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.
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.
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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
Calories: 296kcalCarbohydrates: 7gProtein: 18gFat: 22gSaturated Fat: 12gCholesterol: 79mgSodium: 741mgPotassium: 259mgFiber: 1gSugar: 2gVitamin A: 665IUVitamin C: 3mgCalcium: 276mgIron: 1mg
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