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.
Servings: 12 servings
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 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 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.
- Now spread the reserved chicken mixture (from step 2) over the top of the filled tortillas, then top with the shredded cheese. Bake for 15-20 minutes, until the cheese is melted and everything is warmed through.
- 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: 296kcal | Carbohydrates: 7g | Protein: 18g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 741mg | Potassium: 259mg | Fiber: 1g | Sugar: 2g | Vitamin A: 665IU | Vitamin C: 3mg | Calcium: 276mg | Iron: 1mg