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The BEST Sour Cream Chicken Enchilada Recipe. Packed with chicken, cheese and sour cream this delicious dinner will become a family favorite.
Nothing beats a simple dinner recipe. These Sour Cream Chicken Enchiladas are so yummy even my kids asked for seconds.
They are a perfect dinner recipe and are just as good as leftovers! I serve mine with my favorite Mexican Rice and some veggies!
How to make Sour Cream Chicken Enchiladas:
This dinner recipe is very easy to make! I always like to have cooked chicken breasts ready so I can make a casserole or any dinner most nights of the week.
I’ll even use a rotisserie chicken for this recipe if I do not want to spend the time cooking some chicken breasts.
Mix all your ingredients together, and then fill you tortillas. Top with the shredded cheese and then bake!
Ingredient Notes:
- Soft Taco Shells or Tortillas – I used medium sized ones.
- Chicken Breast – boneless and skinless, cooked and shredded. Here is my recipe for All-Purpose Chicken Breasts.
- Cream of Chicken Soup
- Green Chilies – canned
- Sour Cream
- Salt and Pepper
- Colby Jack Cheese – shredded
Directions:
Step one: Start by preheating your oven to 350 degrees. Then prepare a 9×13 casserole dish with nonstick cooking spray and set aside.
Step two: Mix together cooked and shredded chicken, cream of chicken soup, green chilis, sour cream, salt, and pepper.
Remove 3/4 cup and set aside. You will be using this to top your dish later.
Step three: Next you want to fill your tortillas. Place a few spoonfuls of the chicken mixture in a soft taco and roll. Place each stuffed taco shell in your prepared casserole dish.
Step four: Now you can top your full casserole dish with the removed chicken mixer and then top with shredded cheese.
Bake for 15-20 minutes until cheese is melted and food is warm thought.
- Cooking tip: If you are using chicken from the refrigerator you might need more cooking time to warm your casserole. I used hot and freshly cooked chicken and my casserole was warmed in 15 minutes.
Step five: Serve topped with fresh diced cilantro.
Cooking Tip:
This recipe calls for cooked and shredded chicken. It’s the perfect recipe for a rotisserie chicken.
You can also make your chicken ahead of time in the slow cooker so it’s ready to use by dinner.
Here is my simple recipe for all-purpose slow cooker chicken. I like to use this making batches of chicken for these types of meals.
Enchilada Recipes:
Here are even more of my favorite enchilada recipes!
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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Sour Cream Chicken Enchiladas
Ingredients
- 12 medium soft taco shells
- 2 large chicken breast, (cooked and shredded)
- 21 oz cream of chicken soup
- 9 oz green chilies, (canned)
- 16 oz sour cream
- 1/4 teaspoon salt, (or to taste)
- 1/8 teaspoon pepper, (or to taste)
- 3 cups Colby jack cheese, (shredded)
Instructions
- Preheat oven to 350 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray and set aside.
- Mix together cooked and shredded chicken, cream of chicken soup, green chilis, sour cream, salt, and pepper. Remove 3/4 cup and set aside.
- Place a few spoonfuls of chicken mixture in a soft taco and roll. Place each stuffed taco shell in your prepared casserole dish.
- Top your full casserole dish with the removed chicken mixer and then top with shredded cheese. Bake for 15-20 minutes until cheese is melted and food is warm thought – tip using cold chicken could sauce a longer cook time.
- Serve topped with fresh diced cilantro.
Video
Notes
- Cooking tip: If you are using chicken from the refrigerator you might need more cooking time to warm your casserole. I used hot and freshly cooked chicken and my casserole was warmed in 15 minutes.
-
Cooking Tip:
This recipe calls for cooked and shredded chicken. It’s the perfect recipe for a rotisserie chicken. You can also make your chicken ahead of time in the slow cooker so it’s ready to use by dinner. Here is my simple recipe for all-purpose slow cooker chicken. I like to use this making batches of chicken for these types of meals.
I honestly feel like there should be more chicken in this. Or half of the sour cream/cream of chicken.
It wasn’t the taste, that was fine, I just personally think the actual chicken was lacking.
Aside from that, it was WAY better the next day- as most homemade things are.
I added (all diced) mushrooms, green olives, a roma tomato and jalapenos
Overall it was a good dish. I’ll make it again, maybe without the soup though.
I fixed this today and it was delicious. I used what I had in the pantry but it wasn’t too different from the original recipe, small can of Cream of Chicken and a small can if green Chile enchilada sauce. I’ve tried several recipes in the past and this is exactly the way we like it. I’m going to try your Spanish Rice recipe next time, I’ve missed the target in all of the others I’ve tried. Thank you for this recipe, we will eat it a lot.
So glad you like it! Let me know if/when you try my Spanish Rice what you think!
When you say soft taco shells, do you mean flour tortillas??
Yes, that is correct.
Delicious, quick and easy! Thank you!
Going going gone…thanks for sharing!!!!
These look amazing!! Thanks for continually sharing such wonderful recipes!
Thanks Brenda! I appreciate you =)