Sour Cream Chicken Enchiladas

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.

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.

• How to Boil Chicken Breasts
• Crock Pot Shredded Chicken
• Instant Pot Shredded 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.