Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas: A Creamy, Comforting Classic

If you’re craving a hearty, flavorful dish that brings together the best of Tex-Mex cuisine with a creamy twist, look no further than Sour Cream Chicken Enchiladas. This beloved casserole-style recipe combines tender shredded chicken, tangy sour cream, zesty spices, and melty cheese wrapped in soft tortillas, all smothered in a rich, savory sauce. Whether you’re preparing a family dinner, hosting friends, or meal prepping for the week, these enchiladas are sure to become a favorite in your culinary repertoire.

The History of Sour Cream Chicken Enchiladas

Enchiladas have deep roots in Mexican culinary tradition, dating back to pre-Columbian times when indigenous peoples would roll maize tortillas around small fish or other fillings and top them with chili-based sauces. The word “enchilada” itself comes from the Spanish verb enchilar, meaning “to add chili pepper to.” As Mexican cuisine evolved and spread northward into the United States, regional adaptations emerged—particularly in Texas and the Southwest—giving rise to what we now know as Tex-Mex.

Sour Cream Chicken Enchiladas are a classic example of this fusion. While traditional Mexican enchiladas often rely on corn tortillas and simple red or green chili sauces, the Americanized version embraces ingredients like sour cream, canned soups, and cheddar cheese—ingredients more readily available and familiar to U.S. home cooks in the mid-20th century. The addition of sour cream adds a luscious creaminess and subtle tang that balances the heat of the spices, creating a comforting dish that appeals across generations. Today, Sour Cream Chicken Enchiladas are a staple in American kitchens, church potlucks, and holiday gatherings, symbolizing warmth, flavor, and shared meals.

Ingredients Breakdown: What Makes This Dish Shine

The magic of Sour Cream Chicken Enchiladas lies in its harmonious blend of ingredients—each playing a crucial role in texture, flavor, and overall satisfaction. Here’s a detailed look at each component:

Cooked Chicken: Shredded cooked chicken (often from poached, baked, or rotisserie chicken) provides a lean protein base. Its mild flavor absorbs the surrounding seasonings beautifully.
Sour Cream: The star ingredient! It adds richness, moisture, and a slight tang that cuts through the heaviness of cheese and sauce.
Cream of Chicken Soup (or Condensed Soup): Often used as a shortcut ingredient, it contributes body and creaminess to the filling while helping bind everything together.
Cheddar Cheese: Sharp or mild cheddar melts smoothly and delivers that classic cheesy pull. Some recipes use Monterey Jack or a Mexican blend for added complexity.
Taco Seasoning or Homemade Spice Mix: Typically includes chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. This gives the filling its signature Tex-Mex depth.
Green Chilies: Canned diced green chilies (like Hatch or jalapeño) offer mild heat and a fresh, slightly vegetal note.
Tortillas: Flour tortillas are most commonly used due to their pliability, though some prefer corn for authenticity. Warming them before rolling prevents cracking.
Enchilada Sauce: Red or green, depending on preference. Store-bought works well, but homemade sauce made with tomatoes, chilies, and spices elevates the dish.
Optional Toppings: Include sliced black olives, chopped onions, fresh cilantro, avocado, sour cream drizzle, or pickled jalapeños for garnish.

Together, these ingredients create a symphony of flavors—creamy, cheesy, spicy, and savory—that define comfort food at its finest.

Step-by-Step Recipe: How to Make Sour Cream Chicken Enchiladas

Follow this detailed guide to make delicious, restaurant-quality Sour Cream Chicken Enchiladas right in your own kitchen. Perfect for beginners and seasoned cooks alike!

Ingredients:

3 cups cooked, shredded chicken (rotisserie chicken works great)
1 cup sour cream (full-fat recommended)
1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom for variation)
1 ½ cups shredded cheddar cheese (divided)
1 can (4 oz) diced green chilies
1 tablespoon taco seasoning (or homemade blend: 1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, ¼ tsp onion powder, salt & pepper)
8–10 medium flour tortillas (8-inch size)
2 cups red enchilada sauce (homemade or store-bought)
1 tablespoon vegetable oil or cooking spray (for greasing pan)
Optional: ½ cup chopped onions, 1 clove minced garlic, 1 tbsp lime juice

Directions:

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with oil or non-stick spray.
Prepare Filling: In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, 1 cup of shredded cheese, green chilies, taco seasoning, and any optional ingredients (onions, garlic, lime juice). Mix thoroughly until evenly blended. Taste and adjust seasoning if needed.
Warm Tortillas: To prevent cracking, warm the tortillas briefly. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or heating them one at a time in a dry skillet over medium heat for about 15 seconds per side.
Assemble Enchiladas: Spread about ½ cup of enchilada sauce evenly across the bottom of the prepared baking dish. Take one tortilla and lay it flat. Spoon approximately ⅓ to ½ cup of the chicken mixture down the center. Roll the tortilla tightly around the filling and place seam-side down in the dish. Repeat with remaining tortillas and filling, arranging them snugly in a single layer.
Pour Sauce: Once all enchiladas are in the dish, pour the remaining enchilada sauce evenly over the top, making sure all tortillas are covered to prevent drying during baking.
Add Cheese: Sprinkle the remaining ½ cup of shredded cheese over the top of the sauced enchiladas.
Bake: Cover the dish loosely with aluminum foil and bake for 20 minutes. Then remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden at the edges.
Rest and Serve: Let the enchiladas rest for 5–10 minutes after baking. This helps them set and makes them easier to serve without falling apart. Garnish with fresh cilantro, diced onions, avocado slices, or a dollop of sour cream if desired.

Tips for Perfect Sour Cream Chicken Enchiladas Every Time

Use Warm Tortillas: Cold or stiff tortillas crack when rolled. Always warm them first using steam or dry heat.
Don’t Overfill: Too much filling can cause the enchiladas to burst open during baking. Stick to ⅓–½ cup per tortilla.
Seal the Edges: If possible, tuck the ends of the tortilla inward slightly before rolling to help keep the filling inside.
Choose Quality Enchilada Sauce: A good sauce makes a big difference. Try brands like Hatch or Herdez, or make your own with roasted tomatoes, chilies, garlic, and broth.
Make Ahead Friendly: Assemble the enchiladas up to a day in advance, cover, and refrigerate. Add 5–10 minutes to baking time if starting cold.
Freeze for Later: These enchiladas freeze exceptionally well. Wrap the unbaked dish tightly in plastic and foil, label, and freeze for up to 3 months. Thaw overnight before baking.
Avoid Soggy Bottoms: Lightly fry tortillas in oil for 10 seconds per side before filling—this creates a barrier against the sauce soaking through.
Boost Flavor: Sauté onions and garlic before adding to the filling for deeper flavor. A squeeze of fresh lime juice brightens the entire dish.

Variations and Customizations

One of the greatest things about Sour Cream Chicken Enchiladas is how easily they adapt to different tastes, dietary needs, and pantry staples. Here are several popular variations:

Green Chile Chicken Enchiladas: Use green enchilada sauce instead of red and increase the amount of diced green chilies for a spicier, brighter flavor profile.
Tex-Mex Taco Style: Swap taco seasoning for taco meat-style spices and add black beans, corn, and crushed tortilla chips for crunch.
Healthy Light Version: Use low-fat sour cream, reduced-sodium soup, whole wheat tortillas, and extra vegetables like spinach or zucchini.
Vegetarian Option: Replace chicken with sautéed mushrooms, black beans, lentils, or tofu crumbles seasoned with taco spices.
Creamy Avocado Twist: Blend mashed avocado into the filling for added creaminess and healthy fats.
Spicy Kick: Add minced jalapeños, chipotle peppers in adobo, or a dash of cayenne pepper for heat lovers.
Dairy-Free: Substitute sour cream with coconut milk yogurt, use dairy-free cheese, and choose a plant-based soup alternative.
Breakfast Enchiladas: Fill with scrambled eggs, bacon, and cheese, then top with green sauce—perfect for brunch!
Individual Mini Enchiladas: Use smaller tortillas and bake in muffin tins for cute, portion-controlled appetizers or party snacks.

Health Considerations and Nutritional Value

While Sour Cream Chicken Enchiladas are undeniably comforting, they can be high in fat, sodium, and calories depending on preparation. However, with mindful adjustments, they can fit into a balanced diet.

Nutritional Profile (per serving, based on 6 servings):

Calories: ~400–500 kcal
Protein: 25–30g (excellent source from chicken and cheese)
Fat: 20–25g (mostly saturated from cheese and sour cream)
Carbohydrates: 30–40g (from tortillas and sauce)
Sodium: 800–1200mg (can be reduced with low-sodium ingredients)
Fiber: 2–4g (can be increased with beans, veggies, whole grain tortillas)

Health Tips:

Lower Fat Options: Use low-fat sour cream, reduced-fat cheese, and skip frying tortillas.
Reduce Sodium: Opt for low-sodium enchilada sauce, unsalted canned goods, and limit added salt.
Increase Veggies: Add finely chopped bell peppers, spinach, zucchini, or mushrooms to boost fiber and nutrients.
Balanced Meal: Serve with a side salad, grilled vegetables, or Mexican rice and beans for a complete plate.
Portion Control: Cut into smaller portions and pair with lighter sides to enjoy without overindulging.

Frequently Asked Questions (FAQ)

Can I use corn tortillas instead of flour?
Yes, but corn tortillas are more prone to breaking. Warm them well and consider lightly frying or spraying with oil to improve flexibility.

Can I make this ahead of time?
Absolutely! Assemble the enchiladas up to 24 hours in advance, cover, and refrigerate. Bake just before serving, adding a few extra minutes if needed.

How do I reheat leftover enchiladas?
Reheat in the oven at 350°F for 15–20 minutes (covered with foil) or in the microwave for 2–3 minutes. Add a splash of water or sauce to prevent drying.

Why are my enchiladas soggy?
This usually happens when tortillas aren’t warmed properly or too much sauce is used. Try warming tortillas in oil or reducing sauce slightly.

Can I freeze Sour Cream Chicken Enchiladas?
Yes! Freeze before or after baking. Wrap tightly in plastic and foil. Thaw in the fridge overnight before reheating.

What can I substitute for cream of chicken soup?
You can make a homemade version with 1 cup chicken broth, 1 tbsp butter, 1 tbsp flour, and seasonings. Or use cream of mushroom, celery, or even Greek yogurt mixed with broth.

Are these gluten-free?
Not traditionally, due to flour tortillas and canned soup. Use corn tortillas and a gluten-free soup alternative to make them GF.

Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt works as a 1:1 substitute and adds extra protein, though it may be slightly tangier.

Summary

Sour Cream Chicken Enchiladas are a creamy, cheesy, and deeply satisfying Tex-Mex classic that brings comfort to every bite. With easy customization, make-ahead convenience, and universal appeal, they’re perfect for weeknight dinners and special occasions alike.

Pin3

3 Shares