Easy Sour Cream Chicken Enchiladas
Creamy and flavorful sour cream chicken enchiladas feature tender chicken simmered in a rich sauce, rolled in soft flour tortillas, and topped with melted Monterey Jack cheese. Perfect for a comforting family dinner, this dish combines mild heat with creamy goodness that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 350°F.
- Boil chicken until well done; drain and set aside to cool.
- In a medium bowl, mix cream of chicken soup, sour cream, chopped green chilies, salt, cayenne pepper, and garlic powder.
- Cut cooked chicken into small pieces and stir into the soup mixture.
- Lightly grease a 9 x 13-inch pan or glass casserole dish.
- Lay a tortilla flat on a hard surface; place 2 to 3 tablespoons of chicken mixture across the center of the tortilla.
- Sprinkle with 1 to 2 tablespoons of shredded Monterey Jack cheese (reserve 1/2 cup for topping).
- Roll up the tortilla and place seam side down in the prepared dish.
- Repeat with remaining tortillas and filling.
- Sprinkle the remaining cheese over the top.
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden.
Tips & Substitutions
For added flavor, consider marinating the chicken in lime juice and cumin before cooking. If you want a lighter version, substitute Greek yogurt for sour cream. You can also use corn tortillas for a gluten-free option. To spice things up, add jalapeños or use pepper jack cheese instead of Monterey Jack. This recipe is versatile and aligns well with various Mexican recipes.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh garden salad or guacamole also pairs nicely. For a festive touch, consider garnishing with chopped cilantro and a squeeze of lime juice. These enchiladas are perfect for a family gathering or game day, complementing dishes like Breast-Of-Chicken Fiesta.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and warm in a preheated oven at 350°F for about 15-20 minutes, or until heated through. For a quick option, microwave individual portions for 1-2 minutes, ensuring they are evenly heated.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Sour Cream Chicken Enchiladas contains roughly 114 calories, with 4g protein, 22g carbohydrates, and 3g fat. It is an excellent source of vitamin A (37% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1505mg per serving (65% 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 raw chicken instead of cooked?
Yes, you can use raw chicken breasts. Simply boil or bake them until fully cooked before shredding. Adjust the cooking time accordingly when preparing the chicken, ensuring it's tender and easy to shred for the filling.
What can I substitute for cream of chicken soup?
If you don't have cream of chicken soup, you can make a homemade version using a roux of butter and flour, mixed with chicken broth and cream. Alternatively, a can of cream of mushroom soup works well too, offering a different flavor profile.
Can I freeze these enchiladas?
Absolutely! Assemble the enchiladas but do not bake them. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and then bake as directed, adding a few extra minutes to ensure they're heated through.
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).