Sour Cream And Chicken Enchiladas
Creamy and flavorful chicken enchiladas filled with seasoned chicken, topped with cheese, and baked to perfection—an easy, comforting dish perfect for family dinners or gatherings.
Ingredients
- 2 cups cooked diced chicken ⓘ
- 1 container (16 oz.) sour cream ⓘ
- 2 cans cream of chicken soup, undiluted ⓘ
- 1 bunch finely chopped green onions ⓘ
- 1 small can diced green chilies ⓘ
- Cayenne pepper, black pepper, cumin, and chili powder to taste ⓘ
- 2 to 3 cups shredded cheese of choice
- 1 package large flour tortillas ⓘ
- Parsley flakes
- Paprika ⓘ
- Sliced black olives or diced jalapeno peppers as desired ⓘ
Instructions
- Combine cooked diced chicken, sour cream, undiluted cream of chicken soup, chopped green onions, diced green chilies, and seasonings such as cayenne pepper, black pepper, cumin, and chili powder in a bowl.
- Mix well until all ingredients are evenly incorporated.
- Reserve some of the chicken mixture for topping.
- Fill each tortilla with a generous spoonful of the mixture and roll up.
- Place the filled tortillas in a lightly greased large casserole dish or divide them into two square pans.
- Spread the remaining chicken mixture over the assembled enchiladas.
- Sprinkle with shredded cheese, parsley flakes, and paprika as desired.
- Bake in a preheated 350°F oven for 30 to 45 minutes until hot and bubbly.
- Garnish with additional green onions, black olives, salsa, or other toppings before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of sour cream. You can also substitute shredded rotisserie chicken for the cooked diced chicken to save time. If you prefer a spicy kick, add some diced jalapeños to the filling. To make it even more flavorful, try incorporating spices like smoked paprika or oregano. This dish is versatile, so feel free to mix in your favorite vegetables or beans.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh salad for a complete meal. They pair beautifully with salsa and guacamole for added flavor. For a festive touch, consider garnishing with fresh cilantro or lime wedges. This dish is perfect for gatherings and can be a highlight alongside other Mexican recipes.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through. You can also microwave individual servings, but be sure to cover them to retain moisture for the best results.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream And Chicken Enchiladas contains roughly 160 calories, with 7g protein, 28g carbohydrates, and 4g fat. It is an excellent source of vitamin A (42% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 586mg per serving (25% 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 a day in advance. Simply prepare the filling and fill the tortillas, then cover the dish tightly with plastic wrap and refrigerate. Bake them just before serving, adding a few extra minutes to the cooking time as needed.
What type of cheese works best for these enchiladas?
Shredded cheese blends such as Monterey Jack, cheddar, or a Mexican four-cheese blend work wonderfully. Choose a cheese that melts well for a creamy texture. For a twist, try using pepper jack for a bit of spice.
Can I freeze these enchiladas?
Absolutely! You can freeze the assembled but unbaked enchiladas for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil. To bake from frozen, simply add an additional 15-20 minutes to the baking time, ensuring they are 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).