I just made a Sour Cream Enchiladas-style chicken that’s absurdly creamy and cheesy and got swiped off the table before I could even grumble.

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I adore this messy, saucy comfort: Sour Cream Enchiladas are my go-to when I want something kids will fight over and adults will pretend is gourmet. I love how the creamy filling and melted cheese hide in every bite.

This Chicken Enchilada Recipe hits that spot, tangy sour cream and big chunks of 3 cups cooked shredded chicken (rotisserie works great) make it impossible not to go back for more. Not fancy.

Not subtle. Just honest, cheesy, slightly tangy, and downright addictive.

Sometimes I eat one for dinner and keep stealing bites off the pan. Yep.

Obsessed. Every single time.

Ingredients

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Basically shredded chicken brings hearty protein and easy weeknight comfort.
Plus sour cream makes it creamy and honestly a little indulgent.
Cream of chicken soup adds cozy, savory glue to everything.
Sharp cheddar gives bold cheesy bite and great melt.
Monterey Jack keeps it gooey and mellow, balances cheddar.
Onion adds a sweet crunch and real kitchen vibe.
Garlic brings that warm, familiar punch you’ll smell first.
Green chiles sneak in mild heat and bright green tang.
Parsley gives a fresh pop, lightens richer flavors.
Salt wakes up all the other ingredients, don’t skip.
Pepper adds subtle warmth and little attitude.
Chili powder gives earthy warmth and a touch of zip.
Cumin adds smoky, almost toasted savory depth without fuss.
Flour tortillas wrap everything up and keep it cozy.
Red enchilada sauce pours on classic, tangy saucy comfort.
Butter or oil softens tortillas so they don’t crack.

Ingredient Quantities

3 cups cooked shredded chicken (rotisserie works great)

1 cup sour cream (full fat if you wanna be honest)

1 can (10.5 oz) condensed cream of chicken soup

2 cups shredded sharp cheddar cheese, divided

1 cup shredded Monterey Jack cheese, divided

1/2 cup finely chopped onion

2 cloves garlic, minced

1 can (4 oz) diced green chiles, drained

2 tablespoons chopped fresh parsley (a little hint of herb)

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

1 teaspoon chili powder

1/2 teaspoon ground cumin

8 to 10 flour tortillas, 8 inch

1 can (10 oz) red enchilada sauce

1 tablespoon butter or olive oil (for softening tortillas)

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 inch baking dish with a little butter or cooking spray.

2. In a large bowl mix together shredded chicken, sour cream, condensed cream of chicken soup, 1 cup cheddar, 1/2 cup Monterey Jack, chopped onion, minced garlic, drained green chiles, chopped parsley, salt, pepper, chili powder, and cumin. Taste the filling and adjust salt or spices if needed.

3. Warm tortillas so they roll without cracking: heat a skillet over medium with 1 tablespoon butter or olive oil and briefly fry each tortilla 10 to 15 seconds per side, or microwave a stack wrapped in damp paper towel 20 to 30 seconds. Keep them covered so they stay pliable.

4. Spoon about 1/3 to 1/2 cup of the chicken mixture down the center of each tortilla, sprinkle a little of the reserved cheeses (use the divided amounts) on top of the filling, then roll up snugly and place seam-side down in the prepared baking dish.

5. When all enchiladas are in the pan, pour the red enchilada sauce evenly over the top making sure most seams are covered so they dont dry out. Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the sauce.

6. Cover the dish tightly with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is bubbly and edges are slightly browned.

7. Let enchiladas rest 5 minutes out of the oven so filling sets a little. This makes them easier to serve and less likely to fall apart.

8. Garnish with a little extra chopped parsley if you want, and serve with sour cream, salsa, or sliced avocado on the side.

9. Leftovers keep well in the fridge for 3 to 4 days and reheat in a 350°F oven covered for about 15 minutes or until warmed through.

Equipment Needed

1. 9×13 inch baking dish, greased or sprayed
2. Large mixing bowl
3. Measuring cups and spoons
4. Chef knife and cutting board
5. Skillet for warming tortillas
6. Spatula or wooden spoon for mixing
7. Can opener and colander or sieve (for draining chiles)
8. Aluminum foil and oven mitts
9. Cheese grater (if shredding your own)

FAQ

Q: Can I use canned chicken instead of rotisserie? A: Yes, but drain it well and shred any big chunks. Canned chicken works in a pinch though the texture is a bit different.

Q: Can I freeze these enchiladas? A: Totally. Assemble in a freezer-safe dish, cover tightly, and freeze. Bake from frozen at 375°F for about 45-55 minutes covered, then uncover and bake 10 more minutes.

Q: How do I stop tortillas from tearing when rolling? A: Warm them first so they bend instead of crack. A quick pan warm or microwave wrapped in a damp towel does the trick.

Q: Can I make this dairy-free or lower fat? A: You can swap sour cream for a dairy-free alternative and use reduced-fat cheese, but it wont be quite as creamy. Use a thicker dairy-free cream for best texture.

Q: How much filling goes in each tortilla? A: About 1/3 cup is a good guide. Too much and they won't roll neatly, too little and they're kinda skimpy.

Q: Can I use a different sauce than red enchilada sauce? A: Sure. Green salsa or a tomatillo sauce works, but flavor will change. Pour less if the sauce is thin so it doesn't make them soggy.

Easy Chicken Sour Cream Enchiladas Your Family Will Love Recipe Substitutions and Variations

3 cups cooked shredded chicken → swap for shredded rotisserie turkey or 3 cups cooked shredded jackfruit for a vegetarian twist (season jackfruit well, it needs more salt and spice).
1 cup sour cream → use Greek yogurt for tang and protein or use full fat plain yogurt if you want it richer but a little thinner.
1 can condensed cream of chicken soup → replace with 1 cup homemade white sauce (butter, flour, milk) plus chicken broth or use a can of cream of mushroom if you like earthier flavor.
8 to 10 flour tortillas, 8 inch → switch to corn tortillas for more authentic texture (warm and soft tortillas in oil or microwave so they don’t crack) or use low carb tortillas if you’re watching carbs.

Pro Tips

1. Warm your tortillas right before rolling, but don’t overdo it. If they get too hot they’ll tear, too cold they crack. I usually microwave a small stack wrapped in a damp towel for 20 seconds, then keep them under the towel so they stay soft while I fill the rest.

2. Drain the green chiles and any watery bits from the chicken mixture, then taste it. Condensed soup and sour cream can hide salt so you might need a pinch more, or a squeeze of lime if it tastes flat. Always adjust before you roll, not after.

3. Don’t skimp on covering the seams with sauce. Pour the enchilada sauce so the seams sit in it, otherwise they dry out and fall apart when you lift them. Also cover the pan with foil for the first part of baking so the filling heats through without burning the top.

4. Let the pan rest 4 to 6 minutes after baking. Cheese needs a chance to set or everything will ooze out when you cut. If you want extra crisp edges, remove the foil for the last 8 to 10 minutes and broil for 1 minute, watching like a hawk so it doesn’t burn.

Easy Chicken Sour Cream Enchiladas Your Family Will Love Recipe

Recipe by Sarah level

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I just made a Sour Cream Enchiladas-style chicken that’s absurdly creamy and cheesy and got swiped off the table before I could even grumble.

Servings

servings

Calories

530

kcal

Equipment: 1. 9×13 inch baking dish, greased or sprayed
2. Large mixing bowl
3. Measuring cups and spoons
4. Chef knife and cutting board
5. Skillet for warming tortillas
6. Spatula or wooden spoon for mixing
7. Can opener and colander or sieve (for draining chiles)
8. Aluminum foil and oven mitts
9. Cheese grater (if shredding your own)

Ingredients

3 cups cooked shredded chicken (rotisserie works great)
1 cup sour cream (full fat if you wanna be honest)
1 can (10.5 oz) condensed cream of chicken soup
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
1/2 cup finely chopped onion
2 cloves garlic, minced
1 can (4 oz) diced green chiles, drained
2 tablespoons chopped fresh parsley (a little hint of herb)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 to 10 flour tortillas, 8 inch
1 can (10 oz) red enchilada sauce
1 tablespoon butter or olive oil (for softening tortillas)

Directions

Preheat oven to 350°F and grease a 9×13 inch baking dish with a little butter or cooking spray.
In a large bowl mix together shredded chicken, sour cream, condensed cream of chicken soup, 1 cup cheddar, 1/2 cup Monterey Jack, chopped onion, minced garlic, drained green chiles, chopped parsley, salt, pepper, chili powder, and cumin. Taste the filling and adjust salt or spices if needed.
Warm tortillas so they roll without cracking: heat a skillet over medium with 1 tablespoon butter or olive oil and briefly fry each tortilla 10 to 15 seconds per side, or microwave a stack wrapped in damp paper towel 20 to 30 seconds. Keep them covered so they stay pliable.
Spoon about 1/3 to 1/2 cup of the chicken mixture down the center of each tortilla, sprinkle a little of the reserved cheeses (use the divided amounts) on top of the filling, then roll up snugly and place seam-side down in the prepared baking dish.
When all enchiladas are in the pan, pour the red enchilada sauce evenly over the top making sure most seams are covered so they dont dry out. Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the sauce.
Cover the dish tightly with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is bubbly and edges are slightly browned.
Let enchiladas rest 5 minutes out of the oven so filling sets a little. This makes them easier to serve and less likely to fall apart.
Garnish with a little extra chopped parsley if you want, and serve with sour cream, salsa, or sliced avocado on the side.
Leftovers keep well in the fridge for 3 to 4 days and reheat in a 350°F oven covered for about 15 minutes or until warmed through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.