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!
Ingredients:
- 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 9x13 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 ¾ 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!
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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
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon pepper (or to taste)
- 3 cups Colby jack cheese (shredded)
Instructions
- Preheat oven to 350 degrees. Prepare a 9x13 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 ¾ 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.
Nutrition
Delicious, quick and easy! Thank you!
These look amazing!! Thanks for continually sharing such wonderful recipes!
Thanks Brenda! I appreciate you =)