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These easy Sour Cream Chicken Enchiladas are rich, creamy and great for any night of the week! A creamy, cheesy chicken filling is rolled in corn tortillas and topped with enchilada sauce and more cheese.
Mexican food is probably my favorite kind of food. I love your basic taco night, but then I love perfectly tender pork in Pork Tacos as well. It can be anything in between as well, as long as those Tex-Mex seasonings are there, I am happy.
Enchiladas have always been a favorite, but sometimes they can be tedious to assemble. Which is why Beef Enchilada Casserole is a great idea. But these sour cream chicken enchiladas are almost as easy and so good! The creamy filling is so rich and delicious everyone is going to love them.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Chicken Breast – you could use already cooked chicken or rotisserie chicken for this as well. Just season with a little taco seasoning and make the filling.
- Taco Seasoning – you can use store bought or Homemade Taco Seasoning for this.
- Onion
- Sour Cream
- Shredded Cheese – I use cheddar cheese, but you can really use whatever cheese you have or like. If you want to spice it up you could use Pepper Jack
- Corn Tortillas
- Enchilada Sauce
How To Make Sour Cream Chicken Enchiladas
- Make Chicken. Start with cooking your chicken. I take 1 large chicken breast and season both sides with taco seasoning. Then just bake until it is done and shred. This is great to do ahead of time and have in the fridge or even freezer waiting for you. If you have leftover chicken or want to use rotisserie chicken just shred and toss with taco seasoning.
- Make Filling. Once the chicken is shredded mix together chicken, onions, sour cream and cheese. You can do this ahead of time as well. Just cover and store in the fridge for a couple days until you are ready to us it.
- Fill and Roll. When everything is already mixed together they are very easy to assemble. Just scoop the filling in and roll.
- Add Sauce. You can use store bought or homemade enchilada sauce. It is best to add some sauce in the bottom of the pan before you add your enchiladas, this will help them not stick.
- Bake. Cover your pan with foil and bake for about 30 minutes. Remove the foil, top with extra cheese if desired and bake for another 15-20 minutes until everything is hot, melty, and bubbly.
Flour or Corn Tortillas
There are two questions that pop up all the time when I talk about enchiladas. Can enchiladas be made with corn tortillas? And wait for it… Can enchiladas be made with flour tortillas? The answer is yes to both.
Technically if you want to make authentic Mexican style enchiladas, corn tortillas are what you use. And if you use a flour tortilla you are making a burrito. Either way you are filling it and topping it the same way.
There are people who feel very strongly about this choice and will tell you that enchiladas made with flour tortillas are not enchiladas at all. But it is your kitchen, in your house, so you can do whatever you want!
Recipe Tips & Tricks
- Use whatever tortilla you like, but make sure to warm your tortillas before filling and rolling. Corn tortillas are well known for cracking, they need to be warm when you roll them up to stop them from cracking and falling apart. You can do this in the microwave wrapped in a towel, or you can do it in a skillet for about 30 seconds per side.
- Don’t want to use sour cream? You can use cottage cheese (I would puree first, so it is smooth), plain Greek yogurt or even some cream cheese. Many recipes call for cream of chicken soup, which you could use as well. Or you could use Homemade Cream of Chicken Soup if you wanted to skip the store bought stuff.
- Want to make ahead? You can make the filling ahead of time and have that waiting for you. You can even roll them ahead of time and then put them in the fridge until you are ready to bake.
- This recipe calls for enchilada sauce. You can find multiple different brands at most grocery stores, so you can use whatever your favorite is. Or you can also use Homemade Enchilada Sauce.
What To Serve With Enchiladas
Like most Mexican style dinners, you can really go all out and serve with all sorts of sides. Homemade Refried Beans or Slow Cooker Black Beans are always delicious. You can make Cilantro Lime Rice or Spanish Rice as well.
And of course no meal is completely without Guacamole or Restaurant Style Salsa.
Storage
Refrigerate – You can make these ahead of time and have in the fridge waiting to bake. Or if you have leftovers place in an airtight container and have in the fridge for 3-4 days. You can microwave or reheat in the oven until they are warmed through.
Freezing – You can freeze sour cream chicken enchiladas before you bake them and you can freeze the leftovers. Cover tightly and freezer for up to 3 months. Let them thaw in the fridge before baking as the recipe instructs or reheating.
If you are going to freeze these enchiladas, I suggest you use corn tortillas. Flour tortillas can tend to get a little bit gummy with the sour cream filling after they are frozen and thawed. Corn tortillas just hold up a little better.
More Mexican Inspired Recipes
- Shrimp Nachos
- Sheet Pan Chicken Fajitas
- Mexican Skillet Potatoes
- Chicken Fajita Casserole
- Dorito Taco Casserole
Sour Cream Chicken Enchiladas
Video
Ingredients
- 1 large chicken breast
- 1 Tablespoon taco seasoning
- 1/2 cup onion, diced
- 1 1/2 cup sour cream
- 1 1/2 cups Cheddar Cheese
- 8 corn tortillas
- 20 oz enchilada sauce
Instructions
- Preheat oven to 350º F.
- Season chicken breast with taco seasoning. Bake for 25-30 minutes or until cooked through. Remove from oven and shred.1 large chicken breast, 1 Tablespoon taco seasoning
- Combine chicken, onion, sour cream and 1 cup of cheese in a bowl.1/2 cup onion, 1 1/2 cup sour cream, 1 1/2 cups Cheddar Cheese
- Wrap corn tortillas in a towel and heat in microwave for 1 minute until hot and warmed through.8 corn tortillas
- Fill tortillas with chicken mixture. Roll, and place seam side down in a 13 x 9 baking dish that has a small amount of enchilada sauce coating the bottom.
- Pour over the rest of the enchilada sauce. Cover with foil and bake for about 30-35 minutes, until bubbly and warm.20 oz enchilada sauce
- Uncover, sprinkle with remaining cheese. Return to the oven for 15 minutes, or until cheese is melted.
- Allow to cool for 5 minutes before serving (makes them easier to remove from the pan).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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