Sour Cream Chicken Enchiladas, No Stove

Overhead shot of the sour cream enchiladas right out of the oven.

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Sour Cream Chicken Enchiladas, No Stove

My sour cream chicken enchiladas skip the white sauce you have to cook on the stove. I whisk sour cream, cream of chicken soup, green chiles, and chicken stock together in a bowl and pour it right over the top. Rotisserie chicken and 8 ingredients total mean about 15 minutes of prep, and the oven handles the other 30.

Prep Time15

Cook Time30

Resting time5

Total Time50

Course: Dinner Recipes

Cuisine: American, Mexican

Servings: servings

Calories: 563kcal

Author: Samantha Erb

Equipment

9x13 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

If the tortillas are cold or room temperature, warm them by wrapping them in a damp paper towel and microwave them in 10-second increments until warmed. This prevents them from cracking.

Store leftovers in an airtight container or covered in the fridge for up to 4 days. Reheat them at 350°F for 20-30 minutes, or in the microwave for smaller portions.

These can be frozen after being assembled before baking or after baking and cooling them. They last for 3 months if properly stored and covered tightly.

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