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!
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Instructions
Cover the bottom of a 9x13 baking pan with 1 cup of green enchilada sauce and preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the lime juice, taco seasoning, the first ½ cup portion of sour cream, the first ½ cup portion of green enchilada sauce, and any desired optional mix ins. Add chicken and the first 1 cup portion of shredded cheddar cheese then mix until evenly distributed.
Assemble the enchiladas by portioning a generous ½ cup portion of filling into each flour tortilla. Roll, and place them into your baking dish with the seam side facing downward.
Next, mix together the remaining 1 cup sour cream and 1 cup green enchilada sauce then pour it over the dish of enchiladas. Sprinkle with the remaining 1 cup of shredded cheddar cheese.
Bake at 350°F (175°C) for 25-30 minutes or until the sauce is bubbling around the edges of the enchiladas.
Remove from the oven, garnish with sliced green onions (or parsley, or cilantro), and serve immediately.
Notes
Every 8 ounces = 1 cup of enchilada sauce.
Chicken broth can be swapped for the mixing with the filling (vs using the green enchilada sauce).
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.
White or dark chicken meat are both great, or use a combination of both.
These can be made ahead by assembling the enchiladas and refrigerating for 24 hours at most before baking. Be sure to allow the refrigerated assembled enchiladas to warm to room temperature before cooking.
Store for up to 3-4 days in the fridge in an airtight container. To freeze, cover tightly with heavy-duty aluminum foil and freeze for up to 3 months. Thaw overnight and bring to room temperature before baking as directed.