These Sour Cream Enchiladas Will Shake Up Your Weekly Meal Plan

Sour Cream Chicken Enchiladas are the perfect weeknight dinner that will gather your family around the table. It's packed with flavor and the perfect dish for your family!

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A baking dish filled with enchiladas topped with melted cheese, green sauce, sliced jalapeños, chopped red onion, and cilantro.

Growing up, family dinners were a big deal at our house, especially as a younger child. Even if we went out to dinner, we would sit there for hours chatting about everything under the sun.

My mom was usually the one cooking dinner, and I remember that she poured a lot of time into making special family meals that usually catered to multiple preferences. Sour cream enchiladas were (and still are) one of my favorite Mexican meals she made.

Some nights I just want dinner to be easy but still delicious. Nothing complicated, just something I know will turn out well and everyone will actually want to eat.

Sour Cream Chicken Enchiladas

This enchilada recipe is what I reach for when I want a dinner idea that feels effortless. It is straightforward, it comes together without a lot of steps, and it always turns out the way my family expects it to.

Sour cream chicken enchiladas are easy to prep ahead and great when you're having friends over for dinner. You can slow cook the chicken the night before, or use rotisserie chicken or leftover cooked chicken if you have it.

After that, putting the meal together is quick and manageable, even on a busy night.

Two plates of enchiladas topped with green salsa, sliced jalapeños, and chopped red onion, surrounded by ingredients like cilantro, jalapeños, and a bowl of salsa.

Ingredient Notes and Substitutions

Ingredients for a chicken dish displayed: raw chicken breasts, shredded cheese, cream of chicken soup, tortillas, sour cream, and green chile sauce arranged on a white surface.

chicken: I cooked chicken breasts in a crockpot for this recipe. Feel free to shred a rotisserie chicken, oven roasted chicken, or air fryer chicken instead!
Check out our guide on how to shred chicken.
sour cream: Full fat will give you the best flavor, but low fat or light sour cream will work. If you want to reduce the calories a bit, Greek yogurt is a good substitute.
condensed cream of chicken soup
tortillas: corn is traditional, but flour tortillas are softer and easier to roll, and they work just fine.
shredded Mexican cheese is a common choice, but cheddar, Monterey jack, and pepper jack are good substitutes.
green chile salsa (salsa verde), green chile sauce, or diced green chiles

About Green Chiles

Growing up in New Mexico, green chiles are a part of life. When fall hits in New Mexico, you will know because fresh Hatch chiles are roasting everywhere!

A can of chopped green chiles is a great option if you prefer a milder flavor. But if you do love a little heat, look for the 505 Hatch green chile products, which come right from New Mexico.

How to Make Sour Cream Chicken Enchiladas

Scroll down to the recipe card for the full step by step instructions! ⬇️

Two forks shred cooked chicken breast on a white cutting board, surrounded by ingredients like jalapeños, cilantro, onions, sour cream, and sauce bowls.

A glass bowl contains salsa verde, shredded cheese, sour cream, and creamy soup mix. Sliced red onion, jalapeños, cilantro, and shredded chicken are nearby on the countertop.

Cook the chicken breasts. Then, use two forks to shred it apart into small pieces and set it aside.

Make the enchilada filling. In a large bowl, mix together the sour cream, condensed soup, cheese, and green chiles.

A glass bowl filled with creamy dip mixture surrounded by jalapeños, red onion, cilantro, shredded chicken, and a striped towel.

A glass bowl filled with shredded chicken mixed with a creamy white sauce, surrounded by tortillas, jalapeños, red onion, cilantro, and salt and pepper shakers on a countertop.

Scoop out a portion of that mixture and save it for later.

Combine the shredded chicken with the remaining sour cream mixture. Stir well so all of the chicken is coated.

A flour tortilla topped with a creamy chicken mixture sits on a white plate, surrounded by jalapeños, red onion, cilantro, and salt and pepper shakers.

A rolled tortilla is placed on a white plate, surrounded by jalapeños, sliced red onion, cilantro, and a bowl of creamy filling.

Spoon the filling down the center of each tortilla. Be sure to leave some space at the top and bottom so you can fold them up without the filling squishing out.

Roll up the chicken enchiladas and then set them in a greased baking dish, side by side.

Depending on how much filling they have, you may have to squish a couple of the enchiladas to get them to fit into the pan.

A baking dish filled with rolled tortillas covered in a creamy white sauce, with a blue spatula spreading the sauce; sliced vegetables and seasonings are nearby.

A white baking dish with six cheese-covered enchiladas topped with green salsa. Fresh cilantro, jalapeños, and a red onion are arranged nearby.

Spread the rest of the sour cream mixture over the tortillas. It doesn't have to be perfect because you'll be adding more cheese and green chiles.

Bake in a preheated oven for about 20 minutes. Because the chicken is already cooked, you're really just warming everything through and melting the cheese.

Finishing Touches

Let the sour cream enchiladas sit for a few minutes before serving so the filling can set up a bit. Garnish the top any way you like. I use diced red onion, jalapenos, and some chopped cilantro to make the dish look pretty.

A baking dish filled with cheese-covered sour cream enchiladas, topped with green salsa, sliced jalapeños, and chopped red onions.

Tips for success

Warming the tortillas first helps prevent them from cracking and makes rolling much easier.
Remember to grease your baking dish so the tortillas don't stick.
Adjust the amount of green chile depending on how mild or flavorful you want your sour cream chicken enchiladas to be.

Make Ahead Instructions

You can assemble the sour cream chicken enchiladas ahead of time and keep them covered in the fridge for up to 24 hours before baking.

When you're ready to bake, add a few extra minutes to the cook time to be sure that everything heats through.

Serving Ideas

These enchiladas pair well with simple sides that do not require much extra work.

Rice or Mexican rice
Black beans or refried black beans
A simple green salad
Chips with blender salsa, guacamole, or mango guacamole

These Mexican potatoes are another Tex-Mex side that would taste great with this meal..

I hope this recipe will be an excuse for your family to slow down and enjoy each other's company around the table.

Two plates of enchiladas topped with green sauce, sliced jalapeños, and chopped red onions. Additional garnishes and ingredients are arranged around the dishes.

Recipe FAQs

Can I freeze sour cream chicken enchiladas?

Yes, just assemble them in a freezer-safe baking dish, but do not bake them. Cover tightly, and freeze for up to 3 months. Thaw in the fridge before baking.

How long will leftovers stay good?

In a tightly covered dish, the baked enchiladas will keep for about 3 days. To reheat, microwave individual servings, or in a covered baking dish in a 350°F oven until they heat through.

Did you make this recipe?

If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.

Sour Cream Chicken Enchiladas

Prep Time: 20

Cook Time: 25

Total Time: 4 45

5 from 2 votes

Our easy Sour Cream Chicken Enchiladas recipe will help you make a family-friendly dinner with fantastic south of the border flavors.

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Author: Madison | A Joyfully Mad Kitchen

Ingredients

▢ 2 boneless skinless chicken breasts
▢ 1 cup sour cream
▢ 10.5 ounces canned cream of chicken soup
▢ 1 ½ cups shredded Mexican cheese divided
▢ 1 ½ cups green chile sauce or diced green chiles; add more for spicier enchiladas
▢ 10 small flour tortillas

Instructions

Line or spray a crockpot then add the two chicken breasts. Cover chicken breasts with water. Cook chicken for at least 4 hours on Low setting.
When chicken is cooked, use two forks to shred it, then set it aside. Preheat oven to 350°F. and grease a 9x13-inch baking dish. Set aside.
In a large mixing bowl, stir together sour cream, cream of chicken soup, ½ cup cheese and ½ cup green chile sauce.
Add shredded chicken and stir well to combine.
Spray both sides of the tortillas with cooking spray and microwave them on High power for 15-20 seconds. This keeps them soft while baking.
Spoon chicken mixture down the center of each tortilla (you'll want your mixture to be about two inches wide, and leave a little space at the top and bottom of each tortilla). One at a time, roll each enchilada like a burrito and place into the baking dish.
Top enchiladas with remaining cheese and green chiles.
Bake in preheated oven for approximately 25 minutes, or until cheese is melted.

Notes

To save time and make the dinner process easier, make your chicken ahead and keep it in an airtight container in the fridge until you're ready to build the enchiladas.

Don't want to slow cook the chicken? Feel free to shred a rotisserie chicken, oven roasted chicken, or air fryer chicken instead!