I love these Chicken Sour Cream Enchiladas that always hit the spot. With tender chicken, tangy sour cream and a zing of green chilies, it offers a comforting twist on classic enchiladas. Perfect for quick weeknight dinners, this dish bursts with flavor and feels like a warm hug from home.
I’m excited to share my Easy Chicken Sour Cream Enchiladas recipe that my family absolutely craves every week. This recipe is simple but packs a punch nutritionally thanks to protein-rich chicken and fresh spices.
I use 2 cups of shredded cooked chicken – a rotisserie chicken works perfect for this dish – and mix it with other key ingredients like 1 cup sour cream, a can of cream of chicken soup, and a can of enchilada sauce that gives a real rich flavor. Adding 10 to 12 corn tortillas creates a firm base while 1 cup shredded cheddar or Mexican blend cheese lends a gooey texture.
I also throw in a small finely chopped onion, diced green chilies, minced garlic and a teaspoon of ground cumin to intensify the flavor. Salt and pepper round it off perfectly and I sometimes garnish with fresh cilantro.
This dish is an easy chicken enchilada recipe that is both a nutritious and authentic option when you want a hearty Mexican meal.
Why I Like this Recipe
I really like this recipe because first off, it’s so simple to make and even if I’m in a rush I can throw it together without any fuss. I love how the creamy blend of sour cream and chicken soup mixes with the spicy green chilies and cumin – it gives the dish a flavor that really stands out. I also enjoy the fact that I can use up leftover rotisserie chicken without feeling wasteful, plus it makes the meal extra hearty. And finally, every time I make it my family can’t get enough; they always ask for the recipe again which makes me feel pretty proud.
Ingredients
- Shredded chicken gives lean protein and hearty flavor; it makes every bite really satisfying.
- Corn tortillas supply fiber and carbohydrates, adding a traditional and delicious texture to the dish.
- Sour cream provides a tangy, smooth contrast that helps balance the spiciness perfectly.
- Enchilada sauce brings a rich, zesty burst of flavor that makes the meal pop.
- Diced green chilies offer a smoky heat and subtle crunch for an authentic kick.
- Onion adds natural sweetness and crisp bits which elevate each mouthful of flavor.
- Ground cumin infuses a warm earthy aroma tying all these flavors together nicely.
- Fresh cilantro sprinkles a burst of freshness that livens up the final dish.
Ingredient Quantities
- 2 cups shredded cooked chicken (about 1 rotisserie chicken works great)
- 10 to 12 corn tortillas
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar or a Mexican blend cheese
- 1 small onion, finely chopped
- 1 can (4 oz) diced green chilies
- 1 clove garlic, minced
- 1 tsp ground cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional for garnish)
How to Make this
1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
2. In a skillet, heat a drizzle of oil over medium heat and sauté the chopped onion, minced garlic, and diced green chilies with 1 tsp ground cumin, salt and pepper until the onions turn soft.
3. In a large bowl, mix together 1 cup sour cream and 1 can cream of chicken soup until smooth.
4. Stir in the shredded cooked chicken and the cooked onion mixture into the sour cream mixture.
5. Warm the corn tortillas in the microwave for about 30 seconds to make them easier to roll.
6. Spoon a generous amount of the chicken mixture and a little bit of the shredded cheddar (or Mexican blend) cheese into the center of each tortilla.
7. Roll up the tortillas and place them seam side down in the greased baking dish.
8. Pour the can of enchilada sauce evenly over the rolled tortillas.
9. Sprinkle the remaining cheese over the top.
10. Bake in the oven for 20 to 25 minutes until the enchiladas are bubbling and the cheese is melted. Garnish with freshly chopped cilantro if you like before serving.
Equipment Needed
1. Oven (preheat to 350°F) and a 9×13 inch baking dish
2. Skillet for sautéing the vegetables
3. Cutting board and sharp knife for chopping the onion and mincing garlic
4. Mixing bowl for combining the sour cream and chicken soup
5. Measuring cups and spoons to accurately add sour cream, cumin, salt and pepper
6. Microwave for warming the tortillas
7. Spatula or large spoon for stirring and mixing the ingredients
FAQ
Easy Chicken Sour Cream Enchiladas Your Family Will Love Recipe Substitutions and Variations
- Instead of sour cream, you can use full-fat Greek yogurt which adds a similar tangy flavor.
- If you dont have cream of chicken soup, try making a quick white sauce with milk, butter and flour, or even use cream of mushroom soup for a different twist.
- For enchilada sauce, a good substitute is red salsa mixed with a pinch of cumin and garlic, giving you a fresh homemade version.
- You can swap out cheddar or Mexican blend cheese for Monterey Jack cheese or even a mix like Colby Jack and mozzarella.
- If diced green chilies arent available, finely chop a fresh poblano pepper or even a de-seeded jalapeno to bring in some heat.
Pro Tips
1. You might wanna warm up your tortillas in a damp paper towel before rolling them. It helps keep them soft, so they dont crack or break when youre adding the filling.
2. If you have some extra time, try sautéing the onions and garlic a little bit longer until they get a nice brown color. This little extra step gives a deeper flavor to the dish.
3. For a juicier result, let the chicken mixture sit for about five minutes after mixing. This allows the flavors to get to know each other before you fill the tortillas.
4. When pouring the enchilada sauce over the rolled tortillas, do it slowly and evenly. It makes sure every bite is covered with that tasty sauce instead of having some dry spots.
Easy Chicken Sour Cream Enchiladas Your Family Will Love Recipe
My favorite Easy Chicken Sour Cream Enchiladas Your Family Will Love Recipe
Equipment Needed:
1. Oven (preheat to 350°F) and a 9×13 inch baking dish
2. Skillet for sautéing the vegetables
3. Cutting board and sharp knife for chopping the onion and mincing garlic
4. Mixing bowl for combining the sour cream and chicken soup
5. Measuring cups and spoons to accurately add sour cream, cumin, salt and pepper
6. Microwave for warming the tortillas
7. Spatula or large spoon for stirring and mixing the ingredients
Ingredients:
- 2 cups shredded cooked chicken (about 1 rotisserie chicken works great)
- 10 to 12 corn tortillas
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar or a Mexican blend cheese
- 1 small onion, finely chopped
- 1 can (4 oz) diced green chilies
- 1 clove garlic, minced
- 1 tsp ground cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional for garnish)
Instructions:
1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
2. In a skillet, heat a drizzle of oil over medium heat and sauté the chopped onion, minced garlic, and diced green chilies with 1 tsp ground cumin, salt and pepper until the onions turn soft.
3. In a large bowl, mix together 1 cup sour cream and 1 can cream of chicken soup until smooth.
4. Stir in the shredded cooked chicken and the cooked onion mixture into the sour cream mixture.
5. Warm the corn tortillas in the microwave for about 30 seconds to make them easier to roll.
6. Spoon a generous amount of the chicken mixture and a little bit of the shredded cheddar (or Mexican blend) cheese into the center of each tortilla.
7. Roll up the tortillas and place them seam side down in the greased baking dish.
8. Pour the can of enchilada sauce evenly over the rolled tortillas.
9. Sprinkle the remaining cheese over the top.
10. Bake in the oven for 20 to 25 minutes until the enchiladas are bubbling and the cheese is melted. Garnish with freshly chopped cilantro if you like before serving.
