Sour Cream Chicken Enchiladas

4.40 from 23 votes

Sour cream chicken enchiladas are creamy, cheesy, and packed with Southwestern flavor—an easy, comforting meal perfect for any night.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 585kcal

Preheat oven to 375°F.
In a small bowl, combine chile powder, paprika, cumin, onion powder, oregano, salt, and pepper.*
1 teaspoon chile powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon salt, ¼ teaspoon pepper
In a large bowl, combine shredded chicken*, sour cream, drained green chile, 1 ½ cups mozzarella cheese, 1 ½ cups jack cheese, and spice mixture.
3 cups cooked chicken, 1 cup sour cream, 1 cup diced green chiles, 2 ½ cups shredded mozzarella cheese, 2 ½ cups shredded jack cheese
Place the enchilada sauce in a microwave-safe bowl and microwave for 1 minute. You just want it to be warm.
1 can Green Enchilada Sauce
Dip a corn tortilla in the warmed enchilada sauce, then place a heaping spoonful of the chicken mixture into the center of the tortilla and roll up. Place in a 9x13 baking dish and repeat with the remaining tortillas.
12 corn tortillas
Once all the tortillas are used, pour the remaining enchilada sauce over the rolled enchiladas, and sprinkle with the remaining cheese.
2 ½ cups shredded mozzarella cheese, 2 ½ cups shredded jack cheese
Bake for 20-25 minutes or until cheese is bubbling. Remove from oven and sprinkle with crushed pepper flakes and cilantro.
Cilantro – garnish, Red Pepper flakes – garnish

Tips and Tricks

*Chicken: Use a cooked rotisserie chicken from the grocery store. Otherwise, just bake breasts in the oven at 375°F for ~40 minutes or until the internal temp reaches 165°F. I like to brush the chicken breasts with oil and sprinkle them with salt and pepper, then bake.
Green Chiles: If you go with canned green chiles, they often come in 7-oz cans, and although slightly under a cup, it will work fine for this recipe, too.
Taco Seasoning: *If you have a favorite taco seasoning mixture that is premade, you can use 2 tablespoons of that instead.
If some of the corn tortillas crack or split while rolling, it will be okay. No one will notice after they are covered in melted cheese, I promise.
Leftovers: Refrigerate any leftovers in an air-tight container for up to 5 days.
Reheat: To reheat, you can either microwave, checking every 30 seconds until heated through, or reheat in the oven at the same baking temperature as cooking, but for less time.
Freeze: You can make these and freeze them for up to 3 months. I recommend preparing them up to the point right before you bake them. Prepare in an oven-safe, freezer-safe dish. Thaw overnight and then bake according to the directions.