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–+ servings
Easy Sour Cream Chicken Enchiladas (Family-Friendly!)
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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.
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glass pan of Sour Cream Chicken Enchiladas with a serving spoon to the right side
Prep Time25 minutes
Cook Time30 minutes
other time10 minutes
Prep Time1 hour 5 minutes
servings10 enchiladas

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

  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, sour cream, 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 ½ 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.

Nutrition

Serving: 1 | Calories: 823kcal | Carbohydrates: 106g | Protein: 35g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 772mg | Fiber: 4g | Sugar: 3g

Notes

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 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.
CoursePoultry Recipes
CuisineMexican
KeywordSour Cream Chicken Enchiladas
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