This is my easy recipe for sour cream enchiladas with chicken! My family loves Mexican food and I love how easy this white chicken enchiladas dish is to make.
This is one of my favorite enchilada recipes because the simple ingredients are easy for new cooks to find at the grocery store and the chicken mixture with the sour cream enchilada sauce is not to spicy so that the whole family can enjoy it.
I have been trying to serve chicken recipes that are out of the ordinary recently. Dorito chicken casserole and chicken cordon blu have been recent favorites for my family. The cordon blu is easier to make than you think!
I have a few favorites that I like to serve with this recipe. I like to top my enchilada with pickled onions and my kids like to add my salsa verde to the side. Serve with a bowl of chips and Chipotle's roasted corn salsa on the table. If I think of it I will also make black bean, corn salsa but I don't always remember to have a mango in the house!
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🥫 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
📝 Notes on the ingredients
- Chicken breasts: feel free to substitute in any leftover chicken or rotisserie chicken you may have. Looking for about 3 cups.
- Green chilies - canned, do not drain.
🍳 Instructions:
- Preheat the oven to 350.
- Spray a 9 x 13 baking dish with non stick cooking spray.
- Shred the cooked chicken breasts with 2 forks, shred them in your stand mixer with a paddle attachment or cut them into bite-sized pieces.
- Over medium heat, sauté the onions in the olive oil until the onions are still crisp but have taken on a bit of color.
- Add the 2 cans of undrained diced chilis to the onions in the pan and deglaze the pan with the moisture in the chilis, heat through.
- In a medium saucepan, over medium-high heat, whisks together the cream of chicken soup, cream cheese sour cream and 1 cup cheddar jack cheese to a simmer. Be sure the cream cheese has fully melted.
- In a large bowl, add the shredded chicken and half the enchilada sauce to the sautéed onions and green chiles. Stir to combine
- Portion out approximately ½ cup of enchilada filling onto each flour tortilla.
- Roll each tortilla, ensuring the filling is distributed the length of the tortilla.
- Place seam-side down into the prepared baking dish in a single layer.
- Pour the remaining sour cream sauce over the rolled-up filled tortillas.
- Top with the remaining shredded Monterey jack cheese.
- Bake for 30 minutes or until bubbly around the edges. Bake for an additional 10 minutes if you like the cheese to be golden brown.
- Garnish with chopped fresh cilantro, if desired.
- Serve immediately.
❄️ Storage tips:
Be sure to cool the leftover sour cream chicken casserole completely before covering the pan with foil or plastic wrap.
Portion leftovers into small reheatable food storage containers to make packing lunch a breeze throughout the week.
📝 Frequently asked questions, answers and tips:
If I know that I won't have time to make dinner on a school night I will prep this meal the night before. Just be sure to cover it with plastic wrap or foil and keep it chilled in the refrigerator.
If you have leftovers, and we do from time to time, portion them out into individual closed containers and store them in the refrigerator. They should be good for up to 3 days.
If I am home, I will warm the enchiladas in the oven. I place the enchiladas on an oven-safe dish and put them into the oven. THEN I turn the oven on to 350. By the time the oven has preheated, the enchiladas are warm. But if my husband takes them to work, he reheats them in the microwave for 30 seconds at a time until heated through.
While my family loves the mild flavor and creamy cheesy sauce in these chicken enchiladas, I know that it might need a few more flavors for some taste. Feel free to add black beans, corn, jalapeños, chopped cilantro or even switch out the flour tortillas for corn tortillas. Use this recipe as a basic recipe that you make your own to suit your taste.
Sour Cream Chicken Enchiladas Recipe
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 2 cans cream of chicken soup
- 2 4 ounce cans diced chilis
4 ounces cream cheese- 2 cups cheddar jack cheese (shredded)
- 8 ounce sour cream
- 3 chicken breasts
- 2 onions
- 2 tablespoons olive oil
- 10 flour tortillas
- ¼ cup cilantro
Instructions
- Preheat the oven to 350.
- Spray a 9 x 13 pan with non stick cooking spray.
- Shred the chicken breasts or cut them into bite sized pieces.
- Over medium heat, sauté the onions in the olive oil until the onions are still crisp but have taken on a bit of color.
- Add the 2 cans of undrained diced chilis to the onions in the pan and deglaze the pan with the moisture in the chilis, heat through.
- In a medium sauce pan, over medium high heat, whisks together the cream of chicken soup, sour cream, cream cheese and 1 cup cheddar jack cheese to a simmer. Be sure the cream cheese has fully melted.
- Add the shredded chicken and half the enchilada sauce to the sautéed onions and green chilis. Stir to combine.
- Portion out approximately ½ cup of enchilada filling onto each flour tortilla.
- Roll each tortilla, ensuring the filling is distributed the length of the tortilla.
- Place seam side down into the prepared baking dish.
- Pour the remaining sour cream sauce over the rolled up filled tortillas.
- Top with the remaining shredded cheese.
- Bake for 30 minutes or until bubbly around the edges. Bake for an additional 10 minutes if you like the cheese to be golden brown.
- Garnish with chopped cilantro, if desired.
- Serve immediately.
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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