Creamy Chicken Sour Cream Enchiladas
Comforting and easy, these chicken sour cream enchiladas are filled with shredded chicken, sour cream, and cheese, wrapped in corn tortillas and baked to perfection.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded (rotisserie, poached, or leftover roasted chicken)
- 1 cup sour cream Can substitute with Greek yogurt thinned with milk
- 1 cup shredded cheese (cheddar or Monterey Jack) Use pepper Jack for spice
- 1/2 cup chopped onions
- 1 tablespoon olive oil
For the Assembly
- 1 can (10 oz) enchilada sauce You can add a bit of sour cream to the sauce for a richer flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent, about 4–5 minutes. Season lightly with salt.
- In a medium bowl, combine shredded chicken, sour cream, half of the cheese, and the sautéed onions. Stir and season with salt and pepper. Taste and adjust.
- Warm the corn tortillas in the microwave for 10–15 seconds wrapped in a damp paper towel to make them pliable.
Assembly and Baking
- Spread a thin layer of enchilada sauce over the bottom of a baking dish to prevent sticking.
- Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese on top.
- Bake for about 20 minutes, until the cheese is bubbly and sauce is heated through.
- Serve hot and garnish as desired.
Notes
These enchiladas store well in the refrigerator for 3-4 days and can be frozen for up to 2 months. To reheat, microwave individual portions or bake at 350°F for 10-15 minutes.