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Plate of Sour Cream Chicken Enchiladas with a side of rice.
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5 from 10 votes

Sour Cream Chicken Enchiladas

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 Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Chicken Enchiladas, Enchiladas
Servings: 8
Calories: 401kcal
Author: Echo Blickenstaff

Equipment

  • 9x13 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 9x13 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 9x13 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.

Video

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

Calories: 401kcal | Carbohydrates: 25g | Protein: 35g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 106mg | Sodium: 1448mg | Potassium: 576mg | Fiber: 2g | Sugar: 6g | Vitamin A: 836IU | Vitamin C: 3mg | Calcium: 206mg | Iron: 2mg