Sour Cream Chicken Enchiladas Recipe

This is my favorite sour cream chicken enchiladas recipe! My family loves Mexican food and I love how easy this chicken enchilada casserole is to make.

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!

What do you serve with sour cream chicken enchiladas?

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!

Sour cream chicken enchilada ingredients:

• chicken breasts, cooked ( try sous vide chicken breasts in this recipe)
• cream of chicken soup
• diced chilis, canned
• cream cheese
• Monterey jack cheese, shredded
• sour cream
• onions
• olive oil
• flour tortillas
• cilantro (garnish)

How to make this recipe:

1. Preheat the oven to 350.
2. Spray a 9 x 13 pan with non stick cooking spray.
3. Shred the chicken breasts or cut them into bite sized pieces.
4. Over medium heat, sauté the onions in the olive oil until the onions are still crisp but have taken on a bit of color.
5. 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. 
6. In a medium sauce pan, over medium high heat, whisks together the cream of chicken soup, cream cheese and 1 cup cheddar jack cheese to a simmer. Be sure the cream cheese has fully melted. 
7. Add the shredded chicken and half the enchilada sauce to the sautéed onions and green chilis. Stir to combine. 
8. Portion out approximately 1/2 cup of enchilada filling onto each flour tortilla.
9. Roll each tortilla, ensuring the filling is distributed the length of the tortilla.
10. Place seam side down into the prepared baking dish. 
11. Pour the remaining sour cream sauce over the rolled up filled tortillas.
12. Top with the remaining shredded cheese.
13. 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.
14. Garnish with chopped cilantro, if desired.
15. Serve immediately.

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Sour Cream Chicken Enchiladas Recipe

Sarah Mock

This is my favorite sour cream chicken enchiladas recipe! My family loves Mexican food and I love how easy this chicken enchilada casserole is to make.

4.82 from 11 votes

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 30 mins

Additional Time 10 mins

Total Time 1 hr 5 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Poultry Recipes

Cuisine Mexican

Servings 10 enchiladas

Calories 823 kcal

Ingredients

  

1x2x3x

• 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
• 1/4 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, 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 1/2 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

How far ahead can this casserole be made?

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. 

How do you store the leftovers?

If you have leftovers, and we do from time to time, portion them out into individual closed containers and store in the refrigerator. They should be good for up to 3 days.

What is the best way to reheat the enchiladas?

If I am home, I will warm the enchiladas in the oven. I place the enchiladas on a oven safe dish and put 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.

Can anything else be added to this recipe to give it another layer of flavor?

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.

Nutrition

Serving: 1gCalories: 823kcalCarbohydrates: 106gProtein: 35gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 12gCholesterol: 92mgSodium: 772mgFiber: 4gSugar: 3g

Tried this recipe?Let us know how it was!

published June 2019