Sour Cream Chicken Enchiladas

5 from 6 votes

Sour Cream Chicken Enchiladas

Comforting, creamy, and easy to make, you'll want to bookmark or pin this Sour Cream Chicken Enchilada recipe for dinner later. It all starts with a homemade cream sauce with sour cream that provides a cozy foil for chicken enchiladas.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 258kcal

Author: Christina Koncker

Equipment

1 11x7 baking dish

Ingredients

½ pound shredded chicken (use breast or thigh meat, or both!)
7-8 corn tortillas (5 ¾ in diameter)
1 ½ cups pepperjack cheese shredded
1 ½ cups sour cream enchilada sauce

Instructions

Preheat oven to 350 degrees. Shred chicken, if you haven’t already.
To reheat refrigerated leftover Rotisserie chicken, add shredded chicken and 1 tablespoon of water to a pan. Cover and heat over medium heat until heated through.
Click here for instructions on how to make the sour cream enchilada sauce (makes 2 ½ cups, which is about what you’ll need).
Heat your tortillas in a pan before dipping them into the sour cream sauce. Heat tortillas over medium-high heat, for 5-7 seconds per side each. You want them to be completely pliable.
Coat the bottom of an 11x7 baking dish with the enchilada sauce, using around ½ cup or so of the sauce. Dip a warmed tortilla into the sour cream enchilada sauce, coating one side completely.
Lay down on a cutting board, dipped tortilla side up. Divide cooked chicken evenly between 7-8 tortillas; add 1 ½ tablespoons pepperjack cheese to each tortilla.
Roll enchiladas and place seam-side down in an 11x7 baking dish. Continue to do this until your pan is full.
Pour all of the remaining sour cream enchilada sauce over your rolled tortillas. Sprinkle with remaining pepperjack cheese.
Cover the pan with aluminum foil or a lid and bake for 20 minutes, until heated through.
Remove the cover and broil for 6-7 minutes, until the cheese starts to get toasty and bubbly looking.
Let sit for a couple minutes to cool slightly if you can and then dig in!

Notes

Geat your tortillas before dipping them in the sour cream sauce. Heat makes the tortillas pliable and sturdy so they can retain their shape while cooking.
Place the enchiladas seam side down in the pan as you add them to the baking dish. This helps the enchilada keep its signature rolled shape while it bakes.
Experiment with additions to the shredded chicken, like spicy sauteed peppers, canned green chiles, black beans, pinto beans, corn, or diced tomatoes.
Garnish with fresh herbs like cilantro, a few dashes of your favorite hot sauce (try a verde one here!), fresh or pickled jalapeno slices, or a squeeze from a fresh lime all elevate the finished dish.

*Nutrition information is approximate and was calculated using an online nutrition calculator.

Nutrition