 1 medium diced onion, 2 diced garlic cloves, 1/2 teaspoon cumin and 1/2 teaspoon Mexican oregano. Once cooked through, shred or dice the chicken—whatever texture you prefer—and toss it in a bowl with the remaining 1/2 teaspoon cumin, 1/2 teaspoon Mexican oregano, and 1/2 teaspoon ground pepper.
This seasoning step is essential, as it infuses the chicken with those warm, earthy flavors that make Mexican cuisine so irresistible.
Now for the creamy sauce that makes these enchiladas truly special. In a separate bowl, combine both cans of soup (the 10 1/2 ounce Campbell’s Cream of Mushroom and 10 1/2 ounce Campbell’s Cream of Chicken), the 4-ounce can of diced green chilies, 1/2 cup sour cream, 1/2 cup milk, 3 tablespoons diced cilantro, and 1 1/2 cups of the Mexican mixed cheese.
Mix everything until smooth and set aside. This sauce is what transforms ordinary enchiladas into a creamy dream—thick enough to cling to each bite but not so heavy that it overwhelms the other flavors.
Assembly time is where the magic happens. Preheat your oven to 375°F and spread a thin layer of the soup mixture on the bottom of a 13×9 baking dish.
One by one, lay out your tortillas, add a tablespoon of the soup mixture and a portion of the seasoned chicken, then roll them up and place seam-side down in the dish.
Once all your enchiladas are snugly lined up, pour the remaining sauce over the top, making sure to cover all exposed tortilla (those crispy edges are delicious, but we want most of the tortilla to stay soft and tender).
Sprinkle the 2 cups of Monterey Jack pepper cheese over everything and bake for 30 minutes until golden brown and bubbling.
Don’t you just love how the cheese gets those little brown spots? That’s flavor country right there.
Creamy Chicken Enchiladas Substitutions and Variations
While the base recipe creates a deliciously comforting dish, you might want to customize these creamy chicken enchiladas to suit your dietary needs or pantry situation.
I often swap in Greek yogurt for sour cream when I’m trying to be healthier, and it works beautifully. No cream soups on hand? Make a quick roux with butter and flour, then add milk and seasonings.
For dietary restrictions, try corn tortillas instead of flour, or use dairy-free cheese alternatives.
Rotisserie chicken saves time on busy weeknights, and adding roasted poblanos or corn kernels brings wonderful texture.
The possibilities? Nearly endless.
What to Serve with Creamy Chicken Enchiladas
When planning a complete Mexican-inspired feast, complementary side dishes can elevate your creamy chicken enchiladas from delicious to unforgettable.
I always serve mine with cilantro-lime rice, which cuts through the richness perfectly. A simple black bean salad with corn, diced red onion, and a squeeze of lime juice adds beautiful color and texture to your plate.
Want something fresh? Try a light cabbage slaw with radishes and a tangy vinaigrette.
And don’t forget the classics—Mexican street corn or refried beans round out the meal nicely. My family goes crazy for homemade guacamole and pico de gallo on the side, too.
Final Thoughts
After preparing these creamy chicken enchiladas countless times, I’ve come to appreciate how forgiving and versatile this recipe truly is. You can adjust the spice level, swap cheeses, or even use leftover rotisserie chicken when you’re short on time.
What I love most is how this dish brings people together. The way faces light up when that bubbling, golden-brown casserole hits the table—pure magic.
Chicken Enchiladas
Ingredients
Equipment
Method
- Place chicken breasts in pressure cooker with chicken broth, diced onion, diced garlic, 1/2 teaspoon cumin and 1/2 teaspoon Mexican oregano. Cook until chicken is tender and fully cooked.
- Shred or dice the cooked chicken and place in a bowl. Season with remaining 1/2 teaspoon cumin, 1/2 teaspoon Mexican oregano, and 1/2 teaspoon ground pepper. Toss to combine.
- Preheat oven to 375°F.
- In a separate bowl, combine cream of mushroom soup, cream of chicken soup, diced green chilies, sour cream, milk, diced cilantro, and 1 1/2 cups of the Mexican mixed cheese. Mix until smooth.
- Spread a thin layer of the soup mixture on the bottom of a 13×9 baking dish.
- Lay out each tortilla, add a tablespoon of the soup mixture and a portion of the seasoned chicken. Roll up and place seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas, making sure to cover all exposed tortilla edges.
- Sprinkle the Monterey Jack pepper cheese and remaining Mexican cheese over the top.
- Bake for 30 minutes until golden brown and bubbling.
