Creamy chicken enchiladas made With chicken, sour cream, cream cheese and more stuffed into a soft flour tortilla. These are the creamiest chicken enchiladas you will ever find!
Sour Cream & Cream cheese enchiladas
Recently, we had a friend show us how to make another version for Creamy enchiladas using sour cream, cream of chicken and cream cheese. We were hesitant to try them, but they were delicious!
We know these aren’t authentic, but that doesn’t mean they can’t be good! These cream chicken enchiladas have become a classic at our house now, especially since we make them monthly.
Flour Tortillas vs corn tortillas
I think the main difference between these and our classic chicken enchilada recipe is the flour tortilla (we use corn tortillas for that recipe). It has a different texture, making them so soft and so creamy.
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.
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.
Spray a 9×13 pan, and spread a tiny bit of your mixture on the bottom. 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).
Once the pan is full, top the enchiladas with that 1/3 of mixture you saved, 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 & TIPS
As always, recipes can be altered to your liking. Here are substitution ideas and tips for these enchiladas:
- You can also use corn tortillas for this recipe, but we prefer flour tortillas for this version.
- You can use other cream of soups in this recipe if you don’t have cream of chicken.
- Many people like to 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.
- If you are wanting to try a different type of cheese cheddar, Monterey jack, queso blanco, and pepper jack (will be more spicy) are great options because these all melt easily and taste great in enchiladas.
- TIP: If you like your enchiladas a little spicy, you can get the spicy green chilis instead or you can add chopped jalapenos to the mixture.
- TIP: 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.
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 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:
Sour Cream Chicken Enchilada Recipe
Green chile chicken enchiladas made from chicken, sour cream, cream cheese and more stuffed into a soft flour tortilla. These are the creamiest chicken enchiladas you will ever find!
- 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
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 9x13 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.