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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.
Featured with this recipe
- Ingredients in Sour Cream Chicken Enchiladas
- Topping Suggestions
- Assembling the Enchiladas
- Spice it Up
- Best Way to Prep Shredded Chicken
- Keep Chicken From Getting Dry
- Questions about Sour Cream Chicken Enchiladas
- More Enchilada Recipes
- How To Make Sour Cream Chicken Enchiladas
- 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.
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
- First, cook and shred your chicken (see below for the best ways to prep chicken).
- Next, stir together shredded chicken, cheese, enchilada sauce, cream of chicken soup, sour cream and salsa.
- Fill the flour tortillas with the chicken mixture, leaving about a cup of the filling to spread on top.
- Fold the ends of the tortillas and place seam side down in a casserole dish or some disposable pans.
- Pour the rest of the filling on top of the enchiladas, cover with aluminum foil and bake.
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.
Questions about Sour Cream Chicken Enchiladas
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.
Avoid soggy enchiladas by frying each tortilla over medium heat in hot oil. Let them dry on a paper towel, then add your filling.
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
Sour Cream Chicken Enchiladas
Video
Equipment
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.
- Spread 2/3 cup of green enchilada sauce evenly on the bottom of the dish.
- In a large bowl, combine the shredded chicken, 1 cup of cheese, remaining enchilada sauce, condensed cream of chicken soup, sour cream, and salsa.
- Fill the 8 tortillas with the chicken filling, leaving about 1 cup of the filling to spread on top.
- Fold the ends of the tortilla in and roll up the enchilada.
- Place the enchiladas in the 9×13 pan (I usually have a row of 6 going lengthwise with 2 additional enchiladas on the side).
- Spread the remaining 1 cup filling on top of the enchiladas.
- Bake for 25 minutes. Remove enchiladas from the oven and sprinkle the top with remaining 1 cup of cheese.
- Bake for an additional 5-10 minutes or until cheese is melted.
- Serve enchiladas with your favorite toppings.
Notes
- First, cook and shred your chicken (see below for the best ways to prep chicken).
- Next, stir together shredded chicken, cheese, enchilada sauce, cream of chicken soup, sour cream and salsa.
- Fill the flour tortillas with the chicken mixture, leaving about a cup of the filling to spread on top.
- Fold the ends of the tortillas and place seam side down in a casserole dish or some disposable pans.
- Pour the rest of the filling on top of the enchiladas, cover with aluminum foil and bake.
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
We loved this recipe! Super easy to make and so creamy and delicious. Made for great leftovers too!
These are so good! I’m making them again when the in-laws come over next week.
Made these for dinner tonight and they were a hit. Thanks for the recipe!
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!
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 !
It really doesn’t matter. We usually use Herdez but you can really use whatever 🙂 Hope this helps!
What size tortillas does this call for?
Soft taco size is typically what we use
Made this last night. VERY good!!! My 2 year old son even had seconds!
Yum – thank you