Loaded with heart warming flavors, these easy Sour Cream Chicken Enchiladas are your hot ticket to household fame. Bite after irresistible bite, you’ll experience creamy, cheesy, saucy enchilada delight! Just 10 minutes of prep and you’ve got a flavorful fiesta baking in the oven!
Go ahead and stop the scroll… because this is indulgent crowd pleasing sensation you’ve been looking for!
Brittany writes: “10/10 was delicious! Will recommend it and make again!”
With just 8 ingredients, you’ll create the most outrageous chicken enchiladas with white sauce.
And thanks to a clever rotisserie chicken shortcut, this family-favorite comes together in a snap. You’ll just need 10 minutes for prep.
Believe me, this is the way to do home-style cooking… the EASY way!
In fact, these enchiladas are just as easy to make as my super Easy Beef Enchiladas Recipe, tasty Chicken Taco Casserole, and outrageous Pollo Con Queso!
So when you’re craving more than just a smidge of decadence… just serve up these heavenly sour cream chicken enchiladas..
They’re more than up for the challenge!
You’ll treat yourself to irresistibly rich and creamy enchiladas, that are off-the-charts delicious.
Oh, and that marvelous aroma coming from your kitchen?
That would be these outrageous chicken and sour cream enchiladas are about to make their grand entrance…
Ingredients
It takes just a few simple ingredients to get these creamy chicken enchiladas with sour cream sauce baking in your oven!
Add these to your next grocery order so you have everything on hand…
- Flour Tortillas – I like to use the soft taco size.
- Rotisserie Chicken – Cooked chicken can be substituted.
- Sour Cream – Low fat will work, or use full fat for more flavor.
- Cheddar Cheese – Shredded from a bag works just fine.
- Cream of Chicken Soup – Along with the sour cream, this is the base for your creamy sour cream sauce.
- Diced Green Chiles – For just a touch of tangy, mild heat.
- Garlic Salt – Adds savory flavor to your enchiladas.
- Black Pepper
- *optional Green Onions – For a savory garnish.
Like most of my Easy Casserole Recipes, you’ll also need a 9×13 baking dish to get prepare your sour cream chicken enchiladas recipe.
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Pin ItHow To Make Sour Cream Chicken Enchiladas
It’s actually so SIMPLE to make this easy creamy chicken enchiladas recipe!
Here’s what you’ll do…
1. Mix up the specified ingredients in a mixing bowl.
2. Then fill each tortilla, roll, and place in your baking dish as directed.
3. Pour the remaining sour cream & soup mixture sauce over your chicken enchiladas, then sprinkle with cheese.
4. Bake your creamy chicken enchiladas with sour cream until done.
5. Optional: Just before serving, top your enchiladas with chopped green onions as a tasty garnish.
Then serve them up and enjoy every last delicious bite!
See… I told you this heavenly white chicken enchiladas recipe was going to be EASY!!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
What To Serve With Chicken Enchiladas
Want to make your sour cream chicken enchiladas even better?
These tempting Dinner Sides serve up big, family pleasing flavors with hardly any effort… and they create the perfect pairing for your enchiladas…
- Black Beans
- Pinto Beans
- Cilantro Lime Rice Recipe
- Mexican Style Rice
- Easy Recipe to Make Guacamole
- Tortilla Chips with fresh homemade Blender Salsa or my copycat Chili’s Skillet Queso!
Chicken Enchilada Variations
Want to change things up a bit? Go for it!
You can count on Easy Mexican Recipes like this tasty Crock Pot Chicken Enchiladas Recipe and souper tasty Green Enchilada Chicken Soup to add fabulous flavor to your week!
Reviews
Here’s what your frugal friends are saying about this easy creamy chicken enchiladas sour cream recipe…
Melinda writes: “Very good”
Brittany writes: “10/10 was delicious! Will recommend it and make again!”
Kathy writes: “Love this for dinner!”
Chelsea writes: “Very easy and my husband loves it!!!”
Tara writes: “So yummy!!”
Cindy writes: “Very Easy to make! The entire family loved them!”
Kristy writes: “These are our favorites”
Josh writes: “So packed with flavor and these are so easy to make”
Libby writes: “Very good. Will make again.”
Melanie writes: “Easy to put together and it tasted very good”
Christina writes: “Came out great!”
Angela writes: “I used what I have on hand by using pepper jack cheese. Delicious!!”
Meredith writes: “Made this several times but I use Monterrey jack cheese – still delicious”
Kimberly writes: “Delicious!!. The time and temp was perfect.”
Jo writes: “Great recipe. Whole family loved it. Will definitely be a “repeater””
More Classic Mexican Food Recipes
Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Sour Cream Chicken Enchiladas
Ingredients
- 8 large Flour Tortillas, (I like to use Mission Soft Taco size)
- 2 1/2 cups Diced Rotisserie Cooked Chicken
- 2 cups Sour Cream
- 1 1/2 cups Medium Shredded Cheddar
- 21 ounces Campbell’s Cream of Chicken Soup, (2 cans, 10.5 ounces each)
- 4 ounces Diced Green Chiles, (1 small can)
- ¼ teaspoon Garlic Salt
- ⅛ teaspoon Pepper
Instructions
- Gather your ingredients.
- Preheat oven to 350 degrees.
- Spray 9×13 casserole dish with Pam Nonstick Cooking Spray.
- Mix chicken, 1 cup sour cream, garlic salt, pepper, 1 can soup, and green chiles in a mixing bowl.
- Fill each tortilla with mixture, and roll up. Place seam side down in a row in your casserole dish.
- Mix together remaining 1 cup sour cream and 1 can soup. Pour over tortillas
- Top with shredded cheese.
- Bake uncovered at 350 degrees for 45 minutes, or until done.
- Optional: Garnish your sour cream chicken enchiladas with chopped green onions. ENJOY!!
Notes
- FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
Like this recipe? Rate & comment below!
The enchiladas are good, I really like your recipe.
Merci
I agree, they really are so delicious. The creamy rich flavors are so hard to resist!
Wow that really is sooo easy and I love how the ingredient line up is so minimal as well! A great way to use up any leftover rotisserie chicken! I must bookmark this for later!
Thanks, Christie! It really is the perfect dinner for those busy weeknights… hope you love it! 🙂
Made these last night! They were delicious! Would these freeze well??
Hi Rachel ~ I’m so glad you liked them! I honestly haven’t tried freezing these yet, as I’ve never had leftovers with my hungry hubby and teenage boys. 🙂 If you do try freezing them, let me know how they turn out!
Easy recipes are great on busy weeknights. This looks wonderfully flavorful.
Thank you so much! 🙂
I made this a few weeks ago and my family loved it! They wanted more! Can you use taco sized tortillas with this recipe in the 9×13 baking dish as well? I have a pot luck next week and would like to make smaller proportions of this for more people.
Hi Tina ~ I’m so glad to hear your family loved this dish! My family sure loves it, too! You can definitely use soft taco size tortillas as well… I’ve done that several times, and it turns out great! This would be perfect for a potluck! 🙂
How many servings is this?
With my family, they eat a whole enchilada a piece. So depending on how big you make them, you can fit 6-8 in one pan.
I Love the frugAlgiers sute. The recipes are easy and fun.
Thank you… I’m so glad you’re enjoying the easy recipes!
No enchilada sauce in this? or what is put in the top besides sour cream and cream of chicken to make it red?
These are considered ‘white’ enchiladas, so no red enchilada sauce is needed.
If you prefer red enchilada sauce, you can check out these Beef Enchiladas:
https://thefrugalgirls.com/2016/03/easy-beef-enchiladas-recipe.html
That looks delicious. Will probably try making this week.
Fantastic… they really are SO simple to make!
This looks so yummy! I’m adding it to my meal planning for next week’s dinners.
Thanks, Andie… hope you love them! We sure do! 😉
I have done this for years. The only difference is I mix cream of chicken, cream of mushroom, sour cream, and ground cumin. I split the mixture, ⅓ goes on top and ⅔ goes in the chicken. I don’t use chilies. this is an all time family favorite!
No enchilada sauce. The red look is just the camelized cheese. I have done this for years. The only difference is I mix cream of chicken, cream of mushroom, sour cream, and ground cumin. I split the mixture, ⅓ goes on top and ⅔ goes in the chicken. I don’t use chilies. this is an all time family favorite!