Chicken Sour Cream Enchiladas
Creamy chicken sour cream enchiladas combine tender chicken, green chilies, and rich cheese in a comforting casserole. The tangy sour cream and savory soup create a flavorful filling, perfect for family dinners or casual gatherings. Easy to prepare and satisfying for all ages.
Ingredients
Instructions
- Cut the cooked chicken breasts into bite-sized pieces and set aside.
- In a bowl, mix the condensed cream of chicken soup, green chilies, and sour cream until well combined.
- In a 2 1/2-quart casserole dish, place a layer of tortillas (whole or cut into strips).
- Spoon some of the soup mixture over the tortillas.
- Add a layer of chicken pieces on top of the soup mixture.
- Sprinkle grated Cheddar cheese over the chicken.
- Repeat the layers until all ingredients are used, finishing with cheese on top.
- Bake in a preheated oven at 350°F (175°C) for 40 minutes until bubbly and golden.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or using spicy green chilies. You can substitute the chicken with shredded rotisserie chicken for convenience. If you prefer a lighter version, use Greek yogurt instead of sour cream. This dish can also be made ahead of time and refrigerated before baking, making it perfect for busy weeknights or as part of your favorite Mexican recipes.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. They pair beautifully with your favorite salsa or guacamole on top. Consider offering a dollop of sour cream or a sprinkle of fresh cilantro as garnishes to enhance the flavors. They also make a great dish for potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions, but the oven will keep the cheese from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Sour Cream Enchiladas contains roughly 314 calories, with 19g protein, 19g carbohydrates, and 19g fat. It is an excellent source of protein (38% of the Daily Value), calcium (26% of the Daily Value), and vitamin A (21% of the Daily Value). Note that it is relatively high in sodium, at 1114mg per serving (48% 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 make these enchiladas ahead of time?
Yes, you can assemble the enchiladas in advance and refrigerate them before baking. Just cover the casserole dish with foil to keep them fresh. When you're ready to bake, simply add an extra 10-15 minutes to the baking time if they're coming straight from the fridge.
What can I use instead of Cheddar cheese?
If you want a different flavor, Monterey Jack cheese or a Mexican blend cheese would work well. For a sharper taste, try using Pepper Jack cheese. These alternatives will melt beautifully and enhance the overall flavor of your Chicken Sour Cream Enchiladas.
Can I freeze these enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Wrap tightly in plastic wrap and then foil to prevent freezer burn. They can be stored for up to 3 months. To bake, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if still slightly frozen.
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).