5.0 from 30 votes
Sour Cream Chicken Enchiladas
These delicious Sour Cream Chicken Enchiladas are a staple at our house. We have them for dinner at least once a month. It is also one of my favorite go-to recipes when company is coming over.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 401 kcal
Course:
Main Course , Dinner
Cuisine:
Mexican
Ingredients
- 8 flour tortillas
- 4 chicken breasts cooked and shredded (see recipe description for cooking methods)
- 2 cups shredded cheese divided (Monterey Jack, Colby Jack, or Fiesta blend)
- 15 ounces Green enchilada sauce (1 can)
- 14 ounces condensed cream of chicken soup 1 can, or our homemade version
- 1/2 cup sour cream
- 1/2 cup salsa
- Topping suggestions: Shredded lettuce, diced tomatoes, diced onions, sliced olives, guacamole, sour cream, salsa
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
- Spread 2/3 cup of green enchilada sauce evenly on the bottom of the dish.
- In a large bowl, combine the shredded chicken, 1 cup of cheese, remaining enchilada sauce, condensed cream of chicken soup, sour cream, and salsa.
- Fill the 8 tortillas with the chicken filling, leaving about 1 cup of the filling to spread on top.
- Fold the ends of the tortilla in and roll up the enchilada.
- Place the enchiladas in the 9x13 pan (I usually have a row of 6 going lengthwise with 2 additional enchiladas on the side).
- Spread the remaining 1 cup filling on top of the enchiladas.
- Bake for 25 minutes. Remove enchiladas from the oven and sprinkle the top with remaining 1 cup of cheese.
- Bake for an additional 5-10 minutes or until cheese is melted.
- Serve enchiladas with your favorite toppings.
Cup of Yum
Notes
- Nutrition does not include topping suggestions.
- How to assemble the enchiladas:
- First, cook and shred your chicken (see below for the best ways to prep chicken).
- Next, stir together shredded chicken, cheese, enchilada sauce, cream of chicken soup, sour cream and salsa.
- Fill the flour tortillas with the chicken mixture, leaving about a cup of the filling to spread on top.
- Fold the ends of the tortillas and place seam side down in a casserole dish or some disposable pans.
- Pour the rest of the filling on top of the enchiladas, cover with aluminum foil and bake.
Nutrition Information
Calories
401kcal
(20%)
Carbohydrates
25g
(8%)
Protein
35g
(70%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Cholesterol
106mg
(35%)
Sodium
1448mg
(60%)
Potassium
576mg
(16%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
836IU
(17%)
Vitamin C
3mg
(3%)
Calcium
206mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 401
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 35g | 70% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 106mg | 35% |
| Sodium | 1448mg | 60% |
| Potassium | 576mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 836IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 206mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.