Sour Cream Chicken Enchiladas are simple and delicious, and loaded with layers of flavor!
Do you love chicken enchiladas as much as my family? I could make Mexican food every day of the week and my family would be thrilled!
These sour cream chicken enchiladas come together very quickly and are amazingly delicious! Definitely one of our favorites! I guarantee your whole family will devour these and their bellies will be happier then ever!
This is my mom’s enchilada recipe that I have tweaked over the years, and they are so so good! You can use leftover chicken, or grab a rotisserie chicken from the store.
I wrap mine more like a burrito. The filling is so creamy I don’t like it to run out the sides. I use the medium enchilada sauce for a little extra kick, but for less spicy get the mild instead.
This makes 16 large enchiladas, that you can freeze if you want for another meal. Just leave the cheese off and add that right before baking them.
I always serve these with some cilantro lime rice and refried beans and of course I always have a side of yummy guacamole!
Looking for more delicious Mexican recipes?
- Mexican Pizza
- Green Chili Chicken Enchiladas
- Chipotle Lime Flank Steak Street Tacos
- Cajun Shrimp Avocado Tostadas
- Tequila Lime Chicken Burrito Bowl
Sour Cream Enchiladas
- 3 cups cooked chicken shredded
- 2 28 oz cans enchilada sauce
- 2 cups sour cream
- 1 7 oz can green chilis
- 1 can olives sliced leave 8 out, cut in half for garnish
- 3 cups shredded jack cheese plus extra for topping
- 1 small onion diced
- 3 garlic gloves diced
- 1/2 cup chopped fresh cilantro
- 12 burrito sized flour tortillas
- Preheat oven to 350 degrees. Spray two 9x13 baking dishes with cooking spray.
- In a skillet heat 1 tsp olive oil over medium heat. Add onions and cook until soft about 5 minutes, add garlic and stir another minute. Set aside.
- In a large bowl add 1 can (the second can is for the topping) enchilada sauce and sour cream and whisk until smooth. Then add the chicken, green chilis, olives, onions, garlic, cheese and cilantro and mix until combined.
- In a 9x13 baking dish add just enough enchilada sauce to cover the bottom about 3/4 cup. Fill each tortilla with about 1/2 cup of mixture, then fold up the tortilla, sides first then roll. Place in the dish seam side down and repeat.
- Divide the remaining enchilada sauce and pour on top of the enchiladas, trying to cover all parts of the tortilla. Top enchiladas with shredded cheese. Place 1/2 olive on top of each enchilada. Loosely cover with foil
- Bake for 30 minutes, remove foil and bake another 10 minutes. Allow to cool for 10 minutes and serve with your favorite garnish.
**These enchiladas can also be frozen
Bake covered @ 400 for about 30 minutes uncover and bake another 30 minutes or until cooked through.