Easy Sour Cream Chicken Enchiladas

Enchiladas, a quintessential dish in Mexican cuisine, are cherished for their rich flavors and comforting appeal. However, today we’re shaking things up with our Easy Sour Cream Chicken Enchiladas—a delicious deviation from the traditional recipe. While these may not be your abuela’s enchiladas, they promise all the satisfaction in a fraction of the time, making them a perfect choice for busy weeknights or impromptu gatherings. Let’s dive into this quick and easy meal that adds a delightful twist to the Mexican-inspired culinary landscape.

Ingredients

• 8 large flour tortillas
• 2 cups cooked, shredded or cubed chicken (rotisserie chicken works great)
• 2 cups shredded cheese (Cheddar or Monterey Jack cheese)
• 1 cup (1- 8 oz container) sour cream
• 1 can cream of chicken soup
• Salt and pepper to taste

Chicken tip – You can use either rotisserie chicken or just some cubed cooked chicken. For convenience I like to buy my chicken in bulk and then cut it up. Cook the chicken with salt and pepper. Once the chicken is cooked I will then bag it in 2 cup portions. Use freezer safe bags and once they are cooled throw it in the freezer.

How To Make Easy Sour Cream Chicken Enchiladas

Step 1: Prepare the Filling Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the sour cream and cream of chicken soup. Once the sour cream is incorporated add a handful of shredded cheese and cooked chicken. Mix until all the ingredients are well incorporated.

Step 2: Assemble the Enchiladas – Lay out the flour tortillas on a clean surface. Spoon the chicken mixture evenly onto each tortilla, then roll them up tightly, placing them seam-side down in a 9×13 inch baking dish. Repeat this process until all the tortillas are filled and rolled.

Step 3: Add Cheese – Sprinkle the remaining shredded cheese over the top of the enchiladas, creating a generous layer of cheesy goodness.

Step 4: Bake Place the baking dish in the preheated oven and bake for 30 minutes, or until the cheese is melted and the enchiladas are heated through. If you would like your cheese to be crispy, turn on the broiler and let cook until cheese is bubbly and golden brown.

Step 5: Garnish and Serve Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro, fresh tomatoes, guacamole, or our favorite, salsa. Serve hot and enjoy the creamy, cheesy goodness of these Easy Sour Cream Enchiladas!

Simple Does It!

Conclusion: With just a handful of simple ingredients and easy steps, you can whip up a batch of these delicious Sour Cream Enchiladas in no time. Whether you’re cooking for your family or entertaining guests, this recipe is sure to impress. So next time you’re craving Mexican comfort food with a twist, give these enchiladas a try – they’re guaranteed to become a new favorite!

Easy Sour Cream Chicken Enchiladas

Makinzie Shandrew

Easy Sour cream chicken enchiladas: Tender chicken wrapped in tortillas, smothered in a creamy sour cream sauce, and baked to perfection.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course

Servings 8

Ingredients

  

• 8 flour tortillas
• 2 cups cooked chicken
• 2 cups shredded cheese
• 1 cup sour cream
• 1 can cream of chicken soup (10 oz can)
• salt and pepper to taste

Toppings

• chopped cilantro, fresh tomatoes, guacamole, or salsa.

Instructions

 

• Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the sour cream and cream of chicken soup. Once the sour cream is incorporated add a handful of shredded cheese and cooked chicken. Mix until all the ingredients are well incorporated.
• Lay out the flour tortillas on a clean surface. Spoon the chicken mixture evenly onto each tortilla, then roll them up tightly, placing them seam-side down in a 9×13 inch baking dish. Repeat this process until all the tortillas are filled and rolled. 
• Sprinkle the remaining shredded cheese over the top of the enchiladas, creating a generous layer of cheesy goodness.
• Place the baking dish in the preheated oven and bake for 30 minutes, or until the cheese is melted and the enchiladas are heated through. If you would like your cheese to be crispy, turn on the broiler and let cook until cheese is bubbly and golden brown.  
• Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro, fresh tomatoes, guacamole, or our favorite, salsa. Serve hot and enjoy the creamy, cheesy goodness of these Easy Sour Cream Enchiladas!

Some of the links above are affiliate links, which pay me a small commission for recommending my favorite products at no extra cost to you! Thank you for supporting Simply Treats and Eats.