This easy recipe for Sour Cream Chicken Enchiladas is a family-friendly dinner that you can prep ahead and enjoy on a busy night!
This easy recipe for Sour Cream Chicken Enchiladas with green sauce is a family-friendly dinner that you can prep ahead and enjoy on a busy night. Pair the creamy, cheesy white chicken enchiladas with chips, salsa and guacamole for a delicious crowd-pleasing meal!
Whether you’re celebrating Cinco de Mayo, sharing a homemade dinner with a friend in need, or just prepping a tasty meal for your own family, these Sour Cream Chicken Enchiladas are the perfect solution!
And unlike tacos or fajitas, which both require last-minute prep and attention, this dish can be assembled in advance for a convenient last-minute dinner when we rush in the door at night. So convenient!
How to make Sour Cream Chicken Enchiladas:
In general, an enchilada is a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, such as meats, cheese, beans, potatoes and vegetables. These White Chicken Enchiladas are made with flour tortillas (because I find that they’re easier to work with), are filled with a zesty, cheesy chicken mixture, and finished with a sour cream green chile sauce. Mild (not spicy), yet incredibly flavorful, they’re seriously THE BEST!
Ingredients for Sour Cream Green Chile Chicken Enchiladas:
- Chicken
- Honey
- Lime juice
- Chili powder
- Garlic powder
- Sour cream
- Green chile enchilada sauce
- Tortillas
- Shredded Mexican-blend or cheddar cheese
Prepare the Chicken Filling:
First, boil the chicken and shred it with two forks.
Next, create the enchilada filling by combining the shredded chicken with the honey, lime juice, chili powder, garlic powder, sour cream, enchilada sauce and cheese.
Assemble the Enchiladas:
Pour some enchilada sauce in the bottom of a 9 x 13-inch baking dish. Then place a heaping 1/2-cup of the chicken filling in the center of a tortilla.
Roll up the tortilla and place it seam-side down in the dish. Repeat with the remaining chicken and tortillas.
Make the Sour Cream Sauce:
To make the sour cream sauce, whisk together 1 cup of sour cream with 1 cup of the green chile enchilada sauce. Pour the sauce over the enchiladas, and then sprinkle with cheese.
Bake the Enchiladas:
Bake the enchiladas, uncovered, in a 350 degree F oven for about 25-30 minutes. The filling will be nice and warm, and the cheese will be melty and gooey!
What to serve with Sour Cream Chicken Enchiladas:
The Tex-Mex Sour Cream Chicken Enchiladas go well with any of these easy sides:
- Refried beans
- Fiesta corn or Mexicorn
- Black Bean and Corn Salad
- Tortilla chips with salsa, guacamole, or queso
- Easy Pico de Gallo
- Mexican Rice
- Simple green salad
Preparation and Storage Tips:
- Prep ahead! You can assemble the enchiladas in advance and keep them covered in the refrigerator for up to 24 hours. Allow the dish to come to room temperature before baking.
- Leftover enchiladas will stay fresh in the refrigerator for 3-4 days.
- To Freeze the Enchiladas: Assemble the enchiladas as instructed, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw the dish in the refrigerator overnight and allow to come to room temperature on the counter before it goes in the oven.
Cook’s Tips and Recipe Variations:
- For a shortcut, you can use the meat from a store-bought rotisserie chicken instead of boiling your own chicken. You’ll need a total of about 4 1/2 – 5 cups of shredded chicken for this recipe, which might require two rotisserie chickens.
- For Creamy Chicken and Corn Enchiladas, add a can of corn (drained) to the chicken mixture before rolling the enchiladas.
- For an extra kick and flavor, add a can of diced green chilies to the chicken mixture.
- I prefer flour tortillas for these enchiladas, but you can also make them with corn tortillas. You’ll need to warm the corn tortillas before rolling them (so that they don’t fall apart). To do so, wrap a stack of tortillas in damp paper towels. Microwave for 30 seconds – 1 minute, or until the tortillas are soft and flexible.
- These are mild enchiladas. Serve the enchiladas with hot sauce and let your family members adjust the heat to suit individual preferences.
More easy enchilada recipes that you might enjoy:
- Creamy Chicken Enchilada Casserole
- Easy Beef Enchiladas
- Slow Cooker Chicken Enchilada Chili
- 4-Ingredient Healthy Chicken Enchilada Casserole
- Healthy 4-Ingredient Beef Enchilada Casserole
Sour Cream Chicken Enchiladas
This easy recipe for Sour Cream Chicken Enchiladas is a family-friendly dinner that you can prep ahead and enjoy on a busy night!
Ingredients
- 3 boneless, skinless chicken breasts (about 2 lbs. total)
- 1 tablespoon honey
- 2 tablespoons lime juice
- 1 ½ tablespoons chili powder
- 1 teaspoon garlic powder
- 1 ½ cups sour cream, divided
- 2 ½ cups green chile enchilada sauce, divided
- 8 (8-inch) flour tortillas
- 2 cups grated Mexican blend or cheddar cheese, divided
- Optional garnish: sliced green onions; chopped fresh cilantro; hot sauce
Instructions
-
Boil chicken until cooked through (about 15-18 minutes). When cool enough to handle, shred with two forks.
-
In a large bowl, whisk together honey, lime juice, chili powder, garlic powder, ½ cup sour cream and ½ cup enchilada sauce. Add the shredded chicken and 1 cup of the shredded cheese. Stir to combine.
-
Pour 1 cup of enchilada sauce in the bottom of a 9×13-inch baking dish.
-
Place a heaping ½ cup of the chicken mixture in the center of each tortilla. Roll up and place seam-side down in the baking dish.
-
Whisk together the remaining 1 cup of enchilada sauce with the remaining 1 cup of sour cream. Pour over the enchiladas, and then sprinkle remaining 1 cup of cheese on top.
-
Bake, uncovered, at 350 degrees F for 25-30 minutes.
Recipe Notes
- For a shortcut, you can use the meat from a store-bought rotisserie chicken instead of boiling your own chicken. You’ll need a total of about 4 1/2 – 5 cups of shredded chicken for this recipe, which might require two rotisserie chickens.
- For Creamy Chicken and Corn Enchiladas, add a can of corn (drained) to the chicken mixture before rolling the enchiladas.
- For an extra kick and flavor, add a can of diced green chilies to the chicken mixture.
- I prefer flour tortillas for these enchiladas, but you can also make them with corn tortillas. You’ll need to warm the corn tortillas before rolling them (so that they don’t fall apart). To do so, wrap a stack of tortillas in damp paper towels. Microwave for 30 seconds – 1 minute, or until the tortillas are soft and flexible.
- These are mild enchiladas. Serve the enchiladas with hot sauce and let your family members adjust the heat to suit individual preferences.
- Prep ahead! You can assemble the enchiladas in advance and keep them covered in the refrigerator for up to 24 hours. Allow the dish to come to room temperature before baking.
- Leftover enchiladas will stay fresh in the refrigerator for 3-4 days.
- To Freeze the Enchiladas: Assemble the enchiladas as instructed, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw the dish in the refrigerator overnight and allow to come to room temperature on the counter before it goes in the oven.
This similar to the recipe I found on the Hidden Valley website. Instead of boiling the chicken I bake covered with the Hidden Valley dressing for 60 minutes.
Oh, that sounds really good, too!
These look delicious! I’ve used the recipe on the back of the can of green sauce but I’m going to use yours next time.
Thanks, Megan! Let me know what you think. 🙂