Creamy Chicken Sour Cream Enchiladas
These creamy chicken enchiladas are packed with shredded chicken, sour cream, green chilies, and cheese all wrapped in soft flour tortillas and baked to golden, cheesy perfection. A family-favorite comfort meal!
Equipment
- Mixing Bowl
- 9x13 Baking Dish
- Spatula or Spoon
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 10.5 oz cream of chicken soup 1 can
- 1½ cups shredded cheese cheddar or Mexican blend
- 4 oz diced green chilies 1 small can
- 8 small flour tortillas
- ½ tsp garlic powder
- ½ tsp onion powder
- to taste salt
- to taste black pepper
Optional Add-ins
- black beans optional, for filling
- corn optional, for filling
- jalapeños optional, for filling
- spinach optional, for filling
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, mix shredded chicken, 1 cup shredded cheese, diced green chilies, garlic powder, onion powder, and optional filling ingredients. Season with salt and pepper.
- Spoon the mixture into each tortilla, roll them up, and place seam-side down in the baking dish.
- In a separate bowl, whisk together sour cream and cream of chicken soup. Pour evenly over the rolled enchiladas.
- Top with remaining shredded cheese. Cover with foil and bake for 20 minutes, then uncover and bake an additional 5 minutes or until bubbly and golden.
Notes
Serve with chopped cilantro, green onions, or a side of salsa. This recipe can be doubled and frozen before baking for an easy future meal.