Sour Cream Chicken Enchiladas – Easy to make and absolutely delicious! Rich, creamy and great for any night of the week!
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 seasonings are there, I am one happy girl. If you serve with Margaritas I am even happier!
Enchiladas have always been a favorite, but sometimes they can be tedious to assemble. Which is why 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.
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 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!
How to Make Sour Cream Chicken Enchiladas
- 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.
- 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.
- Roll up the enchiladas! When everything is already mixed together they are very easy to assemble. Just scoop the filling in and roll.
- 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.
- How long to bake enchiladas is pretty much the same for every recipe ever. It takes about 40-45 minutes. You bake them covered with foil and when you remove the foil you want everything to be bubbling and hot, that is how you know it is done.
Can Enchiladas be Made Ahead of Time
Definitely, you can make the filling ahead of time and have that waiting for you. You can even roll them ahead of time. I personally like to add the sauce right before baking. So I would roll them (have the sauce in the bottom of the pan) and then put them in the fridge until you are ready to bake. Then just take the out, pour the sauce over the top and bake.
Can you Freeze Enchiladas
Yes. You can freeze them before you bake them and you can freeze the leftovers. You do have the option to freeze with or without sauce. Both of them works, but if you are not going to be baking them in the next month, I would hold off on adding the sauce. The sauce does tend to develop ice crystals in the freezer quicker than other things.
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.
I like to make extra when I make this sour cream enchiladas, because they are still great reheated the next day. They are great to have stocked in the fridge for lunches for a couple days. I hope you add these to your menu and that your family loves them as much as we do.
How To Soften Corn Tortillas
The biggest problem when using corn tortillas is to make sure that they don’t fall apart when you are rolling them. The key is to soften them first, this makes them pliable and less likely to fall apart. There are 3 options I like for this.
- Place a stack of corn tortillas in a towel and microwave for 30-40 seconds until they are warm.
- Heat a dry skillet over high heat and heat each tortilla for about 10 seconds per side until it is soft and pliable.
- Flash fry them. Fill a skillet with enough oil for a tortilla to be completely coated. Heat over medium high heat, and drop each tortilla in the oil for 5-6 seconds until nice and soft. Place on a lined plate so they aren’t greasy.
What to Serve With Enchiladas
What Can I Use Instead Of Sour Cream?
There are a few options that will give you the creaminess that sour cream does in this recipe.
- Greek Yogurt (plain)
- Cottage Cheese
- Cream Cheese
More Mexican Recipes You Will Love
- Baked Mexican Cheese Dip
- Dorito Taco Salad
- Flank Steak Tacos
- Homemade Corn Tortillas
- Refried Bean Dip
- Ground Beef Enchiladas
- Chicken Fajitas
- White Queso Dip
Sour Cream Enchiladas
Sour Cream Chicken Enchiladas - Easy to make and absolutely delicious! Rich, creamy and great for any night of the week!
Ingredients
- 1 large chicken breast
- 1 Tbls taco seasoning
- 1/4 onion, diced
- 1 1/2 cup sour cream
- 1 1/2 cups Cheddar Cheese
- 8 small tortillas
- 2 (10 oz) cans enchilada sauce
Instructions
- Preheat oven to 350 degrees.
- Season chicken breast with taco seasoning. Bake for 25-30 minutes or until cooked through. Remove from oven and shred.
- Combine chicken, onion, sour cream and 1 cup of cheese in a bowl.
- 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 35 minutes, until bubbly and warm.
- Uncover, sprinkle with remaining cheese. Return to the oven for 5 minutes, or until cheese is melted.
- Allow to cool for 5 minutes before serving (makes them easier to remove from the pan).
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 738Total Fat 40gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 15gCholesterol 122mgSodium 1050mgCarbohydrates 63gFiber 4gSugar 5gProtein 31g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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annie says
Sometimes you just need good cheesy comfort food like this, don’t you?! Yum!
Chrissie Baker says
Erin, these enchiladas look fabulous! Love the sour cream sauce. We eat lots of Mexican food. It’s so tasty!
Sara Welch says
This was such a flavorful dish; easily a new family favorite recipe! Looking forward to enjoying this again later this week!
Vik says
My family loves Mexican food as well, especially enchiladas! I made this for dinner last night and it was a big hit, definitely making this again
Butch Robinson says
try with green sauce and mexican rice in the enchilada.
Jessy says
Looks and sounds delicious! Saving to make soon!
Lora says
It’s been so long since we enjoyed a great enchilada…this sour cream version is a recipe to make over and over again!
Michelle Goth says
These look tender, cheesy and perfect! Thanks for sharing!
Rhonda says
I make my own all the time, but we find the store bought enchilada sauces too spicy, so I just mix it 1/2 & 1/2 with a package of enchilada sauce and a jar of savory beef gravy and it’s perfect every time. Easy meal that looks like you spent a ton of time doing it. I also buy the rotisserie chickens from the local market when on sale/clearance. I de-bone them into baggies and throw it into the freezer for meals like this, quesadillas or chicken tacos. It has so much flavor. Then I’ll add chili powder, garlic, cilantro, and few other spices instead of the taco seasoning that’s a tad too spicy for my family as well. Will have to try with the sour cream inside before cooking now. We usually add it cooking.
Nancy says
I made these tonight & they were so good! I used flour tortillas instead of corn. I also used green enchilada sauce instead of red. I would personally like a little heat to it but I didn’t add any since I had to make it kid friendly! This is a keeper!
Connie says
I’d like to use the green sauce as well. How did it turn out? Would you add green chilies?
Cheryl says
I did my chicken prep in a crock pot. I just had to add cheese when I got home.
nat says
This recipe is to die for. We loved it and kids were asking for seconds. Thanks
Traci says
I’m going to make this tonight but will save cooking the chicken and buy a rotisserie one instead.
Angela says
So good! We added some additional chicken to ours.
Sally says
Made tonite looks yummy still baking in oven
Robyn says
If you use rotisserie chicken do you still use taco seasoning
Erin S says
Yes – you want the chicken seasoned with the Mexican spices. So shred the chicken and just toss with taco seasoning before proceeding with the recipe.
L says
Do you bake it with water, or the chicken frozen? How long do you bake it for? If you cook it in the crockpot, how long do you cook it for? Thank you.
Erin S says
No I don’t bake it in water, just put it in a pan with the seasoning and bake until the chicken is cooked thru. The recipe says to bake at 350 for 25-30 minutes, but it will depend on the size of your chicken. If you put it in the crock pot I would put on low for 4-5 hours until the chicken is done and you can shred it.
Ellen says
Made this tonight for dinner. It was my first time making enchiladas, and we all thought they were absolutely phenomenal!! The filling is so simple but so flavorful. I don’t have taco seasoning, so I seasoned with my own Mexican-inspired spices, and I added a little enchilada sauce to the chicken mixture. Everything else as directed. Will absolutely be making this again 🙂 Thank you!!
Liz says
This is so good! I don’t like the texture of shredded chicken, so used ground chicken instead and added 1/4 cup of minced poblano pepper to the filling. Thanks so much for this recipe!
Kelly Olga says
Really great recipe!! I used green sauce!! Delicious Thank you!
Brenda Schimp says
When printing your receipes is it possible for you to add the option to print the image? I like a picture along with my recipes. Please and Thank you!!! Can’t wait to try some of these delicious looking receipes! Blessings!
Erin S says
I will talk to the developer again to see if I can turn it back on! I like having the thumbnail on a recipe as well, but the few recipes that I include how-to picture because it is a complicated recipe, those print as well and there is not a way to print one without the other (at least there wasn’t a few months ago). I was getting complaints about certain recipes taking up too many pages, so I just turned it off.