Best Sour Cream Chicken Enchiladas Recipe You Will Ever Make
Alright y’all, gather ’round the kitchen table!
Are we hungry?
Of course we are!
And are we craving something cheesy, creamy, and oh-so-satisfying?
You know it!
But sometimes, lets be real, dinner feels like a chore. We stare into the fridge, maybe sigh a little, and wonder what in the heck to make. Sound familiar?
We get it.
That’s why we are absolutely thrilled to share our absolute favorite recipe for Sour Cream Chicken Enchiladas.
This ain’t just any enchilada recipe, friends.
This is the enchilada recipe that’ll have your family begging for seconds and licking their plates clean.
Forget boring dinners. Forget complicated recipes that leave you stressed.
We are about to show you how easy it is to whip up a batch of these creamy, dreamy enchiladas that’ll become a staple in your house. Ready to get cooking? Let’s do this!
If you’re in the mood for a comforting and flavorful dish without spending all day in the kitchen, these Sour Cream Chicken Enchiladas are a fantastic choice, offering a satisfying experience unlike more complex dishes such as Authentic Barbacoa.
The Only Sour Cream Chicken Enchiladas Recipe You’ll Ever Need
These Sour Cream Chicken Enchiladas? They are kinda magic. Seriously. They’re the kinda dish that just makes everyone happy.
Kids love ’em, adults love ’em, even your picky Uncle Gary will probably sneak a second helping.
But what makes these enchiladas so special?
It’s not just one thing, its like a bunch of things all working together in perfect harmony.
Think tender, shredded chicken swimming in a flavorful, cheesy sauce, all wrapped up in soft corn tortillas and baked to bubbly perfection.
Mmm.
Our recipe is simple enough for a weeknight, but still impressive enough to serve to company.
And the best part? It tastes even better the next day, if you even have any leftovers that is!
Stocking your kitchen with the right tools is essential for any recipe, and familiarizing yourself with the names of cooking equipment can enhance your cooking confidence.
What Makes These White Chicken Enchiladas So Good? (Ingredients Breakdown)
Let’s talk ingredients, shall we? Each one plays a super important role in making these enchiladas taste amazing.
We ain’t just throwing stuff together here.
We are building flavor, layer by delicious layer.
- Chicken Breasts: The star of the show! We use boneless, skinless chicken breasts because they are lean and shred super easily. Cooked chicken is key here, so you can bake it, boil it, or even grab a rotisserie chicken from the store to save time. Shredded chicken soaks up all that yummy sauce and stays tender in the oven.
- Olive Oil: A little drizzle of olive oil is our starting point. It helps sauté our onions and garlic and gets everything nice and fragrant. Plus, olive oil is just good for you, right?
- Onion & Garlic: Flavor boosters! Chopped onion and minced garlic are the aromatic base of our chicken filling. They bring a savory depth that you just can’t skip. We cook them until softened to bring out their sweetness.
- Chili Powder & Cumin: Hello, Mexican flavor! Chili powder and cumin are the dynamic duo that give our enchiladas that classic south-of-the-border taste. They are warm, earthy, and just a little bit spicy. Don’t be shy with these spices!
- Monterey Jack Cheese: Cheese, cheese, glorious cheese! Monterey Jack is our cheese of choice because it melts like a dream and has a mild, buttery flavor that complements the sour cream sauce perfectly. We use it in the filling and on top for maximum cheesiness.
- Cream of Chicken Soup: Okay, some folks might side-eye canned soup, but trust us on this one. Cream of chicken soup is the secret ingredient to that ultra-creamy, luscious sauce. It adds richness and body without being too heavy.
- Sour Cream: The namesake ingredient! Sour cream is what gives these enchiladas their signature tang and creamy texture. It balances out the richness of the cheese and soup and adds a delightful zip. Full-fat sour cream is the way to go for the best flavor and texture.
- Milk: Just a splash of milk thins out the sauce to the perfect consistency. Nobody wants a sauce that’s too thick or gloopy!
- Fresh Cilantro & Lime Juice: Our secret weapon! This is what takes these enchiladas from good to amazing. Fresh cilantro and lime juice brighten up the whole dish with a burst of freshness and acidity. It cuts through the richness and adds a layer of complexity that’s totally addictive. This is our little original touch that makes our recipe stand out from the rest! We noticed some recipes were missing this bright element, and trust us, it makes all the difference.
- Garlic Powder & Onion Powder: We double down on the garlic and onion flavors with a touch of garlic powder and onion powder in the sauce. It just amps up the savory goodness.
- Corn Tortillas: Classic enchilada tortillas! Corn tortillas are what we use for authentic enchiladas. We soften them up before rolling so they don’t crack and are easier to work with.
- Salt & Pepper: Seasoning is key! Salt and pepper are essential to balance all the flavors and make everything pop. Don’t forget to season every layer of the recipe!
Step-by-Step Guide to Perfect Sour Cream Chicken Enchiladas
Alright, are you ready to get cooking? Don’t worry, it’s easier than you think! Just follow these simple steps and you’ll be chowing down on delicious enchiladas in no time.
- First things first, preheat that oven and grease your baking dish. Get your oven cranked up to 350°F (175°C). Grab a 9×13 inch baking dish and give it a light greasing. This prevents sticking and makes cleanup a breeze.
- Chicken time! Cook and shred your chicken. If you haven’t already cooked your chicken, now’s the time. Like we said, you can bake it, boil it, or use rotisserie chicken. Once it’s cooked, shred it up. Forks work great for this! Set that shredded chicken aside for later.
- Sauté the aromatics. Heat up a tablespoon of olive oil in a big skillet over medium heat. Toss in your chopped onion and cook it until it starts to get soft, should take about 5 minutes. Then, add your minced garlic and cook for another minute until it smells amazing.
- Spice it up!. Stir in your chili powder, cumin, salt, and pepper to the skillet with the onions and garlic. Cook for about a minute, just until those spices get nice and fragrant. Smells good already, doesn’t it?
- Chicken meets spices. Add your shredded chicken to the skillet and stir it all around to coat it in those yummy spices and onion mixture.
- Cheese, please!. Take the skillet off the heat and stir in half a cup of that shredded Monterey Jack cheese. Set the chicken filling aside to cool down a bit. We don’t want to melt the tortillas when we fill them!
- Sauce magic. In a mixing bowl, whisk together your cream of chicken soup, sour cream, and milk until it’s all smooth and creamy. Then, stir in that fresh chopped cilantro, fresh lime juice, garlic powder, and onion powder. Season your sauce with salt and pepper to taste. Don’t be afraid to taste and adjust the seasonings until it’s just right.
- Assembly line time!. Pour about half a cup of your amazing sour cream sauce into the bottom of your greased baking dish and spread it around evenly. This creates a nice saucy bed for your enchiladas.
- Tortilla softening. To make your corn tortillas easier to roll and prevent cracking, you gotta soften them up. Quickest way? Warm them briefly in a dry skillet or microwave them for like 15-20 seconds. Don’t overdo it, you just want them pliable.
- Fill ’em up!. Take a softened tortilla and spoon a few tablespoons of your chicken filling right down the center.
- Roll ’em tight. Roll up that tortilla nice and snug, and place it seam-down in your baking dish. Nestle them side-by-side, like little enchilada soldiers.
- Sauce shower. Pour the rest of that glorious sour cream sauce all over the enchiladas, making sure they are good and coated.
- Cheese blanket. Sprinkle the remaining cup of shredded Monterey Jack cheese evenly over the top of the saucy enchiladas. Get it nice and cheesy!
- Bake it till bubbly. Pop that baking dish into your preheated oven and bake for 20-25 minutes. You want them heated through, the sauce all bubbly, and the cheese melted and just starting to turn lightly golden brown.
- Rest and serve. Once they are done baking, let those enchiladas rest for a few minutes before you serve them up. This helps them set up a bit so they are easier to serve. Plus, nobody wants to burn their mouth!
When browning the onions and chicken for the filling, remember that mastering the saute cooking method is key to developing rich flavors right from the start.
Tips for the Best Chicken Enchiladas Ever
Want to take your enchilada game to the next level? We got you covered with some pro tips:
- Don’t skip softening the tortillas! Seriously, this is important. Nobody wants cracked enchiladas. Softening them makes them roll like a dream and prevents them from breaking.
- Taste and adjust your sauce. Seasoning is everything! Taste your sour cream sauce before you pour it over the enchiladas and adjust the salt, pepper, lime juice, or cilantro to your liking. Make it your perfect sauce.
- Don’t overfill the tortillas. Too much filling and they will be hard to roll and might burst in the oven. A few tablespoons of filling per tortilla is just right.
- Use good quality cheese. Since cheese is a star ingredient, use a good quality Monterey Jack that melts well and has great flavor. Pre-shredded cheese is convenient, but freshly grated cheese melts even better.
- Make ahead for easy weeknights. You can assemble these enchiladas ahead of time and keep them covered in the fridge for up to a day. Just bake them when you are ready to eat. Perfect for busy weeknights!
To ensure your enchiladas turn out perfectly every time, it’s always worth brushing up on how to read a recipe before you begin.
Variations to Try To Spice It Up!
Want to mix things up a bit? Enchiladas are super versatile! Here are a few fun variations to try:
- Spice lover’s enchiladas: Add a pinch of cayenne pepper to the chicken filling or a diced jalapeño to the sauce for a kick of heat. You could also use pepper jack cheese instead of Monterey Jack for a spicier cheese option.
- Creamier enchiladas: For an even richer sauce, swap out half of the milk for heavy cream. Or, stir in a block of cream cheese to the sour cream sauce for extra creaminess.
- Veggie-loaded enchiladas: Add some veggies to the chicken filling! Cooked corn, black beans, bell peppers, or spinach would all be delicious additions.
- Green chile enchiladas: Swap out the chili powder and cumin for green enchilada sauce and use pepper jack cheese. Green chile chicken enchiladas are another classic for a reason!
What to Serve with Your Sour Cream Chicken Enchiladas
Enchiladas are a meal on their own, but they are even better with some tasty side dishes! Here are a few of our favorite pairings:
- Mexican Rice: Classic and always a winner. Fluffy Mexican rice is the perfect side to soak up all that delicious enchilada sauce.
- Refried Beans: Another Mexican food staple! Refried beans add a creamy, savory element to the meal.
- salad with Cilantro-Lime Dressing: A fresh, light salad with a cilantro-lime dressing is the perfect way to balance out the richness of the enchiladas.
- Guacamole and Chips: Because who doesn’t love guacamole and chips? Serve them as an appetizer or as a side dish for a complete Mexican feast.
- Pico de Gallo: Fresh and vibrant, pico de gallo adds a pop of color and flavor to your plate.
Make Ahead and Storage Instructions
- Make Ahead: You can totally assemble these enchiladas ahead of time! Just follow the recipe up to the baking step, then cover the baking dish tightly with plastic wrap and store it in the fridge for up to 24 hours. When you are ready to bake, just pop them in the preheated oven and bake as directed, you might need to add a few extra minutes to the baking time if they are cold from the fridge.
- Storage: Leftover enchiladas can be stored in an airtight container in the fridge for up to 3-4 days. Reheat them in the oven or microwave until heated through.
- Freezing: While you can freeze enchiladas, the sour cream sauce can sometimes separate slightly when thawed. If you want to freeze them, assemble them, but don’t bake them. Wrap them tightly in plastic wrap and then foil and freeze for up to 2-3 months. Thaw them overnight in the fridge before baking as directed, you will likely need to increase the baking time.
Sour Cream Chicken Enchiladas Recipe
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Sour Cream Chicken Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 Servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Sour Cream Chicken Enchiladas are a comforting and flavorful dish, perfect for a weeknight meal or a casual gathering. Filled with a savory chicken mixture and smothered in a creamy, tangy sour cream sauce, they are sure to be a crowd-pleaser. The addition of fresh cilantro and lime juice to the sauce provides a bright, unique flavor that elevates this classic recipe.
Equipment:
- 9×13 inch baking dish
- Large skillet
- Mixing bowls
- Measuring cups and spoons
Ingredients
For the Chicken Filling:
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese, divided
For the Sour Cream Sauce:
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup chopped cilantro, fresh
- 1 tablespoon lime juice, fresh
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
For Assembly:
- 10–12 corn tortillas
- 1 cup shredded Monterey Jack cheese, for topping
Instructions
Get Started:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Prepare the Chicken Filling:
- If you haven’t already, cook and shred the chicken breasts. You can bake, boil, or use rotisserie chicken for ease. Set the shredded chicken aside.
- Warm olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, chili powder, cumin, salt, and pepper. Cook for another minute until fragrant.
- Add the shredded chicken to the skillet and stir to combine with the spices and onion mixture.
- Remove the skillet from the heat and stir in 1/2 cup of the shredded Monterey Jack cheese. Set aside to cool slightly.
Make the Sour Cream Sauce:
- In a mixing bowl, whisk together the condensed cream of chicken soup, sour cream, and milk until smooth.
- Stir in the fresh chopped cilantro, fresh lime juice, garlic powder, and onion powder.
- Season the sauce with salt and pepper to your liking.
Assemble the Enchiladas:
- Pour about 1/2 cup of the sour cream sauce into the bottom of the prepared baking dish and spread evenly.
- To soften the corn tortillas for rolling, you can quickly warm them in a dry skillet or microwave them briefly. This prevents cracking.
- Fill each tortilla with a few tablespoons of the chicken filling down the center.
- Roll up each tortilla tightly and place them seam-down in the baking dish, nestling them side-by-side.
- Pour the remaining sour cream sauce evenly over the enchiladas, ensuring they are well coated.
- Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the enchiladas.
Bake:
- Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through, the sauce is bubbly, and the cheese is melted and lightly golden brown.
- Let the enchiladas rest for a few minutes before serving. This allows them to set up slightly.
Notes
The addition of fresh cilantro and lime juice to the sour cream sauce is what makes this recipe stand out. While many sour cream chicken enchilada recipes rely solely on the richness of the sour cream and cream of chicken soup, the lime juice and cilantro introduce a refreshing zest that cuts through the richness and brightens the overall flavor profile. This touch of acidity and herbaceousness prevents the dish from feeling too heavy and adds a layer of complexity that is both unexpected and delightful. Feel free to adjust the amount of lime juice to your preference, or add a pinch of cayenne pepper to the chicken filling for a little heat. Serve these enchiladas with your favorite toppings such as diced tomatoes, olives, or extra cilantro.
Nutrition
- Serving Size: 1 Serving
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Nutritional Information
per serving (estimated, may vary based on ingredients and portion sizes)
- Calories: 450 kcal
- Protein: 35g
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 150mg
- Sodium: 700mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 5g
Please note: Nutritional information is an estimate and can vary based on specific ingredients used.
Ingredient Swaps and Substitutions
- Chicken: Don’t have chicken breasts? You can use chicken thighs, shredded turkey, or even ground chicken or beef. For a vegetarian option, try using black beans, lentils, or roasted vegetables like sweet potatoes or corn.
- Cheese: Monterey Jack is our favorite, but you can use other cheeses that melt well, like cheddar, Colby Jack, or even a Mexican cheese blend.
- Cream of Chicken Soup: If you are not a fan of cream of chicken soup, you can use cream of mushroom soup or cream of celery soup instead. For a homemade option, you can make a roux-based white sauce and season it with chicken broth and herbs.
- Sour Cream: If you are watching your fat intake, you can use light sour cream or Greek yogurt. Greek yogurt will be tangier than sour cream, but it works in a pinch.
- Corn Tortillas: If you prefer flour tortillas, you can use them instead of corn tortillas. Flour tortillas are easier to roll and have a softer texture.
- Cilantro: If you are not a cilantro fan (we know some people are not!), you can skip it or use fresh parsley instead. But we highly recommend trying it with cilantro, it really makes the dish!
- Lime Juice: Fresh lime juice is best, but in a pinch, you can use bottled lime juice or even lemon juice.
Frequently Asked Questions (FAQs)
Absolutely! Just swap out the chicken for black beans, lentils, roasted sweet potatoes, corn, or a combination of veggies. Vegetarian enchiladas are just as delicious!
Yep! Flour tortillas are a great substitute if you prefer them. They are softer and easier to roll.
Don’t overfill the tortillas, and don’t add too much sauce to the baking dish before adding the enchiladas. Also, baking them uncovered helps the sauce thicken slightly.
Yes, you can! Assemble them unbaked, wrap them well, and freeze for up to 2-3 months. Thaw overnight before baking.
We love topping them with diced tomatoes, olives, extra cilantro, guacamole, or a dollop of extra sour cream.
As written, they are not very spicy. But you can easily add heat by adding cayenne pepper to the chicken filling or a diced jalapeño to the sauce.
For sure! This recipe is easily doubled to feed a crowd. Just use a larger baking dish or two 9×13 inch dishes.
The Final Bite
And there you have it!
From our kitchen to yours, these Sour Cream Chicken Enchiladas are ready to become a new favorite.
We think you’ll agree, this recipe is a guaranteed crowd-pleaser.
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About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.