Chicken Enchiladas Sour Cream
Creamy chicken enchiladas with tender shredded chicken, green chilies, and melted cheese, baked to perfection. A comforting, flavorful dish ideal for family dinners and gatherings.
Ingredients
Instructions
- Boil the whole chicken, then debone and chop it into pieces.
- Save the chicken broth from boiling the chicken.
- In a large bowl, combine the chopped chicken, cream of mushroom soup, sour cream, diced green chilies, and chopped onion.
- Cut the corn tortillas into fourths.
- Fold the tortilla pieces into the mixture to coat them evenly.
- Add enough chicken broth to the mixture to moisten and enhance flavor.
- Pour the mixture into a greased casserole dish.
- Sprinkle grated cheese on top.
- Bake at 375°F (190°C) for about 30 minutes until bubbly and golden.
Tips & Substitutions
For a lighter version, consider using rotisserie chicken instead of boiling your own. You can substitute the cream of mushroom soup with a homemade white sauce for a fresher taste. If you prefer spice, add jalapeños or use pepper jack cheese instead of regular cheese. To make it vegetarian, replace the chicken with black beans or shredded zucchini. This dish pairs wonderfully with Mexican recipes for a complete meal.
Serving Suggestions
Serve the enchiladas with a side of Mexican rice or a fresh green salad for a balanced meal. Garnish with chopped cilantro, sliced avocado, or a dollop of additional sour cream for extra flavor. These enchiladas are also fantastic with a side of refried beans or corn for a hearty, satisfying dinner. They make a great centerpiece for any gathering, especially when paired with Texas Tortilla Soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and bake at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal, just be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas Sour Cream contains roughly 701 calories, with 18g protein, 125g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (50% of the Daily Value), protein (36% of the Daily Value), and calcium (25% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 622mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer, although corn tortillas provide a more traditional flavor. Just be aware that flour tortillas may not hold up as well when baked, so handle them gently when layering.
Can I make this recipe ahead of time?
Absolutely! You can assemble the enchiladas a day in advance and store them in the refrigerator. Just cover them tightly with plastic wrap or foil. When you're ready to bake, remove the cover and bake as instructed, adding a few extra minutes if it's cold from the fridge.
What can I substitute for sour cream?
If you're looking for a substitute for sour cream, Greek yogurt works well and adds a similar tangy flavor. Alternatively, you can use a dairy-free yogurt for a vegan option. Just ensure that it's plain and unflavored to keep the taste balanced.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).