Why You’ll Love these Cheesy Chicken Enchiladas
Who doesn’t love a good enchilada that’s oozing with cheese and packed with tender chicken?
These enchiladas are the ultimate comfort food that I can’t wait for you to try. The combination of Mexican mixed cheeses and spicy Monterey Jack creates an irresistible melty blanket over each tortilla roll.
What makes these truly special is the creamy sauce—a velvety blend of mushroom and chicken soups with a kick from green chilies.
The fragrant mix of cumin, oregano, and fresh cilantro infuses every bite with authentic flavor. Plus, they’re surprisingly simple to customize with your favorite toppings.
What Ingredients are in Cheesy Chicken Enchiladas?
These enchiladas require a handful of ingredients that blend together to create the perfect balance of creamy, spicy, and savory flavors. I’m always amazed at how combining simple pantry staples can create something so comforting and delicious. And don’t worry about measuring too precisely—this recipe is pretty forgiving if you want to add a little more cheese (and who doesn’t?).
- 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)
While the recipe calls for specific brands like Campbell’s soups and Kraft cheese, you can absolutely substitute with whatever you have on hand. The green chilies add a mild heat, but you could swap them for jalapeños if you prefer more kick. And if you’re not a fan of cilantro (some people have that soap-taste gene, poor things), feel free to leave it out or replace it with parsley. The tortillas aren’t specified as corn or flour in the recipe, but I find flour tortillas easier to roll without cracking, while corn delivers more authentic flavor.
How to Make these Cheesy Chicken Enchiladas
First, you’ll need to prepare your 3 boneless chicken breasts. The beauty of this recipe is its flexibility—you can cook the chicken however you prefer. I like the pressure cooker method mentioned in the recipe, where you combine the chicken with broth, 1 medium onion, 2 diced garlic cloves, 1/2 teaspoon cumin, and 1/2 teaspoon Mexican oregano.
Once cooked, shred or dice the chicken (whatever texture you prefer), then season it with the remaining cumin, 1/2 teaspoon ground pepper, and additional Mexican oregano. Give everything a good mix and set aside while you prepare the enchilada sauce.
Now for the creamy, dreamy sauce that makes these enchiladas special. In a bowl, combine 1 can Campbell’s Cream of Mushroom Soup, 1 can Campbell’s Cream of Chicken Soup, 1 can diced green chilies (4 ounces), 1/2 cup sour cream, and 1/2 cup milk.
Then add 3 tablespoons of diced cilantro, the remaining seasonings, and 1 1/2 cups of the Mexican mixed cheese. Mix this concoction until smooth—this is what gives the enchiladas their signature creaminess. Can we take a moment to appreciate how cheese makes everything better?
For perfectly consistent sauce texture, consider using a premium food processor to blend all your ingredients quickly and evenly.
Assembling the enchiladas is where the magic happens. Preheat your oven to 375°F and spread a thin layer of the sauce mixture in a 13×9 baking dish.
Take a tortilla, spread a tablespoon of sauce on it, add some of your seasoned chicken, roll it up, and place it seam-side down in the dish. Repeat until the dish is full or you run out of filling—whichever comes first.
Pour the remaining sauce over the rolled tortillas, making sure to cover them completely (dry edges are the enemy of good enchiladas), then sprinkle 2 cups of Monterey Jack pepper cheese on top. The KitchenAid processors deliver consistent results when preparing ingredients for complex recipes like these enchiladas. Bake for 30 minutes until the enchiladas are golden brown and bubbling.
The hardest part? Waiting for them to cool enough to eat without burning your mouth.
Cheesy Chicken Enchiladas Substitutions and Variations
While the classic recipe for these cheesy chicken enchiladas is mouth-watering on its own, you can easily adapt it to suit your dietary needs or what’s available in your pantry.
Try using ground turkey or beef instead of chicken, or go vegetarian with black beans and corn.
Can’t find Mexican mixed cheese? A combination of cheddar and mozzarella works beautifully in a pinch.
For a lighter version, swap the cream soups for enchilada sauce and plain Greek yogurt instead of sour cream.
Spice lovers might add jalapeños or hot sauce to kick things up, while those avoiding gluten can use corn tortillas.
The possibilities? Truly endless.
What to Serve with Cheesy Chicken Enchiladas
Now that you’ve mastered the enchilada itself, let’s talk about what to pair with this cheesy masterpiece.
I’m a firm believer that Mexican rice and refried or black beans are non-negotiable sides here—they just complete the plate so perfectly.
For something fresh, try a simple cilantro-lime slaw or a bright tomato salad to cut through the richness.
And who can resist some guacamole or pico de gallo on the side?
Need something to sip? An ice-cold horchata or margarita works wonders, though a crisp Mexican lager does the trick too.
Final Thoughts
As I’ve journeyed through this cheesy chicken enchilada recipe with you, I’ve come to appreciate how this dish truly embodies comfort food at its finest.
The combination of tender shredded chicken, creamy soup mixture, and that glorious blanket of melted cheese creates something magical that brings everyone to the table.
What makes this recipe special? Perhaps it’s the flexibility—customize your spice level, choose how to prepare your chicken, or even swap cheeses based on what’s in your fridge. For a lighter alternative that still delivers satisfying flavor, you might consider trying white chicken chili which uses similar ingredients but in a different preparation style. For a different flavor profile altogether, you could even experiment with Asian-inspired dressing similar to what works beautifully with savory steak salads.
