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 crockpot chicken enchilada casserole have been recent favorites for my family.
Ingredients needed:
With just a handful of simple ingredients, my family recipe for sour cream chicken enchiladas come together in no time. Whether you're using leftover chicken or grabbing a rotisserie bird from the store, this recipe is all about ease and flavor!
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Instructions:
Follow my easy steps to create a dish that's as simple to assemble as it is to delicious to eat. From sautéing the filling to baking until bubbly, every step is simple and laid out for you!
Preheat the oven to 350°F (175°C)
Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
Shred Chicken
Shred the cooked chicken using two forks, a stand mixer with a paddle attachment, or by cutting it into bite-sized pieces
Saute
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onions and sauté until softened and lightly golden, about 5 minutes.
Add Chilies
Stir in the undrained green chilies and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Make the Sauce
- In a medium saucepan, combine the cream of chicken soup, sour cream, cream cheese, and cheddar jack cheese.
- Cook over medium heat, whisking frequently, until the cream cheese is fully melted and the sauce is smooth.
Add the Chicken
In a large bowl, mix the shredded chicken, sautéed onion and green chili mixture, and half of the sour cream sauce.
Tortilla Rolling Tip
To prevent tortillas from cracking, warm them in the microwave for 10-15 seconds before rolling.
Fill the Tortillas
- Spoon about ½ cup of the filling onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
Add Sauce
Pour the remaining sauce over the enchiladas and sprinkle with Monterey jack cheese.
Bake
Bake for 30 minutes, or until bubbly. For a golden-brown top, bake an additional 10 minutes.
Serve
Garnish with chopped cilantro, if desired, and serve immediately.
Serving suggestions:
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!
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
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.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
Reheating Instructions
- Oven: Place enchiladas in an oven-safe dish, then preheat the oven to 350°F. By the time the oven is ready, the enchiladas will be warm.
- Microwave: Reheat in 30-second intervals until heated through.
FAQ's 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.
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.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Debbie says
I was unable to print the Sour Cream Chicken Casserole as I was returned to the recipe page rather than the print page.
Sarah Mock says
Thanks for letting me know Debbie. I will reach out to my IT person and see if they can find a fix to this. I appreciate you.
Sarah
Erica says
Um, the sour cream? I’m assuming it goes with the cream cheese and cream of chicken?