Go Back
Delish Sour Cream Enchiladas

Delish Sour Cream Enchiladas

Creamy, cheesy chicken enchiladas baked in a tangy sour cream and green chile sauce. Easy weeknight comfort with restaurant-level flavor.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 8 tortilla flour tortillas, 8-inch
  • 2 cup cooked shredded chicken rotisserie works great
  • 1.5 cup sour cream divided
  • 1 can condensed cream of chicken soup (10.5 oz)
  • 1 can diced green chiles (4 oz) mild
  • 2 cup shredded Monterey Jack cheese divided
  • 0.5 cup yellow onion, finely diced
  • 2 clove garlic, minced
  • 1 teaspoon ground cumin
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon kosher salt to taste
  • 0.25 teaspoon black pepper
  • 1 tablespoon butter for pan and sautéing
  • 1 cup low-sodium chicken broth
  • 0.25 cup fresh cilantro, chopped optional, plus more for garnish
  • 1 tablespoon fresh lime juice optional

Instructions

Preparation Steps

  • Preheat oven to 375°F. Butter a 9x13-inch baking dish.
  • In a skillet over medium heat, melt the butter. Sauté onion until soft, 3 to 4 minutes. Add garlic and cook 30 seconds until fragrant.
  • Make the sauce: In a bowl whisk together cream of chicken soup, 1.0 cup sour cream, chicken broth, green chiles, cumin, salt, and pepper. Pour into the skillet and simmer 3 to 4 minutes, stirring, until smooth and slightly thickened.
  • Make the filling: In a large bowl combine shredded chicken, sautéed onion and garlic, 0.5 cup of the warm sauce, 1.0 cup cheese, chili powder, cilantro, and lime juice. Mix to coat.
  • Warm tortillas in a damp towel in the microwave for 30 to 45 seconds until pliable.
  • Fill each tortilla with about 0.5 cup chicken mixture. Roll tightly and place seam-side down in the prepared dish.
  • Pour remaining sauce evenly over the enchiladas. Top with remaining 1.0 cup cheese.
  • Cover with foil and bake for 15 minutes. Uncover and bake 8 to 10 minutes more until bubbly and lightly golden. Optional: broil 1 to 2 minutes for extra color.
  • Let rest 5 minutes. Garnish with extra cilantro and serve with the remaining 0.0 cup sour cream if desired.

Notes

For a mild sauce, use mild green chiles; for more heat, add a pinch of cayenne or use pepper jack cheese. Leftovers reheat well—cover and warm at 325°F until hot.