Sour Cream Chicken Enchiladas

creamy chicken enchiladas in a pan made with sour cream

4.75 from 12 votes

Sour cream chicken enchiladas are so delicious your family will want this every week. An easy and creamy chicken enchilada recipe!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Mexican

Keyword: chicken enchilada recipe, chicken enchiladas, easy chicken enchiladas, sour cream chicken enchiladas

Servings: servings

Calories: 352kcal

Author: Nikki Gladd

Ingredients

3 cups shredded cooked chicken , from a rotisserie is fine
1 cup salsa , choose your favorite
4 oz. can diced green chiles
1 cup shredded Monterey Jack cheese *
1 cup shredded cheddar cheese *
10 ct. 10-inch flour tortillas
10 oz. can cream of chicken soup
1 ½ cups sour cream
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt , more or less to taste
¼ teaspoon black pepper , more or less to taste

Instructions

Preheat oven to 350°F.
In a large bowl, combine the chicken, salsa, green chiles and half of the cheese. Divide chicken mixture evenly in tortillas, roll and place seam side down in lightly greased 9x13-inch pan.
In medium bowl, mix chicken soup, sour cream and spices. Pour over tortillas. Sprinkle with remaining cheese.
Bake 30-35 minutes, until bubbly and cheese is golden.

Notes

*I prefer to use freshly shredded cheese from a block as it melts better, but you can use pre-shredded.
Seasoning measurements can vary, to taste.
In a pinch, use rotisserie chicken from the grocery store.
If you have time to prep, try using my favorite slow cooker chicken taco meat recipe.
Nutrition information is an estimate only, based on 10servings and 1 serving = 1 enchilada.

Storage and Make-ahead:

Store: Store leftover chicken enchiladas in a covered dish in the refrigerator for up to 5 days.

Freeze: This dish is freezer-friendly. To freeze, assemble and cover tightly with plastic wrap, and then a layer of foil. Place in the freezer before baking. Thaw overnight in the fridge. Remove foil and plastic wrap, then place dish in the oven while preheating. Once oven is preheated, bake as directed in the recipe.

Reheat: Reheat refrigerated leftovers in the oven or the microwave until heated through.

Make-ahead: These chicken enchiladas can be assembled the day before and store in the fridge. When ready to bake, place in the oven while it is preheating then bake as directed in the recipe.

Nutrition