Sour Cream Chicken Enchiladas
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My sour cream chicken enchiladas are packed with tender, seasoned chicken and covered in a rich and savory sour cream sauce. It’s just 8 ingredients and they only take 15 minutes to prepare before popping them into the oven!
For more tasty chicken recipes with Southwestern flair, be sure to try my chicken fajita wrap and my chicken burrito bowl.
Why these chicken enchiladas are so easy to make
No stove needed – The creamy white sauce mixes right in a bowl, covers the enchiladas, and bakes in the oven. There’s no need to let it cook on the stove and let it thicken. That’s just too much effort and I like to keep dinner easy.
Only 8 ingredients – I use the green chiles, cheese, and chicken stock inside the enchiladas and again in the creamy sauce on the top. That’s how I get all that flavor without a ton of ingredients.
Just 15 minutes of prep – There’s no chopping vegetables, cooking sauces, or a long list of ingredients in my chicken enchiladas. It even uses rotisserie chicken to be super easy.
One of my kids’ favorite dinners is sour cream chicken enchiladas, especially after soccer practice when they’ve worked up a huge appetite.
Just like my steak quesadilla recipe, these homemade enchiladas are proof that simple, flavorful recipes will never go out of style. My son, Connor, always goes back for a second helping!
Made with rotisserie chicken and convenient pantry staples like canned soup, chicken stock, and taco seasoning mix, these creamy chicken enchiladas with sour cream couldn’t be any easier to prepare.
Rotisserie chicken is my ultimate secret to keeping this recipe so simple and effortless. Since it’s already cooked and seasoned, I can skip those steps and go straight to the shredding.
It is truly a life saver during busy weeks when I need to throw dinner plans together quickly.
Sour cream enchiladas ingredients
- Shredded chicken – Using a rotisserie chicken is my ultimate time-saving hack for these sour cream enchiladas. It adds extra flavor too!
- Cheese – Monterey Jack makes it perfectly creamy and melty. I mix some with the chicken and use the rest as a topping.
- Diced green chiles – Add notes of Southwestern heat without making the dish overly spicy.
- Taco seasoning – I tend to reach for a pre-made seasoning blend to keep things simple.
- Chicken stock – Infuses savory flavor into the enchiladas while also keeping them moist and tender.
- Sour cream – Gives these creamy enchiladas their signature tangy flavor.
- Cream of chicken soup – This thick, condensed soup adds richness and savory depth to the recipe.
- Flour tortillas – Flour tortillas are my go-to because of how easy they are to roll and how well they hold flavor too!
How to make sour cream chicken enchiladas
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Recipe tips
- Using room temperature tortillas makes them easier to roll and prevents cracking. If they’ve been in the refrigerator, wrap the tortillas in a damp paper towel and microwave for a few seconds.
- I always taste the filling before rolling the enchiladas. Feel free to add more seasoning for bolder flavor!
- Avoid overfilling the tortillas. Packing these sour cream chicken enchiladas with too much filling will cause them to split and fall apart when baked.
- Use freshly shredded cheese instead of pre-shredded. I find it melts and tastes so much better.
- Spray the underside of the foil with cooking spray before covering and baking. This ensures the golden, bubbling topping doesn’t stick to the foil.
Variations
- If you don’t want to use rotisserie chicken, I recommend cooking and shredding your own air fryer chicken breast, air fryer chicken thighs, or slow cooker chicken thighs.
- To make this meal extra spicy, you can add in fire-roasted green chiles or chopped jalapeños.
- If you want to use a homemade spice blend instead of a packet, my mild taco seasoning recipe is packed with flavor and is so easy to recreate.
- Fresh cilantro is my favorite garnish to add on top of this chicken enchilada recipe for extra freshness and a pop of color!
What to serve with these cream chicken enchiladas with sour cream
My sour cream chicken enchiladas taste delicious with a simple side of my Ninja Foodi rice, or with my mango habanero salsa when I want a spicy kick to balance out the savory flavors. For a full and hearty meal, I also love serving them with my refried bean dip and my easy air fryer tortilla chips.
Sour cream chicken enchiladas FAQs
How do I stop the sour cream sauce from curdling?
Make sure your temperature does not exceed 350°F, and remove the baking dish from the oven promptly when finished. Cooking too long and too high will cause the creamy mixture to separate.
Why are my enchiladas soggy?
Keeping the enchiladas covered the whole time while they bake will trap too much steam and turn them soggy. Remove the foil towards the end of baking so they can crisp up.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas are easy to work with and hold sauce well, but it’s best to warm them so they stay pliable when rolling. Use your favorite!
Can I use leftover chicken instead of rotisserie?
Yes, I use leftover chicken whenever I already have it on hand. It’s one of my favorite ways to use up the chicken in my shredded chicken tacos. Just use 4 cups of leftover roasted, grilled, or any chicken you have. If it’s already seasoned, it may need less seasoning mixed with the chicken.
Can I make this ahead of time and freeze it?
Yes. You can freeze this recipe after it has baked and cooled, or you can assemble and freeze the unbaked dish. Either way, it can be frozen for up to 3 months.
How should I store leftovers?
Covered in plastic wrap or stored in an airtight container, this chicken enchilada dish can be kept in the refrigerator for up to 4 days.
How do I reheat leftovers?
My favorite way to reheat chicken enchiladas with sour cream sauce is in the oven. Cover with foil and bake at 350°F for 20-30 minutes. Individual portions can be microwaved for a quicker meal.
More easy casserole recipes
- Taco tater tot casserole
- Ritz chicken casserole
- Chicken spaghetti with rotel
- Chicken tater tot casserole
- Chicken broccoli rice casserole
Sour Cream Chicken Enchiladas, No Stove
Equipment
- 9×13 casserole dish
- Large mixing bowl
- medium mixing bowl
- Aluminum foil
Ingredients
- 4 cups rotisserie chicken
- 2½ cups Monterey Jack cheese, shredded and divided
- 2 (4-ounce) cans diced green chiles, divided
- 2 teaspoons taco seasoning
- ¾ cup chicken stock, divided
- 2 cups sour cream
- 1 (10.5-ounce) can cream of chicken soup
- 8 to 10 medium flour tortillas
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the chicken, 1 cup of the Monterey Jack cheese, 1 can of diced green chiles, taco seasoning, and ¼ cup of the chicken stock. Stir until everything is evenly combined.
- In a separate medium mixing bowl, whisk together the sour cream, cream of chicken soup, the remaining can of diced green chiles with their juices, and the remaining ½ cup chicken stock until it becomes smooth and creamy.
- Divide the chicken mixture evenly among 8 to 10 flour tortillas (I used 8) and roll each one tightly. Spread about ½ cup of the sour cream sauce over the bottom of a 9 × 13-inch baking dish. Arrange the rolled tortillas seam-side down in the baking dish.
- Spread the rest of the sour cream sauce over the enchiladas until they are fully coated, then finish by topping them with the remaining 1½ cups of Monterey Jack cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Take off the foil and continue baking for 10 minutes, or until the cheese is melted and the sauce is hot and bubbling around the edges.
- Allow the enchiladas to rest for 5 minutes before serving.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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