Chicken Sour Cream Enchiladas
Indulge in the ultimate comfort food with these creamy and flavorful Chicken Sour Cream Enchiladas! This easy-to-make recipe combines tender shredded chicken, tangy sour cream, and a dash of green chiles for just the right amount of zest. Rolled in soft flour tortillas and smothered in a rich sour cream sauce, these enchiladas are topped with a generous layer of melted Mexican cheese blend for the perfect golden finish. Seasoned with aromatic spices like cumin, garlic powder, and onion powder, each bite delivers a perfectly balanced burst of flavor. Quick to prepare and baked to bubbly perfection in just 25 minutes, this family-friendly meal is ideal for busy weeknights or cozy weekend dinners. Garnish with fresh cilantro and green onions for a vibrant touch, and serve alongside a crisp salad or Mexican rice for a restaurant-worthy experience at home!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 1.5 cups Sour cream
- 1 can (10.5 ounces) Cream of chicken soup
- 1 can (4 ounces) Diced green chiles
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Shredded Mexican cheese blend
- 10 small (8-inch) Flour tortillas
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 2 tablespoons Sliced green onions (optional, for garnish)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray and set it aside.
In a large bowl, combine sour cream, cream of chicken soup, diced green chiles, garlic powder, cumin, onion powder, salt, and black pepper. Stir until well mixed.
Add 1 cup of the shredded Mexican cheese blend and the cooked shredded chicken to the sour cream mixture. Stir until evenly combined.
Lay a flour tortilla on a flat surface. Spoon about 1/4 to 1/3 cup of the chicken mixture down the center of the tortilla.
Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Once all the tortillas are in the dish, spread any remaining sour cream mixture evenly over the top of the enchiladas.
Sprinkle the remaining 1 cup of shredded Mexican cheese blend over the assembled enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped fresh cilantro and sliced green onions, if desired.
Serve warm and enjoy your creamy, cheesy chicken sour cream enchiladas!
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 657 mg | 51% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 521 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
