These Sour Cream Chicken Enchiladas are a cozy treat! Stuffed with tender chicken and smothered in a creamy sour cream sauce, they are super delicious and satisfying.
You’ll love how quick they come together. I often whip these up on busy nights—just roll, bake, and enjoy! Plus, they always make my family smile. 😊
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is a real time-saver for this recipe. You can also use leftover chicken or even turkey. For a vegetarian option, try using beans or sautéed vegetables like bell peppers and zucchini.
Flour Tortillas: I love using small flour tortillas for their softness and flexibility. Corn tortillas are a great gluten-free alternative, but they can be more fragile, so be gentle when rolling.
Sour Cream: While sour cream gives the dish a rich creaminess, Greek yogurt can be a healthier substitute if you’re looking for something lighter. It has a similar tangy flavor and adds protein!
Cream of Chicken Soup: If you want to avoid canned soup, you can make a homemade substitute using chicken broth, milk, and some flour to thicken it. For a veggie option, use cream of mushroom soup or a homemade vegetable cream sauce.
Shredded Cheese: Cheddar and Mexican blends work well, but you could also try Monterey Jack or pepper jack for a little kick. Don’t hesitate to use a mix of cheeses for extra flavor!
How Do I Best Roll the Enchiladas Without Breaking Them?
Rolling tortillas tightly can be tricky, but with the right technique, you can avoid tears. Here are my tips:
- Warm your tortillas before using them. Place them in the microwave for about 10-15 seconds or briefly on a hot pan. This makes them more pliable!
- Don’t overfill your tortillas—just a couple of tablespoons of the chicken mixture is enough. This helps to close them up without struggle.
- Roll the tortilla snugly but not too tight to prevent bursting. Start from one end, fold in the sides as you roll, and make sure it’s seam-side down in the baking dish.
How to Make Sour Cream Chicken Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 2 cups cooked chicken, shredded
- 8 small flour tortillas
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup shredded cheese (cheddar or a Mexican blend)
- 1/2 cup green enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped green onions (optional for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and another 25-30 minutes to bake. So, you’ll be enjoying your delicious sour cream chicken enchiladas in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’ll be ready for your enchiladas once you assemble everything.
2. Prepare the Chicken Mixture:
In a mixing bowl, combine the shredded chicken, garlic powder, onion powder, salt, and pepper. Stir everything together until it’s well mixed. This will be the tasty filling for your enchiladas!
3. Assemble the Enchiladas:
Take one tortilla at a time and fill it with a generous portion of the chicken mixture. Roll up the tortilla tightly and place it seam-side down in a greased baking dish. Continue this process for all the tortillas and chicken mixture.
4. Make the Sour Cream Sauce:
In another bowl, mix together the sour cream, cream of chicken soup, and green enchilada sauce until it’s nice and smooth. This creamy sauce will add lots of flavor and richness to your enchiladas!
5. Layer with Sauce and Cheese:
Pour half of the sour cream mixture over the enchiladas in the baking dish. Then, sprinkle half of the shredded cheese on top. Don’t be shy with the cheese; it adds a wonderful flavor!
6. Repeat the Process:
Now, repeat the process with the remaining tortillas and chicken mixture. Place them in the dish, then cover with the rest of the sour cream mixture and top with the remaining cheese. Yum!
7. Bake to Perfection:
Put the dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly. It’ll be hard to wait, but it’ll be worth it!
8. Serve and Enjoy:
Once baked, remove the dish from the oven and let it cool for just a few minutes. If you want, sprinkle some chopped green onions on top for a bit of extra color and flavor. Now, they’re ready to enjoy!
Enjoy your delicious sour cream chicken enchiladas!
Can I Use Rotisserie Chicken Instead of Cooked Chicken?
Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor. Just shred the chicken off the bone and measure out 2 cups before mixing it with the spices. It’s a fantastic shortcut!
What If I Don’t Have Green Enchilada Sauce?
No worries! You can substitute with red enchilada sauce or even use a mix of salsa verde if that’s what you have on hand. Just keep in mind that the flavor will slightly change, but it will still be delicious!
Can I Prep These Enchiladas in Advance?
Yes, you can! Prepare the enchiladas up to the baking step and cover them tightly with plastic wrap or foil. They can be refrigerated for up to 24 hours. Just add a few extra minutes to the baking time if they go into the oven straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or bake them in the oven at 350°F (175°C) until heated through, adding a splash of broth to keep them moist if needed!
