We have the easiest Sour Cream Chicken Enchiladas Recipe 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.
The best Sour Cream Chicken Enchiladas
Many of you have asked for my sour cream enchilada recipe and here it is. I know that you will LOVE the recipe that our family calls the BEST Sour Cream Chicken Enchiladas.
I have been making these for years… literally years and it just gets better and better over time. Plus, make sure you make a double batch – these freeze great and actually taste better when you eat them the next day for lunch.
Watch this video on how to make The BEST Sour Cream Chicken Enchiladas:
YUM!
Sour Cream Enchiladas are really easy to make too!
The Best Sour Cream Shredded Chicken Enchiladas recipe!
You are going to wonder why you didn’t make this sooner. My kids go crazy over this meal.
Make a double batch of Chicken Enchiladas with Sour Cream sauce to freeze!
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.
This recipe is perfect in a 9×13 casserole dish. The ones with the lid are really handy if you are taking this dish somewhere.
I use the disposable pans for the one I am freezing. It helps so much on those busy nights.
Let’s make Sour Cream Cheese Enchiladas.
Ingredients for Tex Mex Sour Cream Chicken Enchiladas:
- 2 – 3 boneless chicken breasts, cooked and shredded (Try Crock Pot Shredded Chicken)
- ½ onion chopped
- 1 can of rotel (or green chilies)
- 1 tablespoon of homemade taco seasoning (or half packet if using store bought.)
- 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 but we love monterey jack cheese)
- 8-10 tortillas (corn tortillas or flour tortillas)
How to make this enchiladas Recipe:
- Preheat oven to 350 degrees.
- In a skillet, brown the chopped onions until soft.
- 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.
- Spoon the chicken 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.
- Serve with your favorite side dishes.
Add your sauce, your cheese and bake! It really is that easy.
If the sauce is too thick, you can add chicken broth.
These are great over rice.
We serve these healthy Sour Cream Chicken Enchiladas with Easy Spanish Rice Recipe. The sour cream sauce is amazing over this rice!
The green chile gives it the best flavor. Sometimes I also add black beans to the enchilada recipe.
Before you know it you have a delicious dinner on the table! You could even just use a cup of chicken to stretch your meat in these sour cream enchiladas.
Try Chicken Enchiladas with cream of chicken soup for dinner tonight!
How do you like to make your enchiladas?
Cream of Chicken Enchiladas are really tasty. If you are in a hurry it is nice to just use the can.
Let us know if you try Sour Cream Chicken Enchiladas with Cream of Chicken Soup.
Try Easy Sour Cream Enchiladas today!
A few changes you can make:
- Use a rotisserie chicken to save even more time.
- You can add in black beans
- Try it with ground beef instead of chicken
My family loves this recipe just the way it is but you can easily alter it to make it your own. Make sure you come back and let us know if you try any other variations by leaving a comment.
It is sure to be a family favorite after the very first time you make this recipe!
We have Sour Cream Chicken Enchiladas recipe on our regular menu plan rotation.
The kids go crazy over it and I love it too!
Print this Sour Cream Chicken Enchiladas Recipe below:
The best Sour Cream Chicken Enchiladas
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.
Recipe Notes
Nutrition Facts
Easy Sour Cream Chicken Enchiladas Recipe.
More Enchilada recipes to try:
- Easy Chicken Enchilada Casserole
- Baked Enchilada Chicken Recipe
- Crock Pot Shredded beef Enchilada Casserole
- Easy Ground Beef Enchiladas recipe
A HUGE hit for dinner last night. Everyone loved them and said they were better than the restaurants’. I made double the recipe so there were extras to be frozen. I made them exactly as the recipe stated. I also made the rice and it too was a hit.. Thanks
Woohoo! I’m so glad everyone enjoyed them – thank you!
I made these but am not going to cook and serve for 6 hours. Should I put the sauce on now or wait until I put in oven? Concerned about the sauce making it soggy if I put it on ahead of time. Thanks
I would wait and put the sauce on right before baking. Thank you!
My family absolutely Loves this recipe!!
A family favorite! Delicious and easy! We also tried it out with pork leftovers and it turned out also!
Super easy and filling-my husband loves them!
We love these! I’ve never made enchiladas before and they were so easy to do.
Love! Easy and delicious.?
I have made these several times and they are delicious and easy to make!
My son loved these will make again. Used salsa verde instead of rotel. Also shredded my own Monterey Jack cheese.
I’m so glad you enjoyed them! Thank you for sharing 🙂
These enchiladas are great! To make them even quicker and easier, I use a rotisserie chicken. And these are great reheated for lunch the next day too!
This is so yummy and easy!
This was absolutely delicious! I did substitute the Rotel for a can of green chilis and mixed pepper Jack and shredded provolone cheeses for the topping.
My whole big family love these times. Even the two who hate sour cream love them!!!