Sour Cream Chicken Enchiladas
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!
Growing up, our family dinners were a big deal. Especially as a younger child, I can't recall many nights when we went out to dinner or ate in front of the television.
My mom was almost always the one who cooked dinner every night and I remember how frequently she poured a lot of time into serving our family dinner.
But one meal I loved is these Sour Cream Chicken Enchiladas.
May 2022 Update: These chicken enchiladas are still one of our favorites! I updated this post with some new tips and tricks for making this recipe. Let me know in the comments what you think!
Sour Cream Chicken Enchiladas recipe
Sour Cream Chicken Enchiladas are made with flour tortillas (instead of traditionally used corn tortillas) and are stuffed with shredded chicken mixed with cream of chicken soup, sour cream, and cheese.
The whole dish is topped with cheese and spicy green chile sauce! You could also use this Homemade Enchilada Sauce.
With the help of a slow cooker, this recipe is so incredibly easy. I like to make this Salsa Verde Chicken to go inside mine, but you can use any shredded chicken.
You can even shred up a rotisserie chicken if that saves you on time! I've also used leftover Grilled Chicken Fajitas before. (Sometimes I make extra!)
Ingredients
Here's what you will need to pick up at the store for this easy recipe:
- chicken breasts
- sour cream
- cream of chicken soup
- shredded Mexican cheese (cheddar or Monterey jack work too!)
- green chile sauce or diced green chile (add more for spicier enchiladas)
- small tortillas (corn is traditional, but flour works well too)
How to make Sour Cream Chicken Enchiladas
Here's how to make these easy enchiladas:
- 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. Shred the chicken.
- Preheat oven to 350°F and prepare a 9x13-inch pan with cooking spray.
- Mix together sour cream, cream of chicken soup, ½ cup cheese and ½ cup green chile in a large mixing bowl. Add chicken, toss to coat.
- Spray both sides of each tortilla with cooking spray and microwave the tortillas for 15-20 seconds. This keeps them soft while baking!
- Spoon chicken mixture down the center of the tortilla (you'll want your mixture to be about two inches wide to leave a little space at the top and bottom of each tortilla), roll tortilla (like a burrito) and place into pan.
- Continue with the remaining tortillas. Top enchiladas with remaining cheese and green chiles.
- Bake for approximately 25 minutes or until cheese is melted.
Tips for success
One thing I learned from my mom is how to clean up while dinner time prep. She and I both love to have a trash bowl where we can toss veggie scraps or other miscellaneous trash items while we are cooking.
Then once the bowl is full or we are done with our prep work, we can toss the trash bowl items right into the trash can or compost bin.
Another thing I like to do with this recipe is to make the chicken ahead of time. Sometimes I'll start it first thing in the morning, then shred the chicken over my lunch break. Then, all I have to do at dinner time is prepare the enchiladas and dinner is ready in under an hour.
What to serve with enchiladas
I love making these enchiladas for dinner during the week, but sometimes I will even make them when we have guests over for dinner. Tex-Mex food is always a big hit!
Chips and this Five Minute Blender Salsa are a great appetizer to enjoy before dinner.
We almost always make Traditional Mexican Rice to go with these enchiladas.
Veggies are always a great side, too! Grilled Zucchini and Squash and Mexican corn cook on the grill while your food is in the oven. These Mexican potatoes are another delicious side you can make.
I hope this recipe will be an excuse for your family to slow down and enjoy each other's company around the table.
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
Ingredients
- 2 chicken breasts
- 1 cup sour cream
- 1 10.5 ounce can cream of chicken soup
- 1 ½ cups shredded Mexican cheese divided
- 1 ½ cups of green chile sauce or diced green chile 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 (or I love to use this salsa verde chicken recipe in these enchiladas). Cook chicken for at least 4 hours on low.
- Preheat oven to 350°F, spray a 9x13 pan.
- Mix together sour cream, cream of chicken soup, ½ cup cheese and ½ cup green chile in a large mixing bowl.
- Add chicken, toss to coat.
- Spray both sides of the tortilla with cooking spray and microwave the tortillas for 15-20 seconds. This keeps them soft while baking!
- Spoon chicken mixture down the center of the tortilla (you'll want your mixture to be about two inches wide to leave a little space at the top and bottom of each tortilla), roll tortilla (like a burrito) and place into pan. Continue with the remaining tortillas.
- Top enchiladas with remaining cheese and green chiles.
- Bake for approximately 25 minutes or until cheese is melted.
