Sour Cream Chicken Enchiladas Were One Of My Favorite Dinners Growing Up!
My mom used to make a version of these chicken enchiladas when I was growing up. The recipe was very similar except she used a can of cream of chicken soup. Well, I figures out a way to get the exact same creaminess and texture without the canned soup!
These Easy Enchiladas Are A Great Make Ahead Meal.
This is a great dinner that everyone in my family really loves, and I enjoy making! During busy weeks I prep these in the afternoon, if I am home, bake, and then let everyone just reheat a plate when they get home from their activities. Not being able to eat together as a family, isn’t ideal, but these sour cream chicken enchiladas reheat beautifully, so I feel confident that everyone is getting a homemade meal even on the go!
Can I Freeze These?
Yep! Go ahead and prep these as the recipe states, but don’t bake them. Cover them tightly in plastic wrap, then again in aluminum foil and freeze for up to 3 months.
To Reheat From Frozen: Remove the plastic wrap, but recover the pan with aluminum foil. Bake at 375°F for 30 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is melted and the enchiladas are warm!
How To Make These Your Own…
There are a few different ways to adapt these to suit your own tastes. Don’t worry if you don’t like sour cream, or if you’re looking to use up some leftover ground beef. I’ve got the answers!
- Sub in Greek yogurt for the sour cream if you prefer!
- Don’t have time to make the roux with the butter, flour, and chicken broth? Use a can of cream of chicken soup in its place.
- Use Salsa Verde in place of traditional salsa for a twist!
- Add a can of chopped green chilis for some extra zest!
- Want to use up some ground beef? You can sub that in place of the chicken!
- Add some heat with a few pinches of cayenne pepper!
- Throw in some black beans to the filling for a little more fiber and protein.
- Add in a tablespoon of Adobo Sauce from a can of Chipotle in Adobo for some smoky heat!
Get Creative With Toppings!
You don’t need to add anything extra to these…BUT you can! Here are some ideas:
- Cilantro. I love cilantro so much, so I always add a ton to my enchiladas!
- More sour cream! I mean why not squeeze a little on top?
- Guacamole or Sliced Avocado. Because it’s the right thing to do.
- Salsa. A little more salsa on top is delicious on these!
- Shredded lettuce. Give these a little crunch with a handful of shreds!
- Jalapeños. Love spice? Some sliced jalapeños on top will do the trick!
Looking For More Tex Mex Inspired Dishes? Try These:
These easy enchiladas are family favorite and made even easier using a Rotisserie Chicken!
- 2 cups cooked and diced chicken
- 8 medium-sized flour tortillas
- 3 cups Mexican-style grated cheese
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/2 teaspoon onion powder
- 1 3/4 cups chicken broth
- 1/4 cup salsa
- 1 cup sour cream
- Preheat the oven to 400°F. Coat a 9×13 baking dish with nonstick spray and set aside.
- Fill each tortilla with 1/4 cup chicken and 1/4 cup grated cheese. Roll the tortillas up and place them seam side down in the pan. Set aside.
- In a small saucepan melt the butter over medium heat. Add in the flour and onion powder and whisk until combined and smooth. Stir constantly until the mixture starts to bubble. Slowly stream in the chicken broth, whisking constantly. Once combined and smooth cook until the mixture comes to a boil, stirring constantly. Boil for 30 seconds until thickened and remove from the heat.
- Add in the salsa and sour cream and stir until combined.
- Pour the sauce on top of the tortillas. Top with the remaining cup of cheese.
- Bake for 20 minutes or until the cheese is melted and the sauce is bubbly.
- Garnish with cilantro, avocado, and more sour cream if desired. Serve immediately.
Store airtight in the refrigerator for up to 3 days.
Keywords:: cookies and cups, sour cream enchiladas, enchilada recipe, chicken enchiladas, tex mex
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