The Simple Joy of this Creamy Chicken Enchilada
Comfort never tasted so effortlessly delicious. I’m talking about that magical moment when creamy meets cheesy, when tender chicken wraps itself in soft tortillas like a warm hug.
This isn’t complicated cooking that’ll have you sweating over multiple pots. Nope, it’s pure simplicity with maximum payoff. The beauty lies in how forgiving this recipe is—pressure cooker or stovetop, diced or shredded chicken, it all works.
Why stress when you can toss everything together, roll it up, and let the oven do the heavy lifting? Sometimes the best meals are the ones that don’t overthink themselves.
Ingredients
Getting your hands on these ingredients is like gathering old friends for a reunion—most of them probably already live in your pantry or fridge. We’re not talking about hunting down exotic spices or making special trips to specialty stores. This is real-life cooking with real-life ingredients that won’t break the bank or send you on a wild goose chase through multiple grocery stores.
For the Chicken and Seasoning:
- 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
For the Creamy Sauce:
- 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
- 1/2 cup sour cream
- 1/2 cup milk
For Assembly:
- 3 cups Kraft Mexican mixed cheeses
- 2 cups Monterey Jack pepper cheese
- Tortillas (flour tortillas work best)
Now, let’s talk substitutions because life happens and sometimes the store is out of exactly what you need. No Mexican oregano? Regular oregano works just fine, though you might lose a tiny bit of that authentic flavor depth.
Can’t find Kraft Mexican cheese blend? Any Mexican cheese mix will do the trick, or you can create your own with cheddar, Monterey Jack, and a bit of pepper jack. The beauty of this recipe lies in its flexibility—it’s like that friend who’s cool with whatever restaurant you pick for dinner.
How to Make this Creamy Chicken Enchilada
Let’s start with that chicken because, honestly, this is where the magic begins. I always use my pressure cooker for this step—toss those 3 boneless chicken breasts in with some chicken broth, 1 medium onion, 2 diced garlic cloves, 1/2 teaspoon cumin, and 1/2 teaspoon Mexican oregano. Once it’s tender and falling apart (which happens embarrassingly fast in a pressure cooker), shred it up however your heart desires—forks work great, or you can go wild and dice or slice it instead.
Mix that beautiful shredded chicken with the remaining cumin, all of that 1/2 teaspoon ground pepper, the rest of your Mexican oregano, and really, any other seasonings that are calling your name from the spice cabinet. This is your moment to make it yours.
While that chicken is getting cozy with its seasonings, grab another bowl and create what I like to call the “liquid gold” of this recipe. Combine both of those 10 1/2 ounce cans—the Campbell’s Cream of Mushroom Soup and the Campbell’s Cream of Chicken Soup—with that 4 ounce can of diced green chilies, 1/2 cup sour cream, 1/2 cup milk, any remaining seasonings you haven’t used yet, those 3 tablespoons of diced cilantro, and 1 1/2 cups of your Kraft Mexican mixed cheese.
Mix it all together until it looks like something you’d want to eat with a spoon (but don’t, we need it for the enchiladas).
Now comes the assembly line moment that either makes you feel like a kitchen wizard or like you’re wrestling with tortillas—there’s really no in-between. Preheat your oven to 375 degrees F, then spread a thin layer of that gorgeous soup mixture across the bottom of your 13×9 baking dish. For even better results, consider using premium seafood cookware that distributes heat evenly and prevents sticking during the baking process.
Take each tortilla, spread about a tablespoon of soup mixture on it, add your seasoned chicken, roll it up like you’re tucking it in for bed, and place it seam-side down in the dish. Keep going until your dish is packed tight, pour the remaining soup mixture over the top to cover everything, sprinkle those 2 cups of Monterey Jack pepper cheese like you’re blessing the whole thing, and slide it into the oven for 30 minutes until the top is golden brown and probably making your kitchen smell like heaven.
Substitutions and Variations
While this recipe is absolutely perfect as written, I’d be lying if I said there weren’t about a million ways to make it your own—and honestly, that’s half the fun of cooking, right?
Swap chicken for leftover turkey or even black beans for a vegetarian twist. Can’t find Mexican oregano? Regular oregano works fine. Want more heat? Toss in jalapeños or use pepper jack throughout.
Different cheese? Cheddar, queso fresco, or even cream cheese work beautifully. I sometimes add corn, bell peppers, or spinach to the filling.
The beauty is in making it yours.
Additional Things to Serve With Creamy Chicken Enchilada
Because enchiladas shine brightest when they’re part of a complete Mexican feast, I always think about what’ll make the whole meal sing together.
Mexican rice? Absolutely essential. I mean, what’s enchilada night without that fluffy, tomato-kissed goodness soaking up every creamy drop?
Then there’s refried beans – they’re like the reliable friend who never lets you down. Fresh guacamole brings that bright, creamy contrast, while a simple salad with lime vinaigrette cuts through all that cheese.
Don’t forget warm chips for scooping and maybe some pickled jalapeños if you’re feeling spicy. Complete comfort food paradise.
Final Thoughts
This creamy chicken enchilada recipe honestly feels like a warm hug on a plate, and I can’t think of many dishes that deliver comfort quite the same way.
The combination of tender chicken, melted cheese, and that rich soup mixture creates something magical. Plus, it’s forgiving enough for beginners yet satisfying for experienced cooks.
Whether you’re feeding picky eaters or hosting dinner guests, these enchiladas never disappoint. I love how the recipe makes your house smell incredible while baking.
Trust me, once you try this version, you’ll keep coming back to it again and again.
