Sour Cream Chicken Enchiladas

Sour cream chicken enchiladas with green enchilada sauce are creamy, cheesy, and full of Mexican flavor that the whole family will enjoy! This enchilada recipe is made with no condensed soup, but don't worry, there is no shortage of flavor! The combination of taco seasoning and sour cream with melted cheese and green sauce gives these sour cream chicken enchiladas all the flavor they need!

Easy Sour Cream Chicken Enchiladas Recipe

Make dinner feel like a party any day of the week with these sour cream chicken enchiladas with green enchilada sauce! You can use boiled chicken, rotisserie, canned chicken, or whatever works for you!

No condensed soup is necessary. There is plenty of flavor from the combination of some sour cream and taco seasoning with some cheddar and lime juice for a cheesy tang! There’s no doubt that this is a meal for the whole family!

Jump to:

• Easy Sour Cream Chicken Enchiladas Recipe
• 🥘 Sour Cream Chicken Enchiladas Ingredients, Notes, & Substitutions
• 🔪 How To Make Sour Cream Chicken Enchiladas
• 🍽️ What To Serve With Sour Cream Chicken Enchiladas
• 💭 Angela's Pro Tips & Recipe Notes
• 🥄 Make Ahead Options
• 🥡 Storing & Reheating
• 🌮 More Mexican Recipes
• 📖 Recipe Card
• 💬 Comments & Reviews

🥘 Sour Cream Chicken Enchiladas Ingredients, Notes, & Substitutions

All of these ingredients are readily available. You can buy taco seasoning or make your own. And don’t forget the optional stir-ins to add some color and spice!

• Lime Juice -2 tablespoons of lime juice.
• Taco Seasoning  - 1½ tablespoons of taco seasoning (or chicken taco seasoning). I recommend using my recipe, but you can use storebought as well.
• Sour Cream - 1½ cups of sour cream (or a sour cream substitute) divided into ½ cup and 1 cup portions.
• Green Enchilada Sauce - 20 ounces of green enchilada sauce divided into ½ cup and 2 equal 1 cup portions.
•  Chicken Breast - 2 pounds of chicken breast (about 4+ cups shredded, chopped, or pulled chicken- *see note)
• Shredded Cheddar Cheese - 2 cups of shredded cheddar cheese divided into 2 equal portions of 1 cup each (or use a Mexican blend or a Monterey Jack and Colby Jack combo).
• Flour Tortillas - 8 8-inch flour tortillas. Try my homemade tortilla recipe or use storebought.
• Sliced Green Onions (optional) - Sliced green onions or chopped parsley or fresh cilantro for garnish.

*Be sure to see the recipe card below for ingredients, amounts & instructions!*

🔪 How To Make Sour Cream Chicken Enchiladas

These enchiladas are well worth the 15 minutes of prep time! Grab a mixing bowl, a silicone spatula set, and a 9x13-inch pan to get started.

Written to make 8 servings, this is a great recipe for a party! If you like leftovers, you can also keep them all for yourself.

Mix the Enchilada Filling

Step 1: Prep. Cover the bottom of a 9x13 baking pan with 1 cup (275 grams) of green enchilada sauce and preheat the oven to 350°F (175°C/Gas Mark 4).

Step 2: Make Filling. In a large mixing bowl, combine 2 tablespoons (30 milliliters) of lime juice, 1½ tablespoons (3.75 grams) of taco seasoning, the first ½ cup (122.5 grams) portion of sour cream, the first ½ cup (137.5 grams) portion of green enchilada sauce, and any desired optional mix-ins (like chopped cilantro, diced jalapeno, hot sauce, or Rotel diced tomatoes with green chilies). Add 2 pounds (907 grams) of shredded or chopped chicken and the first 1 cup (120 grams) portion of shredded cheddar cheese, then mix well.

Assemble & Bake

Step 3: Assemble. Lay out 8 flour tortillas and add a generous ½ cup portion of filling into each one. Roll them up and place them into your baking dish with the seam side facing downward.

Step 4: Top with sauce. In a bowl, mix together the remaining 1 cup (240 grams) of sour cream and 1 cup (275 grams) of green enchilada sauce and pour it over the top of the enchiladas. Sprinkle with the remaining 1 cup (120 grams) of shredded cheddar cheese.

Step 5: Bake. Bake at 350°F (175°C/Gas Mark 4) until the sauce is bubbling around the edges of the enchiladas, about 25-30 minutes.

Step 6: Serve. Remove from the oven, garnish with sliced green onions (or parsley or cilantro), and serve immediately.

🍽️ What To Serve With Sour Cream Chicken Enchiladas

Garnish your sour cream chicken enchiladas with sliced green onions or green herbs like parsley or cilantro for a pop of extra color. Serve with Mexican rice and guacamole on the side to make it a fiesta!

Check out my post on what to serve with enchiladas for more ideas!

💭 Angela's Pro Tips & Recipe Notes

• Conversion reminder: Every 8 ounces = 1 cup of enchilada sauce.
• Any chicken will do. You may use pulled rotisserie chicken, canned chicken, pan-seared chicken breasts, or baked chicken (or leftovers), my instant pot shredded chicken, or boil your chicken pieces for approximately 15-20 minutes until they reach 165°F. Allow them to cool, then use two forks to shred.
• Pick your favorite. White or dark chicken meat are both great or use a combination of both.

🥄 Make Ahead Options

These sour cream chicken enchiladas can be made ahead by assembling the enchiladas and then refrigerating them for 24 hours (at most) before baking.

Be sure to allow the refrigerated assembled enchiladas to warm to room temperature before cooking.

Freezing Enchiladas

You can also freeze your unbaked enchiladas. To do so, just cover them tightly with heavy-duty aluminum foil and freeze them for up to 3 months.

Thaw overnight and bring to room temperature before baking as directed. 

🥡 Storing & Reheating

Store any leftover enchiladas for up to 3-4 days in the fridge in a shallow, airtight container.

Baked enchiladas can also be frozen. Let them cool to room temperature, and then wrap them tightly with aluminum foil. They can be frozen for up to 3 months.

Thaw overnight before reheating.

Reheating Enchiladas

To reheat your enchiladas, sprinkle fresh cheese on top (if desired), and cover the dish with aluminum foil. Warm in the oven at 350°F (175°C/Gas Mark 4) until hot, about 20 minutes.

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🌮 More Mexican Recipes

• Mexican Cornbread Casserole - A hearty casserole featuring layers of sweet cornbread and seasoned ground beef.
• Caldo De Pollo Mexicano - A Mexican chicken soup loaded with chicken and vegetables.
• Picadillo Mexicano - This meat and potato mixture is perfect for tacos, enchiladas, and more.
• Mexican Street Corn (Elotes) - Roasted corn is smothered in garlic chipotle sauce, queso fresco, and smoked paprika.
• Mexican Corn Fritters - Easy-to-make fritters that can be prepared with fresh, canned, or frozen corn.
• Birria Tacos - Flavorful goat stew can be enjoyed as-is or as a delicious taco.

📖 Recipe Card