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 mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Chicken Enchiladas, Enchiladas
Servings: 8
Calories: 401kcal
Author: Echo Blickenstaff
- 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
Preheat oven to 375 degrees. Spray a 9x13 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 9x13 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.
Nutrition does not include topping suggestions.
How to assemble 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.
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