Description
A creamy, cheesy sour cream chicken enchilada recipe perfect for weeknight dinners or meal prepping.
Ingredients
3 cups shredded cooked chicken
2 cups sour cream
1 can (10.5 oz) cream of chicken soup
1 small can diced green chilies
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
8 small flour tortillas
Chopped cilantro or green onions for garnish (optional)
Instructions
1. Preheat oven to 350°F. Grease a 9×13 baking dish.
2. Mix sour cream, cream of chicken soup, green chilies, garlic powder, onion powder, salt, and pepper. Reserve 1 cup of sauce.
3. In another bowl, combine chicken, 1 cup of sour cream sauce, and 1 cup of Monterey Jack cheese.
4. Fill each tortilla with chicken mixture, roll, and place seam-side down in the dish.
5. Pour reserved sauce over enchiladas and sprinkle with remaining cheeses.
6. Cover with foil and bake for 25 minutes. Uncover and bake 10–15 more minutes until bubbly.
Notes
Use rotisserie or canned chicken to save time.
Warm tortillas to prevent cracking when rolling.
Top with avocado, tomatoes, or Mexican crema for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 310
- Sugar: 2g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Sour Cream Chicken Enchiladas, Creamy Chicken Enchiladas, Chicken Enchiladas with Sour Cream Sauce