chicken sour cream enchiladas recipe

Written BySheba G Updated On
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The Best chicken sour cream enchiladas recipe

I have been making these chicken sour cream enchiladas for years and they are always a hit. My kids ask for them all the time and I love that they are a complete meal in one dish. The creamy sauce is so easy to put together and it makes the chicken really tender and flavorful. This is a perfect weeknight dinner because it comes together quickly and uses simple ingredients you probably already have. It is also great for feeding a crowd because you can easily double the recipe. Plus the protein from the chicken and the calcium from the sour cream make it a balanced meal that I feel good about serving my family.

Creamy Chicken Sour Cream Enchiladas

4.6 from 1516 votes

These enchiladas are filled with a creamy mixture of shredded chicken and sour cream, then topped with more sauce and cheese. They are baked until bubbly and golden.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Filling

3 cups cooked shredded chicken
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1 can (4 oz) diced green chiles
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
Salt and pepper to taste

For the Assembly

10-12 flour tortillas (8 inch)
2 cups shredded Monterey Jack cheese
1/2 cup sour cream (for topping)
1/4 cup milk

👨‍🍳Directions

1Preheat oven to 350°F.
2In a large bowl, mix together the shredded chicken, 1 cup sour cream, cream of chicken soup, green chiles, garlic powder, onion powder, cumin, salt, and pepper.
3Spread a thin layer of the chicken mixture on the bottom of the baking dish.
4Place about 1/4 cup of the filling down the center of each tortilla. Roll up tightly and place seam side down in the baking dish.
5In a small bowl, whisk together the remaining 1/2 cup sour cream and milk. Pour this mixture over the enchiladas.
6Sprinkle the shredded cheese evenly over the top.
7Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

🔧Equipment

9×13 inch baking dish
Mixing bowl
Shredding forks or mixer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 80mg🧂Sodium: 750mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 22g

📝Notes

You can use corn tortillas if you prefer, just warm them first so they don’t crack. Also, feel free to use rotisserie chicken to save time.

Watch Video Of How Creamy Chicken Sour Cream Enchiladas Works

These chicken sour cream enchiladas are a family favorite that always delivers. They are creamy, cheesy, and so satisfying. I make them for everything from busy weeknights to potlucks and they never disappoint.

❓ Frequently Asked Questions About Creamy Chicken Sour Cream Enchiladas

1. Can I use corn tortillas instead of flour?

Yes you can. Just warm them in the microwave or a dry skillet so they are pliable and won’t crack when you roll them.

2. Can I make these ahead of time?

Absolutely. Assemble the enchiladas but do not bake them. Cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.

3. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

4. Can I freeze these enchiladas?

Yes they freeze well. Assemble them in a freezer safe dish and do not bake. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

5. What can I serve with these enchiladas?

I like to serve them with a simple side of Mexican rice, refried beans, or a fresh green salad. A dollop of guacamole or pico de gallo is also great.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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