Sour Cream Chicken Enchilada Recipe
Sour Cream Chicken Enchiladas deliver ultimate comfort with tender shredded chicken, a creamy sauce, and plenty of cheese. This easy weeknight recipe comes together quickly and is always a family favorite.
Perfectly baked and smothered in a tangy, rich sour cream sauce, these enchiladas are even better the next day and freeze beautifully for future cravings.
What You’ll Need for These Sour Cream Chicken Enchiladas
- Boneless chicken breasts – Cooked and shredded, this is the hearty base that soaks up all the delicious flavors.
- Onion – Chopped and sautéed until soft, it adds a mild sweetness that rounds out the filling.
- Rotel – This canned tomato and green chili mix brings a zesty kick and juicy texture to every bite.
- Taco seasoning – Infuses the chicken with a punch of classic Tex-Mex spice.
- Cream of chicken soup – The secret to a silky, comforting filling and creamy sauce.
- Sour cream – Adds that signature tang and extra creaminess to the topping sauce.
- Milk – Helps create a pourable, luscious sauce to blanket the enchiladas.
- Shredded cheese – Melts beautifully on top, binding all the flavors together.
- Flour tortillas – Soft and pliable, perfect for wrapping up the savory filling.
How to Make Sour Cream Chicken Enchiladas
Start by softening the chopped onion in a skillet until fragrant. Stir in the cooked shredded chicken, taco seasoning, rotel, and half the cream of chicken soup. Let this tasty mixture warm through and meld together.
Spoon the chicken filling into each tortilla, roll them tightly, and arrange seam-side down in a baking dish. In a separate bowl, whisk the remaining cream of chicken soup with sour cream and milk until smooth, then pour generously over the rolled enchiladas. Top with shredded cheese for that irresistible golden finish.
Bake at 350°F for about 20 minutes, or until everything is heated through and the cheese is deliciously melted and bubbly.
Tips & Tasty Twists for Sour Cream Chicken Enchiladas
If you love extra heat, sprinkle in some diced jalapeños or swap rotel for fire-roasted tomatoes. For a smokier depth, add a pinch of chipotle powder to the filling. You can also experiment with different cheeses—try pepper jack for more spice or Monterey Jack for extra meltiness.
To lighten things up, use Greek yogurt instead of sour cream for a protein boost. Add a handful of chopped spinach or sautéed peppers to sneak in extra veggies. Serve these enchiladas with cilantro rice, black beans, or a crisp green salad for a complete meal.
Keeping Leftovers Fresh: Sour Cream Chicken Enchiladas
Store any leftover Sour Cream Chicken Enchiladas in an airtight container in the fridge for up to three days. They reheat beautifully in the oven or microwave—just add a splash of milk if they look dry to keep them creamy. For longer storage, freeze enchiladas individually or in a covered baking dish. Thaw overnight in the fridge and reheat until warm and bubbly for a fuss-free meal any night of the week.
Sour Cream Chicken Enchilada Recipe
Ingredients
- 1 can of rotel
- 2 –3 boneless chicken breasts cooked and shredded
- ½ onion finely chopped
- 1 tablespoon taco seasoning or half a packet
- 1 cup milk
- 1 8 oz container sour cream
- 1 can cream of chicken soup
- 8 –10 tortillas
- Handful of shredded cheese any variety
Instructions
- Preheat the oven to 350°F. Warm a skillet over medium heat and sauté the chopped onions until they soften. Incorporate the shredded chicken, taco seasoning, rotel, and half of the cream of chicken soup. Stir gently and cook on low heat until the mixture melds together. Evenly distribute the filling onto the tortillas, roll them tightly, and arrange seam side down in a 9×13-inch baking dish. In a separate bowl, whisk together the remaining cream of chicken soup, sour cream, and milk until smooth, then pour this sauce over the arranged tortillas. Generously scatter shredded cheese over the top and bake for 20 minutes or until heated through and bubbling.
