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Creamy Chicken Enchiladas with sour cream are simple and tasty! With 10 minutes prep, these are a weeknight staple.
Enchiladas have become a monthly staple and whether you are making green, red or casserole versions – you can never go wrong making these for dinner.
Sour Cream Chicken Enchiladas!!
My family has made enchiladas for as long as I can remember (our favs include these: Green Chili Enchiladas or even these Red Cheese Enchiladas).
Recently, we had a friend show us how to make another version for Creamy enchiladas using sour cream, cream of chicken soup, and cream cheese. We were hesitant to try them, but they were delicious!
We know these aren’t necessarily authentic Mexican food, but that doesn’t mean they can’t be good! These creamy chicken enchiladas have become a classic at our house now.
Flour Tortillas vs Corn Tortillas
I think the main difference between these sour cream enchiladas and our classic chicken enchilada recipe is the flour tortilla (we use corn tortillas in the classic recipe).
The flour tortillas have a different texture, making them so soft and so creamy. Another reason I like to use flour tortillas is that they don’t fall apart as easy as corn tortillas tend to do when you roll them up.
We have a recipe for homemade flour tortillas, and I highly recommend trying it! It’s easier than you think, and so much tastier than store bought.
How to Make Sour Cream Enchiladas
WHITE ENCHILADA SAUCE. This recipe is so creamy due to the sauce being made from a can of cream of chicken, sour cream and cream cheese.
Start by mixing together your sour cream, cream cheese, green chiles, and cream of chicken. Remove about 1/3 of the mixture (save it for topping), and add your shredded chicken to the remaining 2/3 of the sauce and stir.
PREP. Use cooking spray to coat a 9×13 baking dish, and spread a tiny bit of your mixture on the bottom.
ROLL. Create the enchiladas by putting a large spoonful, plus a generous amount of cheese inside each tortilla. Roll them up and place in the pan (you might have to place most horizontally and a few vertically to make them all fit). Also, place seam side down so that they don’t unroll at all.
BAKE. Once the pan is full, pour the 1/3 of mixture you saved over the top of the rolled enchiladas, sprinkle on some more shredded cheese, and bake at 350, covered with foil, for an hour. Remove the foil for the last 15 minutes of baking.
Substitutions
As always, recipes can be altered to your liking. Here are substitution ideas and tips for these creamy chicken enchiladas:
- Use corn tortillas for this recipe, but we prefer flour tortillas for this version.
- Use other cream of soups in this recipe if you don’t have cream of chicken.
- Trade out sour cream for plain greek yogurt and you can definitely do the same in this recipe. Just switch out an equal amount of sour cream for the yogurt.
- Try a different type of cheese like cheddar cheese, Monterey jack cheese, queso blanco, or a spicier pepper jack cheese are great options because these all melt easily and taste great in enchiladas.
Recipe tips
Pan. We baked this in a glass casserole dish. If you choose to bake them in a metal pan, then keep on eye on them as they may cook a little faster.
Extra spice. If you like your enchiladas a little spicy, you can get the spicy green chilis instead or you can add chopped jalapeños to the mixture.
Chicken. On those busy days if you don’t have enough time to cook the chicken then you can use rotisserie chicken or canned chicken. I would only do this if you can’t cook your own because I personally think this recipe has much more flavor from home cooked chicken.
Soggy enchiladas. To keep your enchiladas from becoming soggy be sure that you drain the can of green chilis as adding extra liquid can create a mushy dish. Also, be sure that you remove the foil during the last 15 minutes of baking. This will help extra moisture to release from the dish and crisp up the top.
Making Ahead & Storing
MAKING AHEAD OF TIME: We do it all the time! Just make the enchiladas as instructed and cover with foil or saran wrap and place in the fridge for up to 24 hours in advance. Also, not putting the mixture on top until right before they are baked will help the tortillas from getting soggy.
FREEZING: This recipe makes a full 9×13 tray, with extra left over. I like to fill a small rectangle foil tray with the uncooked leftovers, cover tightly with tinfoil, and toss it in the freezer to be used at a later time.
You can give it as a meal for someone in need or just use as a last minute dinner idea!
When you’re ready to cook them, you can either let them thaw in the fridge overnight and bake for 25 minutes, or put them straight into the oven and bake for 30 minutes covered with foil, plus an additional 10-15 minutes uncovered until they are cooked through.
REHEATING: If stored properly, enchiladas can last in the fridge for up to 4 days. We usually just reheat them in the microwave, but you can reheat on low heat in the oven.
what to serve with these enchiladas
We have so many favorite sides to go with these enchiladas, but some of our favorites include:
For more of our favorite Mexican recipes, try:
- Chicken Tacos
- Beef Empanadas
- Pico De Gallo
- Mexican Lasagna
- Cream Cheese and Chicken Taquitos
- Salsa Chicken
Creamy Chicken Enchilada Recipe
Ingredients
- 12 soft taco flour tortillas
- 2 chicken breasts cooked and shredded
- 2 cans cream of chicken
- 2 cans diced green chili’s
- 1 pint sour cream
- 4 oz cream cheese softened
- 4 cups colby jack cheese grated
Instructions
- In a large bowl, mix cream of chicken, green chili’s (I prefer to blend mine before adding), sour cream, and cream cheese until well combined. Add salt and pepper to taste.
- Remove about ⅓ of your mixture to a separate bowl and set aside. Add your shredded chicken to remaining mixture.
- Spray a 9×13 tray and also spread a little bit of your green chili mixture on the bottom. Place a large spoonful of the chicken mixture in a tortilla and add a generous amount of cheese. Roll up and place in your pan. I can usually fit two rows of 6, horizontally in the pan. When the pan is full, top with plain soup mixture and cheese.
- Cover with foil and cook at 350 for an hour. About 15 min before you take your pan out, remove the tin foil.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A new favorite in our house! So easy!
Yay!! Love hearing that! Thank you 🙂
This makes me hungry just thinking about it. I have-to make it.
I made these tonight and unfortunately my tortillas ended up soggy… what do you think I could have done wrong to cause this or is this just how they are? I followed the recipe to a T.
was I supposed to drain the cans of green chilis? because I did not do that
the flavour was good but I must have done something wrong because my tortillas ended up very soggy. Any thoughts what could have caused this? The only thing I did differently was I only cooked 6 at once and froze the other 6 so there was only 1 layer of tortillas in my baking dish.
I’m sorry they were soggy. I’m not sure why they ended up being that way. They are a little soft where the sauce is, but they shouldn’t be too soggy, where you don’t want to eat it. Did you pour all the sauce over the 6 or half the sauce?
Your photo is darling which to me, makes you a sweetheart. Thank you for these great recipes. Can’t wait to try them.
Pat Cahill
Thank You Pat!! That is so sweet! Let me know what you think, once you try some 🙂
I went to make these last night and lo and behold only one can of cream of chicken soup. So I subbed a can of cream of onion and it was delicious. So glad I went ahead and made them.
I made these and thought they were amazing until I took them to work and shared them with my mostly Hispanic co workers and they proceeded to school me on the difference in corn and flour tortillas. That being said this is a good recipe for smothered burritos. They made me cry, I will never cook Mexican food again.
Oh, no!! I’m sorry! They can be made with flour or corn. Don’t let that stop you from making Mexican food! Thanks so much for making them!!
I would like to give you a tip about chicken you use in enchiladas. I use this basic chicken recipe for chicken enchiladas, flautas and tacos. So after you have shredded your chicken add to it a can of green chilies, chopped onion, chicken fajita seasoning, chopped fresh cilantro and the key is lime juice. Everything is to taste. So usually I will boil like 3 bone in chicken breasts (this is the easiest way to shred them and you can throw the bones and skin back into the pot and let it boil down to make a tasty broth). I sprinkle in some of the fajita seasoning, add a handful of chopped cilantro, a can of chopped green chilies and about half of a chopped onion. I start off with the juice of one key lime, mix it all up and then I taste. If it needs more lime I add another half. It usually doesn’t take more than 1 1/2 limes. Again this is all to taste This also makes a super tasty chicken salad. 🙂
Thanks so much for the tip!! I’ll have to try that next time, it sounds delish!
Great! Thank you Kristyn.
I bet these are amazing! You can do so much with enchiladas 🙂 You can make them a new way almost everytime.
They are amazing!! They are great, in that you could change them everytime…I love recipes like that! Hope you give them a try!!
I’ve never met an enchilada that I didn’t love! These look terrific!
Haha…I love enchiladas, too!! These are so good. Hope you try them!