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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Alyssa says
Love enchaladas! I like the idea of guac rice. I love rice and my husband loves guac, so that might be a marrage made in heaven for us 🙂 However, we both love cilantro.
Katherine Martinelli says
Aaahhh I love enchiladas and these look SO good!!! I will have to make them soon. Seriously, I just had dinner and my stomach is grumbling for these 🙂
Cucina49 says
Those look delish…and easy indeed. My kind of weeknight dinner!
Carolyn says
We LOVE enchiladas in this house. I mean LOVE! So this is a great pick for the SRC. Hey, since we’re both in group A, maybe sometime I will get YOUR blog 😉
Katrina @ In Katrina's Kitchen says
Oh this is right up my ally! Yum!
Kim Bee says
Loving these enchiladas Erin. You got assigned a wonderful blog. These would make my guys super happy. They just look so inviting.
Sandra's Easy Cooking says
Oh how I wish to have this! I love the idea and recipe too! Just perfect meal Erin!! congrats on top 9!!!
Meagan @ Scarletta Bakes says
These enchiladas look fantastic, Erin! TOTALLY drool-worthy! Congrats on Top 9!! 🙂
FreeSpiritEater says
I LOVE enchiladas! These look absolutely delish! Congratulations on Top 9 Erin! Well done! =]
Sudha says
Hmm…tasty chicken enchiladas!!I love the idea of adding sour cream – it is a great taste-enhancer no doubt!Congrats on making it to the Top 9:)
Wit,wok&wisdom
Ongoing Event – ‘Love for Lentils’
Margaret says
YUM on the chicken enchiladas. And on the one you ALMOST chose, too. This is where you learn to make your own pasta……
Emily @ Life on Food says
This looks like a marvelous dinner. My husband is banned from spicy foods for a while and it is killing me not to be able to make things like this.
kita says
Holy moly these look amazing. I love that they look like they are soaked with sauce and the sour cream. These sound like killer enchiladas.
Katerina @ diethood .com says
Oh my, these enchiladas sound incredible!! YUM!!
Tara says
A delicious way to stretch a chicken breast into a full meal!
Kara says
My family loves these, and they are so easy! I actually like to make extra chicken and freeze it so I can whip these up even faster.
Suzy says
Making these for dinner tonight!
Sabrina says
We love Mexican food and this one looks to be a hit! So easy and so cheesy, just the way we like it.
Steph says
These are my favorite enchiladas of all time! Love this recipe!
Chrissie Baker says
These enchiladas are amazing! Have made several times. Best sour cream enchiladas ever! Get so many compliments!
Anna says
I am obsessed with these enchiladas! So cheesy and delicious!
Catalina says
These enchiladas would be perfect for our Sunday lunch. I am sure everyone will love them!
Katerina @ diethood .com says
Oh my, I love this! It sounds incredibly delicious!!
Krista says
This looks amazing! I love how easy this is to make too!
Karen (Back Road Journal) says
Being from Texas originally, I’ve eaten my share of enchiladas. While I love them prepared individually, your casserole is much easier to make and just as tasty.