Home » Main Dish Recipes » Chicken Recipes

Creamy Sour Cream Chicken Enchiladas

Sour Cream Chick­en Enchi­ladas are scrump­tious­ly creamy and ultra-cheesy pil­lows of chick­en delight! Hot on the plate in 5‑minutes with my easy-prep method. 

creamy chicken enchiladas - creamy, cheesy, chicken-y pillows of comfort food goodness
Post may con­tain affil­i­ate links. See my Affil­i­ate Disclosure.

I have made Creamy Sour Cream Chick­en Enchi­ladas for our fam­i­ly and friends for at least two decades. They are as pop­u­lar now, as the first time I served them. 

Because they are so loved, I try to always keep their sim­ple ingre­di­ents on hand. Prep­ping a quick batch of creamy chick­en enchi­la­da com­po­nents and stor­ing them in the fridge, means we are min­utes from deli­cious lunch­es and din­ners, for how­ev­er many are needed. 

Any time of year, busy sched­ules make sour cream chick­en enchi­ladas the per­fect quick and easy solu­tion to what’s for lunch or din­ner. This creamy chick­en enchi­la­da recipe will become one of your fam­i­ly favorites, too. 

The deli­cious chick­en enchi­ladas are so sim­ple, if your child is old enough to use the microwave, they can make creamy sour cream chick­en enchi­ladas all on their own from the prepped ingre­di­ents in your fridge.

Ingredients for Creamy Chicken Enchiladas

shredded chicken for creamy chicken enchiladas
  • Cream of Chick­en Soup
  • Sour Cream
  • fresh Jalapenos
  • Ched­dar Cheese, fresh­ly grat­ed (Col­by Jack is good, too.)
  • Flour Tor­tillas (bur­ri­to size)

How to Make Sour Cream Chicken Enchiladas

  1. Cook and chop or shred the chick­en breasts. If you’re using a rotis­serie chick­en pull all the meat from the bones and shred. If you’re using pre-cooked and frozen chick­en, be sure to com­plete­ly thaw it before assem­bling the enchi­ladas. Place the chick­en in a large *stor­age bowl with a lid.
  2. Mix up the sauce by stir­ring togeth­er the cream of chick­en soup, sour cream and minced jalapeno. This creamy sauce is part of the com­fort-food fac­tor in this deli­cious dish. Increase or decrease the jalapeno accord­ing to your fam­i­ly’s per­son­al tastes and heat tolerance.
  3. Warm the tor­tillas in the microwave for 10 sec­onds to make them pli­able and easy to roll with­out tearing.
  4. One-at-a-time lay out the tor­tillas on a plate and add a strip of shred­ded chick­en down the center.
shredded chicken inside chicken enchiladas

Add sauce across the top of the chick­en and then a lay­er of shred­ded Cheddar.

sauce and cheese inside creamy  chicken enchilada

Roll the tor­tilla by first fold­ing in the sides and then rolling from one end to the oth­er. Place the enchi­la­da seam-side down on the plate. Spread the top of the tor­tilla with addi­tion­al sauce and anoth­er sprin­kle of cheddar.

unbaked chicken enchilada with creamy sauce and cheese sprinkled on top

Microwave the creamy chick­en enchi­la­da for about 2 min­utes on full pow­er. Every microwave is a lit­tle dif­fer­ent, so adjust 30 sec­onds less or more based on your own.

The hap­py result will have your entire fam­i­ly run­ning to the table! Enjoy!

Alternative Cooking Method

It’s pos­si­ble to roll all the enchi­ladas and place them in a well-greased 9x13 pan. Be sure to spread at least 2 cups of sauce across the bot­tom of the pan before adding the rolled enchiladas. 

Once they’re all in the pan, top them with more sauce and shred­ded cheese. Cov­er the pan with foil and bake the creamy chick­en enchi­ladas at 350° for 20 ‑30 min­utes. This method allows you to have all the enchi­ladas done at one time.

Decide what works best for your own fam­i­ly and the event where you’re serv­ing them. You’re going to love these enchi­ladas whether you’re mak­ing a sin­gle serv­ing or a spread for guests! I can’t wait for you to give them a try!

creamy chicken enchiladas - creamy, cheesy, chicken-y pillows of comfort food goodness
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
creamy chicken enchiladas

Creamy Chicken Enchiladas


  • Author: Glen­da Embree
  • Total Time: 5 min­utes
  • Yield: 16 enchi­ladas 1x

Description

Creamy, cheesy pil­lows of chicken‑y good­ness!  This is one of our fam­i­ly’s all-time com­fort food favorites and you can have one hot on a plate in 5 minutes!


Ingredients

Units Scale
  • 6-7 bone­less skin­less chick­en breasts (4-5 lbs), cooked and shred­ded or chopped
  • 2 (26 oz) cans cream of chick­en soup, (those are the fam­i­ly-size cans)
  • 5 cups sour cream
  • 3-4 large jalapenos, minced with most seeds and veins removed
  • 16 bur­ri­to-size flour tortillas
  • 1 pound Ched­dar Cheese (Col­by-Jack works well, too.), (Grate it fresh. It makes such a difference!)

 


Instructions

  1. Cook and shred the chick­en.  Place in a large bowl with a lid that can be stored in the fridge.
  2. Stir togeth­er the cream of chick­en soup, sour cream and minced jalapenos to make the sauce, in a sep­a­rate bowl with a lid.
  3. To assem­ble the creamy chick­en enchi­ladas place a tor­tilla on a din­ner plate.
  4. Place shred­ded chick­en down the cen­ter of the tor­tilla in a line.  How much will depend on the size of the appetite you’re cook­ing for.  I would say typ­i­cal­ly 1/2 cup shred­ded chick­en is about right.
  5. Spread sauce over the top of the chick­en and then sprin­kle with ched­dar cheese.  Again, the amounts are depen­dent on the per­son, but I would sug­gest start­ing with 1/4 cup of sauce and enough cheese to cov­er that.
  6. Roll the tor­tilla by first fold­ing in the sides and then rolling from one end to the oth­er. Place the enchi­la­da seam-side down on the plate.
  7. Spread the top of the tor­tilla with addi­tion­al sauce and anoth­er sprin­kle of cheddar.
  8. Cook in the microwave for 2 min­utes on full pow­er.  Cook­ing times may vary slight­ly microwave to microwave, so use the time that works best on yours.
  9. When the cheese is melt­ed and the sauce bub­bly, the enchi­la­da is ready.
  10. Enjoy!

Notes

It’s pos­si­ble to roll all the enchi­ladas and place them in a well-greased 9x13 pan. Be sure to spread at least 2 cups of sauce across the bot­tom of the pan before adding the rolled enchi­ladas. Once they’re all in the pan, top them with more sauce and shred­ded cheese. Cov­er the pan with foil and bake the creamy chick­en enchi­ladas at 350° for 20 ‑30 min­utes, until they are heat­ed through and the cheese has melt­ed. This method allows you to have all the enchi­ladas done for serv­ing all at one time.

  • Prep Time: 3 min
  • Cook Time: 2 min
  • Cat­e­go­ry: Main Dish, Entree, Chicken
  • Method: Microwave
  • Cui­sine: Mexican/American

More Delicious Mexican Recipes

Enchi­la­da Casserole

Jalapeno Chick­en and Corn Chowder

jalapeno chicken and corn chowder

10 thoughts on “Creamy Sour Cream Chicken Enchiladas”

    • Hi Sal! I nev­er include nutri­tion­al info because it varies from brand to brand and sub­sti­tu­tion to sub­sti­tu­tion. Each cal­cu­la­tor even has its own met­rics for com­ing up with the num­bers. My num­bers would not be reli­able unless you used the exact same ingre­di­ents, in the pre­cise amounts I have and then used the same cal­cu­la­tor to get them. I nev­er want to include some­thing that may be inaccurate.

      This link is a list on Google of many dif­fer­ent cal­cu­la­tors. You can plug your spe­cif­ic num­bers into one of those and get some nutri­tion­al info, if you like. https://www.google.com/search?client=firefox-b-1‑d&q=nutritional+info+for+recipes

      Reply

Leave a Comment

Recipe rating