Easy, cheesy, chicken enchiladas.
What if I told you this incredible Sour Cream Chicken Enchiladas recipe takes less than 25 minutes to make? You’d probably tell me that I was crazy, well guess what, it’s true. This easy and delicious recipe is super fast and very easy to make. This is one of those comfort meals that mom used to whip up in a flash. We would all be starving and she would jump in the kitchen and before we knew it, a delicious plate of food awaited us.
It always seemed like mom was a superhero in the kitchen when I was a kid. She could turn an empty fridge into a spectacular meal, in part due to simple recipes like these Sour Cream Chicken Enchiladas. Not only are they a snap to make, they take very little time to prep and they come out absolutely delicious. They are creamy, cheesy and loaded with chicken, the tortillas seem to absorb all of the amazing flavors and everything melds in perfect harmony. Oh and the sauce is something to brag about all by itself. The use of the canned soup adds a complexity and depth of flavor you would think took hours to make.
The right tortillas make a difference.
Traditionally enchiladas are made using corn tortillas as people say they have more flavor than their flour counterparts, I don’t agree. In my testing, flour tortillas hold up a little better in the sauce too. Before rolling your enchiladas I like to lightly fry the tortillas in a bit of oil. This makes the tortillas more flexible when rolling and the frying helps to slightly crisp them up giving them even more body so they hold up better in the sauce.
Ingredients
- 2 to 3 boneless, skinless chicken breasts (cooked and shredded)
- 1/2 onion, chopped
- 1 can diced tomatoes with green chilies (14.5 ounces)
- 1 tablespoon taco seasoning
- 1 can condensed cream of chicken soup (10.5 ounces)
- 8 ounces sour cream
- 1 cup whole milk
- 1 cup shredded cheese (Mexican blend or cheddar)
- 8 to 10 flour tortillas
How to Make Sour Cream Chicken Enchiladas
Step 1: Preheat the oven to 350°F.
Step 2: In a skillet over medium heat, sauté the chopped onions until soft and translucent.
Step 3: Stir in the shredded chicken, taco seasoning, diced tomatoes with green chilies, and half of the cream of chicken soup. Cook on low heat until the ingredients are well combined.
Step 4: Distribute the chicken mixture evenly among the tortillas, spooning it down the center of each one.
Step 5: Roll up the tortillas and place them seam side down in a 9×13-inch baking dish.
Step 6: In a mixing bowl, whisk together the remaining cream of chicken soup, sour cream, and milk until smooth.
Step 7: Pour the sour cream mixture over the enchiladas in the dish, making sure to cover them completely.
Step 8: Sprinkle the shredded cheese over the top of the enchiladas.
Step 9: Bake in the preheated oven for 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
FAQs & Tips
How to Make Ahead and Store?
Making these Sour Cream Chicken Enchiladas in advance can be a real time saver. Simply follow the recipe as directed then cool down the enchiladas. You can cover them with plastic wrap and store them in the fridge until you are ready to reheat them.
When you decide to eat them all you have to do is place them back into a preheated oven and re-bake them for about fifteen minutes or until they are piping hot again. These enchiladas also freeze really well and will last frozen for up to 3 months.
Tip 1 – Save Time with Rotisserie Chicken
To save even more time with this recipe I like to grab a rotisserie chicken from the supermarket, then shred it right when I get home and store it in the fridge for use in recipes just like this Sour Cream Chicken Enchiladas meal.
Tip 2 – Swap Some Ingredients to Make it Vegetarian
You can easily make this meal meat-free by substituting the chicken for a meat substitute or your favorite bean, like a black or pinto bean. Likewise, you can substitute the cream of chicken soup with a cream of mushroom soup.
Serving Suggestions
This Sour Cream Chicken Enchiladas recipe might be a wonderful all-in-one meal, but that doesn’t mean you can’t add a few extra dishes to create a whole Latin-inspired dinner night.
Give these Texas Tacos a try, or this Mexican Street Corn recipe, which is hands down one of my favorite Latin side dishes. I would also recommend giving this Mexican Pulled Chicken recipe a try, it’s simple and delicious and works perfectly in this enchiladas recipe. If dessert is your thing then you have to try these Strawberry Shortcake Cupcakes, just be sure to make extras as these tasty treats disappear like some kind of magic trick.
Sour Cream Chicken Enchiladas
Ingredients
- 2 to 3 boneless skinless chicken breasts (cooked and shredded)
- 1/2 onion chopped
- 1 can diced tomatoes with green chilies 14.5 ounces
- 1 tablespoon taco seasoning
- 1 can condensed cream of chicken soup 10.5 ounces
- 8 ounces sour cream
- 1 cup whole milk
- 1 cup shredded cheese Mexican blend or cheddar
- 8 to 10 flour tortillas
Instructions
- Preheat the oven to 350°F.
- In a skillet over medium heat, sauté the chopped onions until soft and translucent.
- Stir in the shredded chicken, taco seasoning, diced tomatoes with green chilies, and half of the cream of chicken soup. Cook on low heat until the ingredients are well combined.
- Distribute the chicken mixture evenly among the tortillas, spooning it down the center of each one.
- Roll up the tortillas and place them seam side down in a 9×13-inch baking dish.
- In a mixing bowl, whisk together the remaining cream of chicken soup, sour cream, and milk until smooth.
- Pour the sour cream mixture over the enchiladas in the dish, making sure to cover them completely.
- Sprinkle the shredded cheese over the top of the enchiladas.
- Bake in the preheated oven for 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
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