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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.
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.
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.
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.
- 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 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.
- Roll and place in a 9×13 baking dish 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. If the sauce is too thick, add a small amount of chicken broth to thin the sauce out.
- Pour mixture over your rolled tortillas. Sprinkle with the shredded cheese on top.
- 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
- We serve these healthy Sour Cream Chicken Enchiladas with Easy Spanish Rice Recipe. The sour cream sauce is amazing over this rice!
- Easy Crockpot Refried Beans Recipe is an easy side dish
- Homemade Salsa Recipe is fun to serve with chips or to spoon on top of the enchiladas
For more easy side dishes for enchiladas check out What to Serve with Enchiladas.
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.
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 after the very first time you make this recipe! My family loves this easy recipe and ask for it all the time.
Print this Enchiladas Recipe below:
The best Sour Cream Chicken Enchiladas
Equipment
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
More Enchilada recipes to try:
- Easy Chicken Enchilada Casserole
- Baked Enchilada Chicken Recipe
- Crock Pot Shredded Beef Enchilada Casserole
- Bean and Cheese Enchiladas Recipe
- Easy Ground Beef Enchiladas recipe
- Homemade Cheese Enchiladas Recipe
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!
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!
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!
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! 😉
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.
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.
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!!
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!
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.