Sour Cream Chicken Enchiladas
on Mar 14, 2020, Updated Jan 30, 2024
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Sour cream chicken enchiladas are a delicious and easy Mexican dinner. Make this chicken enchilada recipe for dinner tonight… it only takes 30 minutes!
Nearly all Mexican recipes are popular with everyone in my family. They enjoy tacos and burritos, but get extra excited when I make enchiladas.
The kids really enjoy my beef enchiladas, but I think the flavors are more vibrant in this white chicken version.
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Reasons to love sour cream chicken enchiladas
- QUICK– Although the meal has plenty of complex flavors, you will be happy to know that it takes just 10 minutes to prep.
- MAKE-AHEAD MEAL– You can even make them ahead for easy meal prep! When you are ready to enjoy them, the enchiladas take just 30 minutes to bake.
- BUDGET FRIENDLY– Many of the ingredients to make this recipe are basic pantry staples. When it isn’t on sale, chicken can be expensive, but not if you use rotisserie chicken. You can buy one for around six dollars! Even better, you don’t need to use the entire chicken to make this recipe, so you can stretch it out to use in other meals.
- DELICIOUS and KID FRIENDLY– Some Mexican foods are too spicy for younger kids, but not white chicken enchiladas. They have plenty of Mexican flavor, but not too much heat.
What kind of chicken is best for enchiladas?
When you shop for the ingredients to make the dish, look to see if there are any boneless chicken thighs on sale. They’re generally inexpensive and because they’re dark meat, they tend to stay juicy and are less likely to dry out in the oven.
If you can’t find any thighs, or you prefer white meat, using rotisserie chicken will give you the biggest bang for your buck. If you’re really in a pinch, you can even use canned chicken. You can usually find it in the store near the tuna fish.
Adjusting the spices
As mentioned earlier, sour cream chicken enchiladas aren’t very spicy. Other than green chiles and the spices in the enchilada sauce, there are no other spicy ingredients.
That being said, if you want to make them less spicy, simply leave out the green chiles. If you want to boost the spice level, feel free to use jalapenos and/or add a few dashes of hot sauce.
What to serve with white chicken enchiladas
Like many other Mexican dishes, enchiladas are delicious with sour cream on top.
Great side dishes and toppings to serve with this dish include:
- Refried beans
- Spanish rice
- Avocado slices
- Tortilla chips and pico de gallo or salsa
Ingredients to make this recipe
- Shredded chicken– Rotisserie chicken or even leftover chicken are perfect. You only need 2 cups of meat.
- Sour cream– Full fat, light, or fat free
- Green chile enchilada sauce
- Condensed cream of chicken soup
- Milk– Any type will work, even nut milk.
- Diced green chiles
- Pepper jack cheese– If you prefer another type of cheese, feel free to use a Mexican blend or Colby Jack.
- Salt and black pepper
- Flour tortillas– If you want to make the chicken enchiladas really special, make homemade flour tortillas!
How to make this chicken enchilada recipe
The complete instructions are shown below, in the recipe card. But let me walk you through how to make this recipe.
- Add Add half of the chicken soup, the green chiles, milk, salt and pepper to a medium skillet. Stir to combine, then cook over medium heat for a couple of minutes.
- Stir in 1 cup of the cheese and 1/2 cup of sour cream. Keep stirring gently until the cheese is melted.
- Add the chicken and stir to combine.
- Grease a 9 x 13-inch baking dish. Place a tortilla onto your work surface and add 1/4 cup of chicken mixture down the center. Next, roll the tortilla up and place it seam side down into the baking dish.
NOTE: To prevent the filling from coming out through the ends of the tortilla, leave some space, as shown below.
- Repeat previous step until all of the tortillas are in the pan. You will have enough filling to make 8 sour cream chicken enchiladas.
- Preheat your oven. Then, in a small mixing bowl, combine the remaining soup, milk, and sour cream. Whisk to combine and set aside.
- Pour the green chile enchilada sauce evenly over the chicken enchiladas.
- Pour the rest of the sour cream enchilada sauce over the top of the other enchilada sauce.
- Top with remaining 1 cup of shredded pepper jack cheese.
- Bake for 25-30 minutes, until sauce is bubbling and starting to brown.
Meal Prep Instructions for Sour Cream Chicken Enchiladas
For meal prep, prepare the chicken enchilada recipe per instructions, but do not bake. Store in the refrigerator for up to 5 days. Then, when you are ready to serve the meal, bake according to the recipe instructions.
Sour Cream Chicken Enchiladas
Ingredients
- 1 can Cream of Chicken Soup, divided
- 1 can Green Chilis
- 1 1/4 cup Milk, divided
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 cup Pepperjack Cheese, divided
- 3/4 Cup Sour Cream, divided
- 2 cup Shredded Chicken
- 8 Flour Tortilla, about 8 inches in size
- 1 cup Green Enchilada Sauce
Instructions
- Add half can of chicken soup, the whole can of green chilis, 1/2 cup milk, salt and pepper to a medium skillet.
- Cook over medium heat, stirring until combined.
- Add 1 cup of shredded pepper jack and 1/2 cup sour cream.
- Stir until melted.
- Add chicken and mix until combined.
- Heat for approximately 3-5 minutes.
- Add chicken mixture to each tortilla and roll. Place enchiladas, seam side down, in a 9X13" baking dish.
- Preheat oven to 350.
- Evenly pour enchilada sauce over enchiladas.
- In a small mixing bowl, combine the remaining soup, 3/4 cup of milk, 1/4 cup sour cream. Whisk until combined.
- Pour mixture evenly over the enchiladas.
- Top with remaining 1 cup of shredded pepper jack cheese.
- Bake 25-30 minutes until sauce is bubbling and starting to brown.
Nutrition
I love Enchiladas. Not only are they delicious but they are so easy to make. One of my favourite meals xx