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We have the easiest Sour Cream Chicken Enchiladas packed with chicken, cheese and an amazing sour cream sauce. These are The Best Sour Cream Chicken Enchiladas and they get even better the next day and freeze great.
Many of you have asked for my sour cream enchilada recipe and here it is. My family loves when I use leftover chicken to make this chicken enchiladas because of the delicious flavors.
The melted cheese on top with the juicy chicken center makes this a perfect for any occasion. These Green Chicken Enchiladas is another family favorite.
If you are looking for more recipes to freeze, check out these freezer recipes.
Table of Contents
How to Make Cooked Chicken
You do need cooked chicken for this recipe. If you don’t have any on hand, here are my favorite ways to make cooked chicken.
Ingredients
- Chicken Breasts – Use cooked and shredded chicken
- Homemade Taco Seasoning– Or half packet if using store bought
- Cream of Chicken Soup – We recommend the homemade but canned works great too
- Shredded Cheese – Any kind will do but we love Monterey jack cheese or pepper jack cheese
- Tortillas – Use corn tortillas or Homemade Flour Tortilla Recipe
Scroll to the bottom for the full recipe in the recipe card.
Variations Ideas
- Use a rotisserie chicken to save even more time.
- You can add in black beans or pinto beans to the chicken mixture.
- Try it with ground beef instead of chicken.
- Instead of Rotel, you can use use salsa, diced tomatoes, salsa verde or green chiles.
- I made these enchiladas with flour tortillas but you can make this recipe with yellow corn or white corn tortillas instead.
- Use your favorite type of shredded cheese in this recipe. I used a Colby and Monterey Jack blend but cheddar cheese would be delicious on these enchiladas too.
How to Make Shredded Chicken Enchiladas
- Step 1 – Preheat oven to 350 degrees F. Prepare the baking by spraying with cooking spray so the casserole dish is easy to clean.
Step 2 – In a skillet, brown the chopped onions until soft.
Step 3 – Add in the shredded chicken, taco seasoning, Rotel, and half the can of cream of chicken soup. Cook over medium high heat until mixed thoroughly and heated through.
Step 4 – Spoon the chicken mixture evenly into the tortillas. I heat the tortillas in the microwave for 30 seconds to make them more pliable.
Step 5 – Roll and place in a 9×13 baking dish with the seam side down. Continue to do this until your pan is full.
Step 6 – Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined. If the sauce is too thick, add a small amount of chicken broth to thin the sauce out.
Step 7 – Pour creamy white sauce mixture over your rolled tortillas. Sprinkle with the shredded cheese on top. Bake for 20 minutes until heated through. Serve with your favorite side dishes.
Use Leftover Chicken
The great thing about this recipe is that it can easily be made with leftover chicken. Whether it is grilled, baked, or broiled chicken you can use it to make this casserole. Another shortcut for this recipe is using rotisserie chicken or canned chicken.
We normally will use chicken breast but chicken thighs work great too. When I am meal planning for the week, I will prepare chicken in the crock pot. Then I will shred it for multiple meals for the week.
Best Way to Shred the Chicken
I use a hand mixer to shred the chicken faster. It is so easy and one of my best time saving kitchen tips!
If you are not shredding your chicken this way, you are missing out. It can be done in a fraction of the time by doing it by hand. Plus, I love the texture of the chicken when you use the hand mixer.
What to Serve with Chicken Enchiladas
- We serve these healthy Sour Cream Chicken Enchiladas with Easy Spanish Rice Recipe. The sour cream sauce is amazing over this rice!
- Easy Crockpot Refried Beans Recipe is an easy side dish
- Homemade Salsa Recipe is fun to serve with chips or to spoon on top of the enchiladas
For more easy side dishes for enchiladas check out What to Serve with Enchiladas.
Frequently Asked Questions
Sour Cream sauce is very easy to make. Generally, it’s sour cream mixed with cilantro, lime juice, garlic and salt. However, for this recipe, I cheat a little bit and mix the sour cream with the cream of chicken soup. I think it makes the sauce creamier and add the same delicious filling that is in the enchiladas as well.
I hope you try out this new way of making sour cream sauce and let me know what you think.
Refrigerate any leftover enchiladas in an airtight container for up to 4-5 days. Reheat in the microwave for 30-40 seconds and then they are ready to enjoy.
I always make a second pan of these Easy Sour Cream Chicken Enchiladas to put in the freezer. It doesn’t take any longer to make two pans and we have dinner for another night. I use the disposable pans for the one I am freezing. It helps so much on those busy nights. To freeze, prepare the enchiladas based on the recipe up to the baking instructions in the disposable pan. Then cover with plastic wrap and aluminum foil and freeze for up to 3 months.
When you are ready to enjoy these enchiladas, thaw the pan out overnight in the refrigerator. Then bake at 350 degrees F for 20-30 minutes until the enchiladas are heated through and the cheese is melted.
It is sure to be a family favorite and an easy fall recipe after the very first time you make this recipe! My family loves this easy recipe and ask for it all the time.
More Easy Enchilada Recipes
Easy Casserole
Easy Chicken Enchilada Casserole
Easy Mexican
Baked Enchilada Chicken
Easy Slow Cooker
Crockpot Shredded Beef Enchilada Casserole
Quick and Easy Vegetarian
Bean and Cheese Enchiladas Recipe
We love to hear from you. If you make this Sour Cream Chicken Enchiladas Recipe, please leave a comment or a star review.
Sour Cream Chicken Enchiladas
Equipment
Ingredients
- 2 – 3 boneless chicken breasts cooked and shredded
- ½ onion chopped
- 1 can of rotel
- 1 tablespoon of taco seasoning or half packet
- 1 can of cream of chicken soup
- 1 8 oz container of sour cream
- 1 cup of milk
- handful of shredded cheese any kind will do!
- 8-10 to tortillas
Instructions
- Preheat oven to 350 degrees.
- In a skillet, brown the onions until soft.
- Add in the shredded chicken, taco seasoning, rotel, and HALF the can of cream of chicken soup.
- Cook over low heat until mixed thoroughly.
- Spoon the mixture evenly into the tortillas.
- Roll and place in a 9×13 pan with the seam side down.
- Continue to do this until your pan is full.
- Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.
- Pour mixture over your rolled tortillas. Sprinkle with cheese
- Bake for 20 minutes until heated through.
Thank you for this recipe. I used processed cheese. I would definitely go by the recipe if shredding your own cheese. It’s still delicious. I added black beans as well . This is a hit
So glad you loved them! This is one of my favorite recipes.
Absolutely fantastic !! Very tasty, easy to make, & easy clean up !!!! I even had a picture of this perfection…Thanks for the recipe…
Yes, these can be frozen. I would assemble the enchiladas as written up to step #9 and then cover and freeze. Let the thaw out completely at room temperature and then bake as directed. Thanks!
Can you freeze this is it better to cook it or not