Sour Cream Chicken Enchiladas

5 from 10 votes
11 Comments

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These Sour Cream Chicken Enchiladas are a dinner staple at our house. Easy to serve on a busy weeknight, but fancy enough to wow your guests at a family gathering.

Plate of Sour Cream Chicken Enchiladas with a side of rice.
Featured with this recipe
  1. Ingredients in Sour Cream Chicken Enchiladas
  2. Topping Suggestions
  3. Assembling the Enchiladas
  4. Spice it Up
  5. Best Way to Prep Shredded Chicken
  6. Keep Chicken From Getting Dry
  7. Frequently Asked Questions about Sour Cream Chicken Enchiladas
  8. More Enchilada Recipes
  9. How To Make Sour Cream Chicken Enchiladas
  10. Sour Cream Chicken Enchiladas Recipe

This Sour Cream Chicken Enchiladas recipe is one of my favorite secret weapons. This dish is so easy to make yet it has such a gorgeous presentation, you could serve this to guests any day of the week. Tender chicken, an amazing sour cream sauce, all wrapped in flour or corn tortillas, this dinner is always a winner. I serve these Sour Cream Chicken Enchiladas with our Mexican Rice, our Restaurant Style Refried Beans, and our Best Guacamole Ever. Everyone LOVES this meal! It tastes better than eating out and much less expensive.

Ingredients in Sour Cream Chicken Enchiladas

This is really one of the easiest enchilada recipes you’ll ever try. Made with simple ingredients like chicken and a creamy white sauce, this comes together in no time! Here’s what you need:

  • Flour tortillas – you can use corn tortillas if you like, but the flour tortillas hold the mixture together nicely.
  • Chicken breasts – cooked and shredded (see recipe description for cooking methods). A pre-cooked rotisserie chicken is ideal to use if you’re short on time.
  • Shredded cheese – Monterey Jack cheese is a great option, but you can use Colby Jack, Pepper jack cheese, or Fiesta blend cheddar cheese.
  • Green enchilada sauce – one 10 ounce can
  • Condensed cream of chicken soup – one can OR use our delicious homemade version.
  • Sour cream – the star of the sour cream sauce! You can also substitute Greek yogurt for the sour cream ifyou like.
  • Salsa – use salsa verde, or any brand of your favorite salsa.
Ingredients to make Sour Cream Chicken Enchiladas including shredded chicken, green enchilada sauce, jack cheese, cream of chicken soup, sour cream, salsa, avocado, tomatoes and lettuce.


Topping Suggestions

Top these gorgeous sour cream chicken enchiladas with all sorts of garnish and delicious ingredients.

  • Green chilies
  • Black beans
  • Shredded lettuce
  • Diced tomatoes
  • Diced onions
  • Fresh cilantro
  • Sliced olives
  • Guacamole
  • Sour cream
  • Garlic powder
  • Diced Green Pepper

Assembling the Enchiladas

  1. First, cook and shred your chicken (see below for the best ways to prep chicken).
  2. Next, stir together shredded chicken, cheese, enchilada sauce, cream of chicken soup, sour cream and salsa.
  3. Fill the flour tortillas with the chicken mixture, leaving about a cup of the filling to spread on top.
  4. Fold the ends of the tortillas and place seam side down in a casserole dish or some disposable pans.
  5. Pour the rest of the filling on top of the enchiladas, cover with aluminum foil and bake.
Baking dish of rolled tortillas for Sour Cream Chicken Enchiladas.

Spice it Up

If you want to bring up the heat to the flavor of these enchiladas, add a tablespoon of chili powder, extra green chiles, onion powder, cumin, garlic powder or cayenne pepper.

Best Way to Prep Shredded Chicken

My favorite method for preparing shredded chicken is in the slow cooker. Place the chicken breasts in the slow cooker, cover with water and some salt and whatever seasonings you like (if I’m preparing chicken for enchiladas or tacos I like to add some hot sauce or salsa). Slow cook on high for 3 – 3 ½ hours or on low for 6 – 7 hours. The chicken comes out tender every time and is easy to shred with two forks.

If you are short on time, the chicken can also be cooked on the stove top. Place chicken breasts in a saucepan, cover with water and a dash of salt, bring to a boil and then cover and simmer for 12-15 minutes or until chicken is no longer pink in the middle. Either method for cooking the chicken works great in this recipe. Make sure you save the chicken broth to make our Condensed Cream of Chicken Soup to use for the sauce in this recipe. This recipe makes 8 enchiladas.

Keep Chicken From Getting Dry

When cooking chicken breasts, one of the big concerns is cooking it through without drying it out. Because chicken has very little connective tissue, which means chick breasts can be cooked quickly. No need to cook slow for long periods of time to break down the connective tissue found in other meats. There is also very little fat in chicken breasts. That may be good for healthy eating, but it can be challenging because it means the meat dries out easily if cooked too long. The key is to keep the cooking time from running long. As mentioned above, stovetop cooking will only take around 15 minutes. In the crockpot, keep it on low if you’re going to be away from the kitchen for several hours.

Spatula lifting Sour Cream Chicken Enchiladas.

Frequently Asked Questions about Sour Cream Chicken Enchiladas

What is white enchilada sauce made from?

For these enchiladas we keep it simple with condensed soup and sour cream, but you can make a more traditional white sauce with butter, flour and broth to create a roux, then add sour cream and spices.

How do you make enchiladas not soggy on the bottom?

Avoid soggy enchiladas by frying each tortilla over medium heat in hot oil. Let them dry on a paper towel, then add your filling.

Should you bake enchiladas covered or uncovered?

Bake uncovered for the first few minutes until the tortillas are slightly browned, then cover with aluminum foil and finish baking.

READ MORE:75+ Best Mexican Recipes

More Enchilada Recipes

How To Make Sour Cream Chicken Enchiladas

Plate of Sour Cream Chicken Enchiladas with a side of rice.

Sour Cream Chicken Enchiladas

5 from 10 votes
These delicious Sour Cream Chicken Enchiladas are a staple at our house. We have them for dinner at least once a month. It is also one of my favorite go-to recipes when company is coming over.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Mexican/Spanish
Servings 8

Video

Equipment

  • 9×13 inch pan

Ingredients

  • 8 flour tortillas
  • 4 chicken breasts cooked and shredded (see recipe description for cooking methods)
  • 2 cups shredded cheese divided (Monterey Jack, Colby Jack, or Fiesta blend)
  • 15 ounces green enchilada sauce (1 can)
  • 14 ounces condensed cream of chicken soup 1 can, or our homemade version
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • Topping suggestions: Shredded lettuce, diced tomatoes, diced onions, sliced olives, guacamole, sour cream, salsa

Instructions

  • Preheat oven to 375 degrees. Spray a 9×13 baking dish with non-stick cooking spray.
    Baking dish greased with cooking spray for Sour Cream Chicken Enchiladas.
  • Spread 2/3 cup of green enchilada sauce evenly on the bottom of the dish.
    Baking dish with green enchilada sauce for Sour Cream Chicken Enchiladas.
  • In a large bowl, combine the shredded chicken, 1 cup of cheese, remaining enchilada sauce, condensed cream of chicken soup, sour cream, and salsa.
    Bowl of shredded chicken filling for Sour Cream Chicken Enchiladas.
  • Fill the 8 tortillas with the chicken filling, leaving about 1 cup of the filling to spread on top.
    Flour tortilla with Sour Cream Chicken Enchilada filling in the center.
  • Fold the ends of the tortilla in and roll up the enchilada.
    Folding in the sides of the tortilla for Sour Cream Chicken Enchiladas.
  • Place the enchiladas in the 9×13 pan (I usually have a row of 6 going lengthwise with 2 additional enchiladas on the side).
    Baking dish of rolled tortillas for Sour Cream Chicken Enchiladas.
  • Spread the remaining 1 cup filling on top of the enchiladas.
    Baking dish topped with chicken filling for Sour Cream Chicken Enchiladas.
  • Bake for 25 minutes. Remove enchiladas from the oven and sprinkle the top with remaining 1 cup of cheese.
    Cheese on top of baked Sour Cream Chicken Enchiladas.
  • Bake for an additional 5-10 minutes or until cheese is melted.
    Melted cheese on Sour Cream Chicken Enchiladas.
  • Serve enchiladas with your favorite toppings.
    Plate of Sour Cream Chicken Enchiladas topped with sour cream, olives, lettuce and tomatoes. Guacamole and chips on the side.

Notes

Nutrition does not include topping suggestions.
How to assemble the enchiladas:
  1. First, cook and shred your chicken (see below for the best ways to prep chicken).
  2. Next, stir together shredded chicken, cheese, enchilada sauce, cream of chicken soup, sour cream and salsa.
  3. Fill the flour tortillas with the chicken mixture, leaving about a cup of the filling to spread on top.
  4. Fold the ends of the tortillas and place seam side down in a casserole dish or some disposable pans.
  5. Pour the rest of the filling on top of the enchiladas, cover with aluminum foil and bake.

Nutrition Information

Calories: 401kcalCarbohydrates: 25gProtein: 35gFat: 17gSaturated Fat: 7gCholesterol: 106mgSodium: 1448mgPotassium: 576mgFiber: 2gSugar: 6gVitamin A: 836IUVitamin C: 3mgCalcium: 206mgIron: 2mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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Comments

  1. 5 stars
    We absolutely love this recipe! The flavors are wonderful and it cooks up great. To make it lower carb, we substitute zucchini sheets or strips for the tortillas. Highly recommend!

  2. Which brand of green enchilada sauce do you use/prefer? My family loves chicken enchiladas but I have never tried the addition of cream of chicken soup before. Can’t wait to try this !