June 12 2025

Sour Cream Chicken Enchilada

Name: Sour Cream Chicken Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups shredded chicken; 1 cup sour cream; 1 can of cream of chicken soup; 1.5 cups shredded cheese; 1/2 cup green chilies (optional); 1/2 tsp garlic powder; 1/2 tsp onion powder; 8 flour tortillas; Salt and pepper; Optional garnish: green onions or cilantro

Khemit Chicken Recipes 0

This one’s for when you want something creamy, cheesy, and ridiculously satisfying, without spending hours in the kitchen.

I’m talking about sour cream chicken enchiladas. It really turns out irresistible every single time.

They’re easy to prep, full of flavor, and perfect for weeknight dinners or weekend gatherings.

So, let’s see how you can make it right in your kitchen. But first,

Why You’ll Love This Recipe

Rich, creamy, and cheesy goodness
Uses simple pantry and fridge staples
Can be made ahead and baked later
Family-friendly and picky-eater approved
Great way to use leftover chicken or rotisserie

Ingredients List

2 cups cooked chicken, shredded
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1 1/2 cups shredded cheddar or Mexican blend cheese (divided)
1/2 cup diced green chilies (optional for a kick)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 small flour tortillas
Salt and pepper to taste
Chopped green onions or cilantro for garnish (optional)

Preparation Tips

Use rotisserie chicken to save time.
Mix your sauce until smooth—no lumps!
Lightly warm tortillas before rolling to avoid cracking.
Don’t overfill the tortillas—they’ll roll better.
Spray your baking dish for easier cleanup.

Step-by-Step Cooking Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: In a bowl, mix sour cream, cream of chicken soup, half of the cheese, garlic powder, onion powder, and green chilies. Season with salt and pepper.

Step 3: Add 1/2 cup of the sauce to the shredded chicken. Stir to combine.

Step 4: Divide the chicken mixture between 8 tortillas. Roll them up and place seam-side down in a greased 9×13 baking dish.

Step 5: Pour the remaining sauce over the enchiladas. Spread evenly with a spoon.

Step 6: Sprinkle the rest of the cheese on top.

Step 7: Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.

Step 8: Garnish with chopped green onions or cilantro if desired. Serve hot!

Pro Tips for the Best Enchiladas

Add a splash of milk to the sauce if it’s too thick.
Try Monterey Jack cheese for extra creaminess.
Add cooked mushrooms, spinach, or beans to the filling for variety.
Serve with salsa, guac, or a side salad.
Leftovers taste even better the next day!

Best Sides for Sour Cream Chicken Enchiladas

Mexican rice
Refried or black beans
Corn salad
Chips and guacamole
Simple cucumber-tomato salad

Storage and Reheating Instructions

Fridge: Store leftovers in an airtight container for 3-4 days.
Freezer: Freeze unbaked enchiladas for up to 2 months. Thaw and bake when ready.
Reheat: Warm in the oven at 350°F until hot, or microwave individual portions.

FAQs

Q: Can I use Greek yogurt instead of sour cream?
A: Yes, but it’ll be tangier. Still creamy and delicious!

Q: Can I use corn tortillas?
A: Sure! Just warm them first to make rolling easier.

Q: Is this dish spicy?
A: Not unless you add spicy chilies. It’s mild as written.

Q: Can I make it ahead?
A: Absolutely. Assemble the enchiladas, cover, and refrigerate up to 24 hours before baking.

Q: Can I add veggies?
A: Go for it! Sautéed onions, bell peppers, or corn work great.

Conclusion

Creamy, cheesy, and full of flavor—these sour cream chicken enchiladas are pure comfort food magic.

Try them once, and they might just become your new favorite!

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