Easy Sour Cream Chicken Enchiladas

These Easy Sour Cream Chicken Enchiladas are a delicious and quick take on traditional chicken enchiladas. Filled with tender chicken, a creamy sour cream sauce, and topped with melted cheese, these enchiladas are a comforting and satisfying meal for any occasion. They’re perfect for a weeknight dinner, a family gathering, or a casual get-together. The creamy sauce adds an extra layer of richness that makes these enchiladas irresistible.

Why You’ll Love This Recipe

This recipe is both easy and flavorful. The creamy sour cream sauce combines perfectly with the tender chicken and cheese, creating a dish that’s bursting with flavor in every bite. It’s a great way to enjoy enchiladas without needing a long prep time or complicated ingredients. Plus, the recipe is adaptable—use rotisserie chicken for even quicker preparation or add your favorite toppings to make it your own. With minimal effort and maximum taste, this dish is sure to become a family favorite.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 10 flour tortillas (small or medium size)
• 1 can (10 oz) cream of chicken soup
• 1 cup sour cream
• 1 can (4 oz) diced green chilies (optional)
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 cups shredded cheddar cheese (or Mexican cheese blend)
• 1/2 cup green onions, chopped (optional for garnish)
• 1 tbsp fresh cilantro (optional for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Make the sauce: In a medium bowl, combine the cream of chicken soup, sour cream, green chilies (if using), cumin, garlic powder, and onion powder. Stir until everything is well mixed.
3. Fill the tortillas: Warm the tortillas slightly to make them more pliable (you can do this in the microwave for about 20 seconds). Then, spread a spoonful of the creamy sauce in the center of each tortilla, followed by a portion of the shredded chicken.
4. Roll the enchiladas: Roll each tortilla tightly around the chicken and sauce, then place them seam-side down in the prepared baking dish.
5. Top with sauce and cheese: Once all the enchiladas are rolled and in the dish, pour the remaining sauce over the top, and sprinkle with the shredded cheddar cheese.
6. Bake: Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are golden brown.
7. Garnish and serve: Garnish with chopped green onions and fresh cilantro, if desired. Serve hot.

Servings and Timing

• Servings: 4-6
• Prep time: 15 minutes
• Cook time: 20-25 minutes
• Total time: 35-40 minutes

Variations

• Add vegetables: You can add sautéed bell peppers, onions, or corn to the filling for more flavor and texture.
• Use a different protein: Swap out the chicken for ground beef, turkey, or even shredded pork for a different take on this dish.
• Make it spicier: Add jalapeños or more diced green chilies to the sauce for some extra heat.
• Gluten-free option: Use gluten-free tortillas to make this recipe gluten-free.
• Cheese variations: Try using a different cheese like Monterey Jack, pepper jack, or a mix of cheeses for a unique flavor profile.

Storage/Reheating

• Storage: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, place the enchiladas in the oven at 350°F (175°C) for 10-15 minutes until heated through, or microwave individual servings for 1-2 minutes.

FAQs

1. Can I use corn tortillas instead of flour?

Yes, you can use corn tortillas, but they might break more easily than flour tortillas. If using corn tortillas, heat them lightly before rolling to prevent them from cracking.

2. Can I make these enchiladas ahead of time?

Yes, you can prepare the enchiladas, cover them, and refrigerate them for up to 24 hours before baking. Just bake them when you’re ready to serve.

3. Can I use a store-bought rotisserie chicken?

Yes, rotisserie chicken is perfect for this recipe and makes the process much quicker. Simply shred the chicken and use it in the enchiladas.

4. Can I make the sauce spicier?

Yes, you can add more diced green chilies, jalapeños, or hot sauce to the sauce for added heat.

5. Can I freeze the leftovers?

Yes, you can freeze the leftover enchiladas. Wrap them tightly in plastic wrap or foil and store in an airtight container for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for 30-40 minutes.

6. Can I use low-fat sour cream or cream of chicken soup?

Yes, you can use lower-fat versions of sour cream and cream of chicken soup without sacrificing too much flavor.

7. Can I add beans or rice to the filling?

Yes, you can add cooked black beans, pinto beans, or rice to the chicken mixture to make the enchiladas heartier.

8. Can I make these enchiladas in advance and bake them later?

Yes, you can assemble the enchiladas up to a day ahead, cover, and refrigerate them. Then, bake them when you’re ready to eat.

9. How do I prevent the enchiladas from getting soggy?

Make sure to avoid over-saturating the tortillas with the sauce. A light coating on the bottom and top is usually enough to keep the enchiladas flavorful without becoming soggy.

10. What sides go well with Sour Cream Chicken Enchiladas?

These enchiladas pair well with Mexican rice, refried beans, a fresh salad, or some tortilla chips and salsa.

Conclusion

These Easy Sour Cream Chicken Enchiladas are the perfect combination of creamy, cheesy, and savory flavors wrapped up in a soft tortilla. With minimal prep time and simple ingredients, you can make a satisfying meal that everyone will love. Whether you’re cooking for your family or hosting a casual get-together, this recipe is sure to become a new favorite in your household.

Easy Sour Cream Chicken Enchiladas

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 4-6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

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Description

These Easy Sour Cream Chicken Enchiladas are a delicious and comforting take on traditional chicken enchiladas. With a creamy sour cream sauce, tender shredded chicken, and melted cheese, these enchiladas are perfect for a quick weeknight dinner or a family gathering. The creamy sauce and cheesy topping make each bite irresistible, and with minimal prep time, this dish is a guaranteed crowd-pleaser.

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Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 10 flour tortillas (small or medium size)
• 1 can (10 oz) cream of chicken soup
• 1 cup sour cream
• 1 can (4 oz) diced green chilies (optional)
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 cups shredded cheddar cheese (or Mexican cheese blend)
• 1/2 cup green onions, chopped (optional for garnish)
• 1 tbsp fresh cilantro (optional for garnish)

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Make the sauce: In a medium bowl, combine cream of chicken soup, sour cream, green chilies (if using), cumin, garlic powder, and onion powder. Stir until well mixed.
3. Fill the tortillas: Warm tortillas slightly (in the microwave for 20 seconds) to make them more pliable. Spread a spoonful of the creamy sauce in the center of each tortilla, then add a portion of the shredded chicken.
4. Roll the enchiladas: Roll each tortilla tightly around the chicken and sauce, and place them seam-side down in the prepared baking dish.
5. Top with sauce and cheese: Pour the remaining sauce over the rolled enchiladas, and sprinkle with shredded cheddar cheese.
6. Bake: Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and the edges of the tortillas are golden brown.
7. Garnish and serve: Garnish with chopped green onions and fresh cilantro, if desired. Serve hot.

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Notes

Add vegetables: Sautéed bell peppers, onions, or corn can be added to the filling for extra flavor and texture.
Use a different protein: Ground beef, turkey, or shredded pork make great alternatives to chicken.
Make it spicier: Add more diced green chilies, jalapeños, or hot sauce for a spicy kick.
Gluten-free option: Use gluten-free tortillas for a gluten-free version of this dish.
Cheese variations: Try using Monterey Jack, pepper jack, or a different cheese blend for a unique flavor.