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- 2 cups cooked chicken, shredded - 1 cup sour cream - 1 cup shredded Monterey Jack cheese - 1 cup green enchilada sauce - 8 small flour tortillas - 1 small onion, finely chopped - 1 cup corn kernels (fresh or frozen) I always start with the essential ingredients. Cooked chicken is a must. It adds protein and flavor. I prefer to shred it myself. Sour cream gives a rich, creamy taste. Monterey Jack cheese melts beautifully and adds a nice stretch. Green enchilada sauce adds a zesty kick. Flour tortillas hold everything together. I like using small ones for easy handling. A finely chopped onion brings sweetness and crunch. Corn kernels add natural sweetness and texture. Fresh or frozen works great here. - 1 teaspoon garlic powder - 1 teaspoon cumin - 1 teaspoon chili powder - Fresh cilantro for garnish Optional ingredients can make a big difference! Garlic powder enhances the flavor. Cumin adds warmth and earthiness. Chili powder gives a nice heat. I love using fresh cilantro on top for a burst of freshness. - Alternative cheese options: Cheddar, Pepper Jack, or a dairy-free cheese - Low-fat sour cream for a lighter dish - Different tortilla types: corn tortillas or whole wheat Not everyone likes Monterey Jack. You can use cheddar or even Pepper Jack for a kick. If you want a lighter meal, low-fat sour cream works well. You could also try corn tortillas. They are gluten-free and add a nice flavor. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key to getting your enchiladas perfectly baked. In a large bowl, combine the cooked chicken, ½ cup of sour cream, chopped onion, corn, garlic powder, cumin, chili powder, salt, and pepper. Mix it all well. This filling is flavorful and creamy, making your enchiladas tasty. Grab a flour tortilla. Fill it with about ¼ cup of the chicken mixture. Roll it up tightly and place it seam-side down in a 9x13 inch baking dish. Repeat this with the remaining tortillas. You should fit all of them snugly in the dish. Now, pour the remaining ½ cup of green enchilada sauce over the top of your rolled tortillas. Spoon the last ½ cup of sour cream on top, then sprinkle with shredded Monterey Jack cheese. Bake in the oven for 25-30 minutes. You want the cheese to be melted and bubbly. Enjoy the rich aroma as they bake! - Don’t Overfill the Tortillas Keep your filling to about ¼ cup. This amount lets you roll the tortillas tightly. If you add too much, they may break. A tight roll helps keep all the flavors inside. - Use Fresh Ingredients for Best Flavor Fresh chicken and veggies make a big difference. Fresh corn adds sweetness. Fresh cilantro brightens the dish. Try to use these when you can. - Ensure Even Baking Make sure the enchiladas bake evenly. Spread the sauce well over the top. This helps keep the tortillas moist and the cheese gooey. - Check Cheese Melting Point Keep an eye on the cheese while baking. It should melt and bubble, but not burn. If it gets too brown, cover it with foil. - Best Pairings and Sides Serve these enchiladas with a side of rice or beans. A fresh salad also works well. You can also offer tortilla chips with salsa for a crunchy side. - Additional Garnishes and Sauces Top your enchiladas with sour cream for creaminess. Chopped cilantro adds a nice touch. For a kick, try adding sliced jalapeños or a drizzle of hot sauce. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand, making it a great time-saver. Customize Your Sauce: Feel free to swap green enchilada sauce with red for a different flavor profile or mix both for a unique twist. Add Extra Veggies: Incorporate diced bell peppers, spinach, or black beans into the chicken mixture for added nutrition and flavor. Make Ahead: Assemble the enchiladas ahead of time and store them in the refrigerator before baking. Just add a few extra minutes to the baking time. {{image_2}} You can easily swap ingredients in sour cream chicken enchiladas. If you want a vegetarian dish, try using black beans or spinach instead of chicken. These options give you a great taste and keep the meal filling. If you prefer different proteins, turkey or beef work well. Shredded turkey adds a lighter touch, while beef gives a hearty flavor. Just make sure to cook the meat thoroughly before mixing it with the other ingredients. To spice things up, add some spicy peppers to the filling. Jalapeños or serranos can bring heat that many enjoy. Just chop them finely and mix them in with the chicken or beans. You can also customize the sauce. Instead of green enchilada sauce, try red sauce for a different flavor. Some people even use salsa or a creamy cheese sauce. This makes each bite exciting and fresh. After enjoying your sour cream chicken enchiladas, store any leftovers. Place them in an airtight container. They stay fresh in the fridge for up to four days. Make sure to cool them to room temperature first. This helps keep them from getting soggy. To freeze these enchiladas, use a freezer-safe container. Wrap each enchilada tightly in plastic wrap before placing them in the container. They can last up to three months in the freezer. For thawing, move them to the fridge overnight. This way, they will thaw slowly and safely. When reheating, keep your enchiladas moist. You can use the oven or microwave. If using the oven, set it to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. This helps trap steam and prevents drying out. Heat for about 20 minutes or until hot. If using the microwave, cover the plate with a damp paper towel. Heat in short bursts, checking often to avoid drying. To add heat, you can incorporate jalapeños or diced green chiles into the filling. Adding hot sauce to the sour cream is another option. You can also sprinkle cayenne pepper on top before baking. For a flavorful twist, mix in some spicy pepper jack cheese. These changes will give your dish a nice kick! Yes, you can make these enchiladas ahead of time. Prepare the filling and assemble the enchiladas in the baking dish. Cover the dish tightly with plastic wrap or foil and store it in the fridge. You can prepare them a day in advance. Just bake them when you're ready to eat. These enchiladas go well with a fresh salad or Mexican rice. You can serve them with refried beans for a hearty meal. For drinks, try serving iced tea or a light beer. A zesty limeade also complements the flavors nicely. Enjoy your meal! This article covered everything you need for tasty, easy sour cream chicken enchiladas. You learned about key ingredients, handy tips, and fun ways to switch things up. Remember to use fresh foods for the best taste. Don't be afraid to try new flavors and ingredients. With some simple steps, you can enjoy a delicious meal. Whether you share or keep these enchiladas for yourself, they are sure to please! Happy cooking!

Sour Cream Chicken Enchiladas

Delicious enchiladas filled with shredded chicken and topped with sour cream and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup green enchilada sauce
  • 8 small flour tortillas
  • 1 small onion, finely chopped
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, half of the sour cream (½ cup), onion, corn, garlic powder, cumin, chili powder, salt, and pepper. Mix well to combine.
  • Spread ½ cup of green enchilada sauce evenly on the bottom of a 9x13 inch baking dish.
  • Take a flour tortilla and fill it with about ¼ cup of the chicken mixture. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
  • Once all tortillas are placed in the dish, pour the remaining ½ cup of green enchilada sauce over the top of the enchiladas.
  • Spoon the remaining ½ cup of sour cream over the sauce and sprinkle evenly with shredded Monterey Jack cheese.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven, allow to cool slightly, then garnish with chopped fresh cilantro.

Notes

Garnish with fresh cilantro for added flavor.
Keyword chicken, enchiladas, Mexican, sour cream