Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas are a creamy, comforting dish that combines tender chicken, zesty green chilies, and rich sour cream, all wrapped in warm tortillas. Topped with melted sharp Cheddar cheese, these enchiladas are perfect for family dinners or gatherings, delivering a taste of Mexico that everyone will love.
Ingredients
Instructions
- Heat together the cream of chicken soup, chopped green chilies, sour cream, boned chicken, and chopped green onions.
- Fill each tortilla with half of the soup mixture and roll them up.
- Pour the remaining soup mixture on top of the rolled tortillas.
- Top with grated sharp Cheddar cheese.
- Bake at 350° for 30 minutes.
Tips & Substitutions
For a creamier texture, add more sour cream or even a splash of cream to the mixture. If you don't have green chilies, diced jalapeños or bell peppers can be a good substitute. For a lighter version, use low-fat soup and cheese. You can also use rotisserie chicken to save time. This dish can be made ahead and frozen before baking for a quick meal later.
Serving Suggestions
These enchiladas pair beautifully with a side of Mexican rice or a refreshing green salad. For added flavor, serve with homemade guacamole or salsa on the side. It's an excellent choice for potlucks or family gatherings, similar to King Ranch Casserole. Pair with a light beverage like iced tea or a margarita for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. If reheating in the microwave, cover with a damp paper towel to keep the tortillas from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Chicken Enchiladas contains roughly 311 calories, with 15g protein, 27g carbohydrates, and 17g fat. It is an excellent source of protein (30% of the Daily Value), calcium (25% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1444mg per serving (63% 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 in advance and store them in the fridge for up to 24 hours before baking. Just cover them tightly with foil to keep them fresh. If you want to freeze them, assemble the enchiladas without baking, then cover well and freeze for up to 3 months.
What can I substitute for the cream of chicken soup?
If you prefer a homemade option, you can make a simple white sauce using butter, flour, and chicken broth. Alternatively, use cream of mushroom soup or a creamy cheese sauce for a different flavor. Just keep in mind that this may alter the overall taste of the dish.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas can be used for a gluten-free option. However, they may require a bit more care when rolling, as they can break more easily. To prevent this, warm them slightly before filling to make them more pliable.
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).