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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.

Sour Cream Chicken Enchiladas in a Baking pan topped with melted cheese and fresh cilantro.
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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 every 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.

If you are looking for more recipes to freeze, check out these freezer recipes.

Sour Cream Chicken Enchiladas in a Baking pan topped with melted cheese and fresh cilantro.

Equipment Needed:

Here is what you’ll need in your kitchen to make these easy chicken enchiladas at home.

  • 9X13 Baking Pan
  • Large Skillet – I used a cast iron skillet but any would work great.
Sour Cream Chicken Enchiladas in a Baking pan topped with melted cheese and fresh cilantro.

Ingredients:

  • Chicken Breasts, cooked and shredded
  • Onion
  • Rotel (or green chilies)
  • Homemade Taco Seasoning (or half packet if using store bought)
  • Cream of Chicken Soup
  • Sour Cream
  • Milk
  • Shredded cheese (any kind will do but we love Monterey jack cheese)
  • Tortillas (corn tortillas or flour tortillas)

How to make Shredded Chicken Enchiladas:

  • Preheat oven to 350 degrees F.
  • In a skillet, brown the chopped onions until soft.
The onions being browned in a cast iron skillet.
  • Add in the shredded chicken, taco seasoning, Rotel, and half the can of cream of chicken soup.
The chicken, taco seasoning, Rotel and half of the cream of chicken soup added to the pan and stirred in.
  • Cook over medium high heat until mixed thoroughly and heated through.
  • Spoon the chicken mixture evenly into the tortillas. I heat the tortillas in the microwave for 30 seconds to make them more pliable.
The chicken mixture placed on the center of a flour tortilla.
  • Roll and place in a 9×13 baking dish with the seam side down.
  • Continue to do this until your pan is full.
The tortillas rolled around the chicken mixture and placed in a baking pan.
  • 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.
The sour cream sauce being mixed together in a small bowl.
  • Pour mixture over your rolled tortillas. Sprinkle with the shredded cheese on top.
The sour cream sauce poured on top of the enchiladas topped with the shredded cheese.
  • Bake for 20 minutes until heated through.
  • Serve with your favorite side dishes.

How to easily 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.

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.

The 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.

How to Make Sour Cream Sauce:

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.

What to serve with Chicken enchiladas

For more easy side dishes for enchiladas check out What to Serve with Enchiladas.

Close up of sour Cream Chicken Enchiladas in a Baking pan topped with melted cheese and fresh cilantro.

How to Store:

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.

How to freeze Chicken enchiladas:

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 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.

Sour Cream Chicken Enchiladas in a Baking pan topped with melted cheese and fresh cilantro

Variation 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.

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.

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The best Sour Cream Chicken Enchiladas

4.95 from 355 votes
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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Cuisine American, Mexican
Course Main
Calories 143

Equipment

Ingredients

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

Serve with your favorite side dishes.

Nutrition Facts

Calories 143kcal, Carbohydrates 5g, Protein 7g, Fat 10g, Saturated Fat 5g, Cholesterol 37mg, Sodium 108mg, Potassium 163mg, Sugar 2g, Vitamin A 300IU, Vitamin C 0.9mg, Calcium 78mg, Iron 0.4mg

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More Enchilada recipes to try:

We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and sour cream sauce. These are the best Sour Cream Chicken Enchiladas. Your entire family will love this easy creamy chicken enchilada recipe that is simple to make at home.  #eatingonadime #chickenrecipes #enchiladarecipes #mexicanrecipes #easydinners

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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  1. 5 stars
    I just made this for my family and it is delicious! We actually didn’t have any cream of chicken so I had to use cream of mushroom. I was worried about that but it turned out amazing!

  2. 5 stars
    Great recipe! I make this all the time and my family loves it. It’s wonderful the way it is but I add a little garlic or garlic powder and a little chicken flavor to the sauce. Excellent!

  3. 5 stars
    We loved these! I’ve never made enchiladas before and was a little unsure, however, these were very easy to make. The hardest part was cooking the chicken. Next time I will buy a rotisserie chicken. My husband even loved them. Will be making them often!

  4. These are the VERY BEST chicken enchiladas I have ever made! Easy, easy, easy! Thank you for posting this DELICIOUS recipe. I have been searching for the perfect enchilada recipe and now I have found it! 😉

  5. 5 stars
    Look these are my favorite sour cream enchiladas! They are simple, quick and the best. I am usually not a fan of soup for making sauces but I use it for this recipe without regret.

  6. I’m gluten intolerant and this recipie seems easy enough to tweak for we GF people. Just Corn tortillas or the newer Gf flour ones. The soup can be found in the gf section at Walmart and other stores. The seasoning an also be found in Gf at Walmart. The rest seems safe to use and make it. Sounds really easy if you esp cook and shred your chicken ahead of time!. I will surely try it in gluten Free version. Please pass this along.

  7. 5 stars
    Made these up tonight & they were terrific! Served with Spanish rice & refried beans. Boy oh boy, was it ever delicious! I love your idea of making double & freezing the second batch in a disposable tin. Takes up far less room, it’s all ready to go, no dishes to wash & frees up a container! I’m going to start doing that from now on! Thank you so much for all the tips & a great recipe!!

  8. 4 stars
    We made this last night, and it was very good – BUT, I’m presuming that the tomatoes need to be drained? The filling was very loose, but I didn’t drain. 🙁 Will make again, but next time I’ll drain most of the liquid and likely use a little less milk for the sauce.

    Thanks!

  9. I put some cooked rice covered with some sauce on the bottom of the pan before putting the enchiladas on top. I also thought the sauce was a bit bland so I mixed in some of the leftover Taco pkg. seasonings. Yum. Husband thought it was the best enchiladas ever.

  10. 5 stars
    I used a whole rotisserie chicken, regular size carb balance flour tortillas, and added a small can of green chili enchilada sauce. Same amount of ingredients for the recipe. I used 1/2 can of enchilada sauce for bottom of the dish and mixed the rest in with the sour cream mixture. I had leftover chicken blend and decided to try tortilla chips, chicken, and sour cream. I added refried beans, Spanish rice, and Tostitos mild queso…voila…Nachos!

    Excellent Recipe! Thank you for sharing!

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