These Easy Chicken Enchiladas with Sour Cream Sauce are creamy, cheesy and full of flavor! The white sauce is made homemade (without using a can of cream of chicken soup!) and comes together in about 10 minutes! The enchiladas are filled with rotisserie chicken, green chilis, cheese and sour cream and are smothered with the amazing sour cream sauce. This will be a family fave! Show
This post may contain affiliate links which means I may earn a small commission when you click on the links and make a purchase. I will never recommend a product that I don’t support 100%. You can read my full disclosure here. These easy chicken enchiladas are an amazing weeknight recipe that will please the whole family…even your picky eaters! #winning Typically, sour cream enchilada recipes are made with cream of chicken soup…which I have had and they are DELISH! But my simple, homemade sour cream sauce comes together so quickly and tastes SO much better! If you have only tried enchiladas with red sauce, you MUST try these! You are in for a treat! These enchiladas are creamy, cheesy goodness, let me tell you! Serve these enchiladas up with fresh pico de gallo and a side of beans and “Taco” Tuesday never tasted so good! WHY YOU’LL LOVE THIS RECIPE
RECIPE INGREDIENTSYou’ll need the following ingredients to make these delicious chicken enchiladas with sour cream sauce: INGREDIENT NOTESCheese: Use whatever melty cheeses you love! Monterey jack, sharp cheddar, mozzarella, pepper jack and fontina are all cheeses that melt nicely. Chicken: To make this quick and easy, I always use diced rotisserie chicken breast. You can also cook your chicken breasts in a pan ((How to Cook Perfect Chicken Breasts in a Pan)) and dice it up. Have frozen chicken? Use my method for Air Fryer Frozen Chicken Breasts and you’ll have cooked chicken in no time! This recipe also works if you have some leftover chicken you want to use up! Chicken Stock: I love the flavor of chicken STOCK, but chicken broth also works just fine. HOW TO MAKE CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE: STEP BY STEPHere are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below! Step 1: Make the quick and easy sour cream sauce. Basic instructions are in the recipe card below, and full details on this delicious sauce can be found here: Sour Cream Enchilada Sauce Step 2: In a large bowl, stir together diced chicken, taco seasoning, sour cream and 1/2 cup of cheese (reserve the other cheese for topping the enchiladas). Step 3: Lay a flour tortilla flat on a plate and fill it with a heaping 1/3 cup of the chicken mixture. Roll tightly. Step 4: Repeat until tortillas are filled. Place filled tortillas seam-side down in a large 9 x 12 baking dish. Step 4: Pour sauce over enchiladas. Step 5: Top with remaining cheese. Bake in a 400°F oven for 15-20 minutes until bubbly! RECIPE TIPS & TRICKS
STORAGE & REHEATING
ADDITIONS AND SUBSTITUTIONS
FREQUENTLY ASKED QUESTIONSCan I make this dish ahead of time? Yes! You can make this dish up to 3 days in advance. Store the sauce and the enchiladas separately. When you are ready to bake, pour the sauce over the top and add your cheese layer. Can I use corn tortillas? You can use corn tortillas, however, I feel that the sauce is much better tasting on flour tortillas. Corn tortillas also have different texture that I don’t think works as well with this recipe. However, if you love corn tortillas and want to use them, I sure won’t stop you! Make this recipe yours! What can I serve with these creamy chicken enchiladas? The best sides for these chicken enchiladas are: Mexican rice, refried beans, black beans, chips and salsa/guacamole. There are several more ideas in this post, 21 Delicious Sides for Nachos, that would work perfectly, too. OTHER EASY DINNER RECIPES YOU’LL LOVE
Did you make this recipe? Please give it a Star Rating ⭐️⭐️⭐️⭐️⭐️ below or tag @get.on.my.plate on Instagram! I really appreciate–it helps me out so much! Also, please SUBSCRIBE HERE and follow me on INSTAGRAM, FACEBOOK and PINTEREST! For the enchiladas
For the sour cream sauce (See Note 3)
To make the sauce:
To make the enchiladas:
Note 1: Diced rotisserie chicken is a great time saver! You can also used diced chicken from my Perfect Chicken Breasts recipe or cook your chicken breasts in the air fryer using my Air Fryer Frozen Chicken Breasts recipe! Diced, cooked chicken thighs would also be delish! Note 2: You will be using 1 tbsp of the diced green chilis for the sauce. Just throw the rest of the 4oz. can into your chicken mixture. 🙂 Note 3: More detailed instructions for the Sour Cream Enchilada Sauce can be found here–including other ways to enjoy this amazing sauce!!!! Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator. Calories: 358kcal | Carbohydrates: 10.3g | Protein: 25.6g | Fat: 23.3g | Saturated Fat: 14g | Cholesterol: 99mg | Sodium: 1172mg | Potassium: 79mg | Sugar: 3g | Vitamin D: 6µg | Calcium: 253mg | Iron: 1mg What kind of tortillas for enchiladas?Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas.
Can enchiladas be frozen?Cooked enchiladas are safe to freeze, but the tortillas often become soggy or rubbery when the frozen enchiladas are baked. Line a baking dish with parchment paper, leaving an overhang. Assemble and bake the enchiladas as instructed. Let the enchiladas cool completely, then cover with foil and freeze until firm.
How to freeze leftover enchiladas?*TO FREEZE: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 30 minutes. Uncover; continue to bake for an additional 5-10 minutes, or until completely cooked through.
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