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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!
Course Dinner
Cuisine Mexican
Keyword easy chicken enchiladas, sour cream chicken enchiladas
Prep Time 35 minutes
Cook Time 30 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Calories 484.2kcal
Author Blair Lonergan

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.

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 ½ - 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.

Nutrition

Serving: 1enchilada | Calories: 484.2kcal | Carbohydrates: 31.8g | Protein: 38.1g | Fat: 21g | Saturated Fat: 12.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.6g | Cholesterol: 100mg | Sodium: 1015.5mg | Potassium: 104.3mg | Fiber: 0.5g | Sugar: 6g