Sour Cream Chicken Enchiladas

The BEST Sour Cream Chicken Enchilada Recipe. This dish is a favorite with my family and one that is on my menu often. 

Course Main Course
Cuisine American
Keyword Chicken Enchiladas, Sour Cream Chicken Enchiladas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 296 kcal
Author Jennie Duncan


  • 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)


  1. Preheat oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray and set aside.

  2. Mix together cooked and shredded chicken, cream of chicken soup, green chilis, sour cream, salt, and pepper. Remove 3/4 cup and set aside.

  3. Place a few spoonfuls of chicken mixture in a soft taco and roll. Place each stuffed taco shell in your prepared casserole dish.

  4. 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.

  5. Serve topped with fresh diced cilantro.

Recipe Notes

Nutrition Facts
Sour Cream Chicken Enchiladas
Amount Per Serving
Calories 296 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g60%
Cholesterol 79mg26%
Sodium 741mg31%
Potassium 259mg7%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 18g36%
Vitamin A 665IU13%
Vitamin C 3mg4%
Calcium 276mg28%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.