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Sour Cream Chicken Enchiladas

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Creamy sour cream chicken enchiladas filled with tender shredded chicken and topped with a rich, cheesy sauce for a comforting meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American
  • Diet: Low Salt

Ingredients

  • Cooked shredded chicken 2 cups
  • Sour cream 1 cup
  • Cream of chicken soup 1 can (10.5 oz)
  • Shredded cheddar cheese 1 cup
  • Shredded mozzarella cheese 1 cup
  • Chopped onion 1/2 cup
  • Garlic powder 1/2 teaspoon
  • Ground cumin 1/2 teaspoon
  • Salt 1/2 teaspoon
  • Black pepper 1/4 teaspoon
  • Flour tortillas 8 small
  • Olive oil 1 tablespoon
  • Milk 1/4 cup

Instructions

  1. Preheat oven to 180°C (350°F) and lightly grease a baking dish.
  2. Heat olive oil in a skillet over medium heat and sauté chopped onion until soft.
  3. In a bowl, mix shredded chicken, half the cheddar, half the mozzarella, garlic powder, cumin, salt, and pepper. Stir in sautéed onions.
  4. In another bowl, whisk sour cream, cream of chicken soup, and milk until smooth.
  5. Spread a small amount of sauce on the bottom of the baking dish.
  6. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish.
  7. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
  8. Bake for 20–25 minutes until cheese is melted and bubbly.
  9. Let cool slightly before serving.

Notes

  • Add green chilies or jalapeños for extra heat.
  • Use rotisserie chicken for convenience.
  • Warm tortillas before rolling to prevent cracking.
  • Store leftovers in the refrigerator for up to 3 days.
  • Add a splash of milk when reheating if sauce thickens.

Nutrition

Find it online: https://savorymomskitchen.com/sour-cream-chicken-enchiladas/