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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.
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.
If you are looking for more recipes to freeze, check out these freezer recipes.
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 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.
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
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 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.
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.
Thank you for sharing your experience and your comment!
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!
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.
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!
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!!
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.
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.
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! 😉
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!
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!
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!
Thank you so much!
These are amazing i love these.
Every time I make Sour cream Enchiladas I try a new recipe. I couldnt seem to find a good one that wasn’t boring and bland. But these were awesome!! Keeping this one for sure!! I used black beans and rotel. Yum! Thanks!!
My whole big family love these times. Even the two who hate sour cream love them!!!
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.
This is so yummy and easy!
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!
I made my chicken separately in my crock pot and added diced tomatoes with chiles and soup after I shredded the chicken. The sour cream sauce was fabulous. Super easy. Will make this again for sure.
I’m so glad you enjoyed them! Thank you for sharing 🙂
My son loved these will make again. Used salsa verde instead of rotel. Also shredded my own Monterey Jack cheese.
I have made these several times and they are delicious and easy to make!
Love! Easy and delicious.?
We love these! I’ve never made enchiladas before and they were so easy to do.
Super easy and filling-my husband loves them!
A family favorite! Delicious and easy! We also tried it out with pork leftovers and it turned out also!
My family absolutely Loves this recipe!!
I would wait and put the sauce on right before baking. 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
Woohoo! I’m so glad everyone enjoyed them – thank you!
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
Yes, I would do all the step except back them. Add the mixture on top, cover and freeze. When you are ready to bake it, defrost it overnight in the refrigerator and bake according to the recipe.
I too would like to know more about the freezing. Would you still add the mixture on top of the rolled enchiladas before freezing? And do you recommend they be thawed before baking?
I love making a huge batch to make different times of meals! Great idea – thanks for sharing!
Great Recipe!!
What’s funny is I use this same chicken recipe (Frozen Chicken Breasts, Rotels, Onion and Taco Seasoning pkg) in the crockpot. I typically throw it in the crockpot (*Tip – use a crockpot liner) before bed on low then I’m ready to assemble the next day. I double, triple or quadruple. I can make a bunch of different freezer meals – My three main ones are: Enchiladas, Taco’s, Hawaiian Haystacks. Everyone loves these Enchiladas. Thank you!
Thank you! I’m so glad you enjoyed them!
Excellent made for lunch today & we all loved them! Follow the recipe exactly. The only change was to add a little garlic powder to the chicken and the sauce.
This is a good recipe for a quick and easy meal. I used white corn tortillas softened in oil, and added a little extra rotel to the filling and they were tasty! I’ll be making this again.
Anytime of salsa would work as well if he likes that. If not try a can of enchilada sauce.
What could I substitute for the Rotel tomatoes? Husband basically doesn’t like tomatoes or anything green in his food. Any suggestions would be greatly appreciated.
I made these last week and they were a hit! My husband asked for them again this week, so we may be having these tonight! I added green chilies along with the rotel and also a can of green chilies to the sour cream sauce. My husband likes to put lettuce and tomato on top of his!
Have made this a few times now and absolutely love it!!
Just froze a batch for the first time, so you recommend thawing before cooking, or cooking straight from frozen?
Thank you!
I’m so glad you loved it!
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.
When freezing them, how long do you thaw before cooking?
Thx for the really good keeper recipe. Already a picky family favorite. Now I have to clean up because it is all gone.???
I don’t have enough chicken and live quite far from a grocery store. Can you add the Spanish rice to the chicken filling?
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.
That sounds delicious! Thanks Charity for sharing.
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.
When freezing them, do you thaw in fridge before cooking?
Fixed these tonight & used mild green enchilada sauce instead of Rotel, put some black olives in also. Wife loves it. Will be making again
Made them with bacon and mushrooms sauteed with the onions…. so amazing and thank you!!
Made these and they turned out perfect! Thanks for the recipes!
Awesome – Great to hear! Thanks for sharing.
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!?
We made these last night with flour tortillas, and left out tje onions. They were delicious!!!
Thank you Connie!
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.
Yes, I would freeze it before baking it.
When you freeze on pan…when do you freeze it? Before baking it?
I’m glad you liked them. Thanks for sharing!
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!!
Awesome! I’m glad everyone loved them. We love them as well!
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
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 🙂
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?
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.
I make mine about the same but add a can of green chilis.
Sounds tasty will be making this for my family & friends. Thks.
I’m going to try these recipes!! Sounds awesome