Our Favorite Sour Cream Chicken Enchiladas
Creamy and flavorful, these Sour Cream Chicken Enchiladas combine tender chicken with a rich green chili sauce, melted cheese, and a crispy tortilla shell. Perfect for family dinners or gatherings, they offer comforting Tex-Mex flavors that are sure to please everyone at the table.
Ingredients
Instructions
- Boil chicken breasts for 25 minutes, then chop into small pieces.
- Mix the cooked chicken with cream of chicken soup, 1 1/2 pints of sour cream, and chopped green chilies.
- Spray a frying pan with oil and heat each tortilla until softened.
- Spread some of the creamed mixture down the middle of each tortilla, reserving some for topping.
- Sprinkle chopped onions and cheese on the filling of each tortilla, reserving some cheese for topping.
- Roll up each tortilla and place seam side down in a greased pan.
- Pour the remaining cream mixture over the tortillas and sprinkle with remaining cheese.
- Bake at 350°F for 20 to 25 minutes.
- Garnish with sliced olives, if desired.
Tips & Substitutions
For a twist, try using shredded rotisserie chicken instead of boiling your own. You can substitute Greek yogurt for sour cream for a lighter option. If you want more heat, add diced jalapeños to the filling. Additionally, you can use corn tortillas instead of flour for a gluten-free version.
Serving Suggestions
These enchiladas are delicious served with a side of Mexican rice or a fresh green salad. For a flavorful addition, consider pairing with guacamole or salsa on the side. They also go well with a light beer or a refreshing margarita, making it a perfect meal for gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions, but the oven will keep the tortillas from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Our Favorite Sour Cream Chicken Enchiladas contains roughly 418 calories, with 16g protein, 48g carbohydrates, and 19g fat. It is an excellent source of protein (32% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1747mg per serving (76% 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 prepare the enchiladas a day in advance. Assemble them, cover tightly with foil, and refrigerate until ready to bake. Just add a few extra minutes to the baking time if they are straight from the fridge.
What can I substitute for cream of chicken soup?
You can use homemade cream of chicken soup or a condensed cream of mushroom soup if you prefer. For a healthier option, consider blending cooked chicken with broth and a bit of flour to create a creamy sauce.
Can I freeze these enchiladas?
Absolutely! You can freeze assembled but unbaked enchiladas. Wrap them tightly in plastic wrap and foil, and they will keep for up to 3 months. When ready to bake, thaw them in the refrigerator overnight and then bake as directed.
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).