Sour Cream Chicken Enchiladas Recipe

Creamy, cheesy, and utterly irresistible! These Sour Cream Chicken Enchiladas are a family favorite, guaranteed to have everyone scraping their plates clean. This easy recipe is perfect for busy weeknights or prepping ahead for freezer meals. The vibrant flavors and beautiful presentation make it ideal for impressing guests. Get ready for a taste sensation!

Prep Time 20 mins
Cook Time 60 mins
Calories 654.5 kcal
Protein 65g
Rating 4.3 (12 Reviews)
Sour Cream Chicken Enchiladas 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sour Cream Chicken Enchiladas

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How to Make Sour Cream Chicken Enchiladas

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine 1 (10.75 ounce) can condensed cream of chicken soup, 4 ounces cream cheese (softened), 1 cup sour cream, 1 cup salsa, and 1 teaspoon chili powder. Mix well.
  3. In a large bowl, combine 2 cups cooked chicken (shredded), 1 cup shredded cheddar cheese, and 1 cup of the sour cream mixture from step 2.
  4. Lightly grease an 11x7 inch baking dish.
  5. Fill each tortilla (approximately 6-8 corn or flour tortillas, 6 inch diameter) with 3 tablespoons of the chicken mixture.
  6. Roll up the tortillas and place them seam-side down in the prepared baking dish.
  7. Pour the remaining sour cream mixture evenly over the enchiladas.
  8. Cover the baking dish with aluminum foil.
  9. Bake for 45 minutes, or until heated through and bubbly.
  10. Remove foil and sprinkle with 1/2 cup shredded cheddar cheese.
  11. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  12. Garnish with 1/2 cup chopped tomatoes and 1/4 cup chopped green onions.
  13. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

70 g

Sugar

24g

Fat

72g

Carbs

18g

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