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.
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
- 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)
Watch this video on how to make The BEST Sour Cream Chicken Enchiladas:
How to make Sour Cream Chicken 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.
Sour Cream Enchilada Sauce is 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:
- 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
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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 9x13 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.
The entire family will love Sour Cream Chicken Enchiladas Recipe.
You might also like delicious Baked Teriyaki Chicken Recipe that can be prepared with very little time and work.
Make this Easy Ground Beef Enchiladas Recipe for Mexican Monday when you need a quick but delicious dinner idea.
More Mexican recipes to try:
- Easy Spanish Rice Pressure Cooker Recipe
- Crockpot Chicken Enchilada Casserole
- Easy Chicken Enchilada Soup Recipe
- Crockpot Taco Soup Recipe
- Sour Cream Chicken Enchiladas
- Quick Skillet Chicken Fajitas Recipe
- Healthy Chicken Tacos Pressure Cooker Recipe
- Easy Baked Enchilada Chicken Recipe
- Gluten Free Crock pot Mexican Shredded Beef Taco Recipe
Carolyn says
I’m going to try these recipes!! Sounds awesome
Gwen says
Sounds tasty will be making this for my family & friends. Thks.
Karen says
I make mine about the same but add a can of green chilis.
Kristi says
If you have Celiac Disease this recipe is just as good using corn tortillas. Be sure to check and make sure the soup you are using is gluten free. I use homemade S.O.S. mix and make my own.
Jennifer says
Just found your site! LOVE it and can’t wait to make so many of these recipes. With your nutrition facts on this one, would that be per enchilada?
Carrie says
It’s for 1/8 of the entire dish, so if you made 8 enchiladas, then this would be for 1. Sometimes, I make a few more if I have room in my pan 🙂
Lisa Giles says
This is now on our families weekly list to make. They absolutely love them! We use a whole package of taco seasoning in our meat and 2 cans of cream of chicken in ours. So good!! Thanks for the recipe
Carrie says
Awesome! I’m glad everyone loved them. We love them as well!
Meg says
Made these tonight for dinner, just put them into the oven, I taste as I cook and oh WOW so yummy!! I am certain this will be a hit with my family!! Already hearing “man what smells so good mom” so I’m sure this will become a regular dinner at our home. Thank you!!
Carrie says
I’m glad you liked them. Thanks for sharing!
Krystle says
When you freeze on pan…when do you freeze it? Before baking it?
Carrie says
Yes, I would freeze it before baking it.
Connie says
I made the Sour Cream Chicken Enchiladas for supper tonight and they were wonderful. I used canned chicken bc that’s all I had and used the canned cream of chicken soup, Mexican shredded cheese, can of Rotel and added black beans. They were yummy ???… I will be making them again, soon. Thank you so much for an awesome recipe.
Carrie says
Thank you Connie!
Shelly says
We made these last night with flour tortillas, and left out tje onions. They were delicious!!!
Landry says
So delicious! Second time making in two weeks, I added a half can of hot Chile’s with a can of mild this time. The leftovers taste even better. (Only cooking for two) Thanks for this GREAT recipe!?
Carrie says
Awesome – Great to hear! Thanks for sharing.
Matthew Fleming says
Made these and they turned out perfect! Thanks for the recipes!
charity says
Made them with bacon and mushrooms sauteed with the onions…. so amazing and thank you!!
Don says
Fixed these tonight & used mild green enchilada sauce instead of Rotel, put some black olives in also. Wife loves it. Will be making again
Rhonda says
When freezing them, do you thaw in fridge before cooking?
Kevin says
I made this as directed. The enchiladas turned out wonderful and it was fairly easy and quick. This recipe will be going into my recipe box.
Carrie says
That sounds delicious! Thanks Charity for sharing.
Gail Wilson says
I had some rotisserie chicken left over and wanted to make sour cream chicken enchiladas. This recipe sounded good so tried it and it was more than good….it was great!!! Quick and easy to put together, especially when the chicken was already cooked 🙂 My husband and I both loved it and will be making it again for sure.
Judy says
I don’t have enough chicken and live quite far from a grocery store. Can you add the Spanish rice to the chicken filling?
Sue Pence says
Thx for the really good keeper recipe. Already a picky family favorite. Now I have to clean up because it is all gone.???
Damita Harrell says
The best ever, I used chicken thighs instead of chicken breast. In addition, I used chicken taco seasoning and taco seasoning because I had at least 10 pieces. I also marinated my chicken thighs in terakyi sauce to enhance the flavor. Inadvertently, I over seasoned the chicken thighs, but it worked to my advantage. I didn’t have to season my dish at all. By doubling the ingredients I’m sure I was able to capture the same flavors from the original recipe. It was so good and flavorful I ate it for breakfast too. Thank u for the recipe, I will use it to make a Mexican lasagna next.
Carrie says
I’m so glad you loved it!