Sour Cream Chicken Enchiladas (Easy)
Creamy, cheesy chicken enchiladas packed with green chiles and optional vegetables, perfect for a comforting family dinner or casual gathering with bold flavors.
Ingredients
Instructions
- In a large bowl, mix the soup, sour cream, and grated cheese.
- Set aside at least one cup of this mixture.
- Add the cooked chicken breasts, green chiles, and optional ingredients like chopped onion or mushrooms to the remaining mixture.
- Roll the mixture into the tortillas and line them in baking dishes or pans.
- Spread the reserved mixture on top of the assembled tortillas.
- Cover and bake at 250°F for 20 minutes.
- Uncover and increase the oven temperature to 375°F, baking for an additional 15 minutes.
Tips & Substitutions
For a twist on flavor, consider adding some taco seasoning to the chicken mixture. If you prefer a lighter option, Greek yogurt can substitute the sour cream. You can also use shredded rotisserie chicken to save time. For an added kick, incorporate some jalapeños or hot sauce. This dish is versatile and can easily adapt to your favorite Mexican recipes.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh salad topped with avocado and cilantro pairs beautifully with Sour Cream Chicken Enchiladas. For an extra touch, garnish with fresh lime wedges and chopped cilantro before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until heated through, about 20 minutes. You can also microwave individual portions, but be careful not to overcook, as it may dry out the tortillas.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Chicken Enchiladas (Easy) contains roughly 1228 calories, with 83g protein, 81g carbohydrates, and 63g fat. It is an excellent source of protein (165% of the Daily Value), calcium (143% of the Daily Value), and vitamin A (70% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2434mg per serving (106% 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. Just cover them tightly and refrigerate until you're ready to bake. You may need to adjust the baking time slightly if they are cold from the fridge.
What can I use instead of flour tortillas?
If you're looking for a gluten-free option, corn tortillas work well, though they may need to be warmed slightly before rolling to prevent breaking. You can also try using whole wheat tortillas for a healthier alternative.
Can I freeze these enchiladas?
Absolutely! Assemble the enchiladas, then cover and freeze them before baking. When you're ready to eat, 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).