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Sour Cream Chicken Enchiladas Recipe

Looking for the tastiest of Mexican or just short of time for dinner? Let’s wrap up sour cream chicken enchiladas and be the best chef ever!

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Enchilada is a corn tortilla, rolled around a filling with savory sauce. Enchiladas are filled with all sorts of things imaginable that falls into the edible category. Since it originates in the Mexican cuisine, the traditional filler ingredients are also take inspiration from its native land and flavors: meat, beans, chili or even potatoes.

What’s Enchilada?

Although the word enchilada simply means “chili peppered”, the dish is so much more than just a bit of chili, sprinkled here and there. Or at least it is today, because back in the day the word only meant dipping tortillas into chili sauce and eating it as it is, without any filling just like we do it with tortilla chips and dips.

Nowadays, especially outside of Mexico, we do all sort of things with enchiladas that only leaves the remnant of the original dish under its original idea.

Although we should respect its name and at least decorate the dish with some chili, we may have been excused of not using hot spices with enchiladas at all. Most of the time though, the only thing remains from the enchiladas is the fact that they are soaked in some sort of sauce.

What’s not Enchilada?

Since the filling can vary as much from one household to another as Italian ragout can vary from one to another, we can’t be blamed for twisting the fillings as wild as far our imagination can run. Many of us like to go a step further and skip on the corn tortillas too, essentially opt for wraps, thus substitute everything that makes enchilada what it is.

Worry not though because flour tortillas are just as good for soaking them in sour cream under a cozy cheese topping (some would argue that even better).

How to Enchilada?

For many of us the best news is that enchiladas can be made quickly and easily, given that we buy all the ingredients ready to be assembled.

Rolling together a sour cream chicken enchilada in its basic form requires little more than a rotisserie chicken, ready-made tortilla, grated cheese, and sour cream. Fling them all together requires little to no effort and warm everything together takes no more time than for a 6 years old to make the table (sometimes even less given the speed of 6 years olds sometimes).

Opt for more intricate dinner preparation designs, sure requires more time and effort but with that comes added flavors and joy. Making sour cream chicken from scratch and use that as a filling or take things to the ultimate level and make our very own wraps / tortillas sheds on us an entirely different light around the dinner table.

Why Enchilada?

Sure, we don’t feel every Tuesday night the urge of getting the best cook of the night halo glow over our head and make everything from scratch but luckily with enchiladas we don’t have to.

Even if we frown at store bought tortillas -because they are made with ingredients that many of us wouldn’t touch with a ten feet pole- we can make enchiladas pretty quickly with fairly little effort if we plan ahead a bit.

Ingredients

Beginner

  • 14oz / 400g Chicken rotisseries (or any ready made chicken bits)
  • 3 pieces / 100g Green onion/scallion
  • 8 pieces / 400g Tortilla (Flour or corn)
  • ¾ cup / 125g Sour cream
  • 2 cups / 225g Grated cheese of choice (Gouda, Edam, Mozzarella…)

Advanced

Sour cream chicken

(Check out how to make Sour Cream Chicken Recipe)

  • 2 tablespoons / 30g Cooking oil
  • 1 medium / 100g Onion (sliced)
  • 1 teaspoon / 5g Salt
  • 1 clove / 3g Garlic (crushed)
  • 1 teaspoon / 1g Black pepper (optional)
  • 1lb / 500g Chicken meat
  • ¼ cup / 60g Water
  • ¼ cup / 60g Sour cream
Enchilada
  • 8 pieces / 400g Tortilla (Flour or corn)
  • ¾ cup / 175g Sour cream
  • 2 cups / 225g Grated cheese of choice (Gouda, Edam, Mozzarella…)

Overkill

Sour cream chicken

(Check out how to make Sour Cream Chicken Recipe)

  • 2 tablespoons / 30g Cooking oil
  • 1 medium / 100g Onion (sliced)
  • 1 teaspoon / 5g Salt
  • 1 clove / 3g Garlic (crushed)
  • 1 teaspoon / 1g Black pepper (optional)
  • 1lb / 500g Chicken meat
  • ¼ cup / 60g Water
  • ¼ cup / 60g Sour cream
Tortilla

(Check out how to make Flour tortilla or Corn tortilla)

  • 2 cups/ 240g Flour
  • 1 teaspoon / 5g Salt
  • ¾ cup / 180g Water
  • 3 tablespoons / 45g Olive oil
Topping
  • ¾ cup / 175g Sour cream
  • 2 cups / 225g Grated cheese of choice (Gouda, Edam, Mozzarella…)

How to make Sour cream enchiladas

Beginner

  1. Slice up any leftover chicken or just take out a handful from the already sliced chicken rotisseries bag.Chicken roasted pieces SunCakeMom
  2. Slice up the green onion, both white and green part, pour a tablespoon of oil into a skillet and on high heat stir fry for 3 – 5 minutes. This is an optional step it can be skipped entirely.Onion green scallion -gp- SunCakeMom
  3. Mix the green onion and chicken.Chicken enchilada recipe - SunCakeMom
  4. Fill some chicken onto the tortilla wrap. We can use both flour and corn tortillas.Chicken enchilada recipe - SunCakeMom
  5. Roll it up.Chicken enchilada recipe - SunCakeMom
  6. Place them into an oven proof dish.Chicken enchilada recipe - SunCakeMom
  7. Spread sour cream on top. then add cheese of choice. Heat everything together.Chicken enchilada recipe - SunCakeMom
  8. Put them onto the middle rack of the oven and broil it at max temperature until golden brown spots start to appear on the cheese, 15 – 25 min.Chicken enchilada recipe - SunCakeMom

Enjoy!

Sour-cream-chicken-enchilada-recipe-SunCakeMom-5-SunCakeMom

Advanced

Sour cream chicken

(Check out how to make Sour cream chicken)

  1. Sauté the onions until a glassy / translucent look for about 3-5 minutes. Add garlic and optional black pepper and saute until the garlic gets fragrant.Onion-sliced-translucent-glassy-garlic-black-pepper-gp-SunCakeMom
  2. Mix in the meat and sauté until at least one side of the meat gets some golden brown color.Onion-sliced-chicken-water-gp-SunCakeMom
  3. Add water, bring it to boil then reduce the heat and simmer for about 20 minutes. Mix in the sour cream. Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick onion enriched sauce. Sour-cream-chicken-recipe-Process-2-SunCakeMom
  4. Fill some chicken onto the tortilla wrap. We can use both, flour and corn tortillas.Chicken enchilada recipe - SunCakeMom
  5. Roll it up.Chicken enchilada recipe - SunCakeMom
  6. Place them into an oven proof dish.Chicken enchilada recipe - SunCakeMom
  7. Spread sour cream on top. then add cheese of choice. Heat everything together.Chicken enchilada recipe - SunCakeMom
  8. Put them onto the middle rack of the oven and broil it at max temperature until golden brown spots start to appear on the cheese, 15 – 25 min.Chicken enchilada recipe - SunCakeMom
Sour-cream-chicken-enchilada-recipe-SunCakeMom-1-SunCakeMom

Enjoy!

Overkill

Sour cream chicken

(Check out how to make Sour cream chicken)

  1. Sauté the onions until a glassy / translucent look for about 3-5 minutes. Add garlic and optional black pepper and saute until the garlic gets fragrant.Onion-sliced-translucent-glassy-garlic-black-pepper-gp-SunCakeMom
  2. Mix in the meat and sauté until at least one side of the meat gets some golden brown color.Onion-sliced-chicken-water-gp-SunCakeMom
  3. Add water, bring it to boil then reduce the heat and simmer for about 20 minutes. Mix in the sour cream. Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick onion enriched sauce. Sour-cream-chicken-recipe-Process-2-SunCakeMom
Tortilla

(For more detailed instructions check out how to make Flour Tortilla Recipe or Corn Tortilla)

  1. Knead flour, water, salt and olive oil until it comes together. Divide the dough into eight. Roll them into balls.Flour tortilla recipe - SunCakeMom
  2. Flatten the balls out into 4″ / 10cm discs.Flour tortilla recipe - SunCakeMom
  3. Place each side onto a medium to high heat cast iron skillet until golden brown spots start to appear, for about a minute. They may puff up and that’s a good thing.Flour tortilla recipe - SunCakeMom
  4. Fill some chicken onto the tortilla wrap. We can use both, flour and corn tortillas.Chicken enchilada recipe - SunCakeMom
  5. Roll them up then place them into an oven proof dish. Spread sour cream on top then add cheese of choice. Heat everything together.Chicken enchilada recipe - SunCakeMom
  6. Put tray onto the middle rack of the oven and broil it at max temperature until golden brown spots start to appear on the cheese, 15 – 25 min.Chicken enchilada recipe - SunCakeMom
Sour-cream-chicken-enchilada-recipe-SunCakeMom-1-SunCakeMom

Enjoy!

F.A.Q.

What are sour cream chicken enchiladas made of?

Sour cream chicken enchiladas are made with shredded chicken, tortillas, sour cream, cheese, and various seasonings.

Can we use store-bought tortillas for sour cream chicken enchiladas?

Yes, we can use store-bought tortillas for sour cream chicken enchiladas. It’s convenient and saves time in the preparation process. However, if we prefer homemade tortillas, we can certainly use those as well.

Are sour cream chicken enchiladas spicy?

The level of spiciness in sour cream chicken enchiladas can be adjusted to our taste. If we prefer a milder flavor, we can use mild or medium salsa and adjust the amount of spices accordingly. For those who enjoy spicier food, using hot salsa or adding additional chili powder can enhance the heat.

How can we make sour cream chicken enchiladas vegetarian?

To make sour cream chicken enchiladas vegetarian, we can replace the chicken with a vegetarian protein alternative such as tofu or plant-based chicken substitute. Additionally, we can use vegetable broth instead of chicken broth and increase the amount of vegetables in the filling, such as sautéed bell peppers, onions, and corn.

Can we prepare sour cream chicken enchiladas in advance?

Yes, sour cream chicken enchiladas can be prepared in advance. After assembling the enchiladas, we can cover the baking dish tightly with foil or plastic wrap and refrigerate them for up to 24 hours. When ready to serve, we can bake them according to the recipe instructions, possibly adding a few extra minutes of baking time to ensure they are heated through.

What can we serve with sour cream chicken enchiladas?

Sour cream chicken enchiladas can be served with a variety of accompaniments. Some popular options include Mexican rice, refried beans, guacamole, salsa, and a side salad. These side dishes complement the flavors of the enchiladas and add variety to the meal.

Can sour cream chicken enchiladas be frozen?

Yes, sour cream chicken enchiladas can be frozen. After preparing the enchiladas, you can wrap them tightly in plastic wrap or aluminum foil, or place them in a freezer-safe container. When you’re ready to eat, thaw the enchiladas in the refrigerator overnight and then bake them as usual.

How long do sour cream chicken enchiladas last in the refrigerator?

Sour cream chicken enchiladas can typically last in the refrigerator for about 3 to 4 days when stored properly in an airtight container. Make sure to refrigerate them promptly after cooking and allow them to cool down before storing.

Are sour cream chicken enchiladas gluten-free?

The gluten-free status of sour cream chicken enchiladas depends on the ingredients used. Traditional wheat tortillas contain gluten, but you can opt for gluten-free tortillas made from corn or other alternative flours. Additionally, double-check the spices, sauces, and other ingredients for any gluten-containing additives.

Sour-cream-chicken-enchilada-recipe-g12x9-SunCakeMom
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Sour Cream Chicken Enchiladas Recipe

Looking for the tastiest of Mexican or just short of time for dinner? Let’s wrap up sour cream chicken enchiladas and be the best chef ever!
Course Main Course, Meal
Cuisine Mexican, Sugar free recipe
Prep Time 5 minutes
Cook Time 15 minutes

Ingredients

Beginner
  • 21 oz Chicken rotisseries or any ready made chicken bits
  • 3 piece Green onion/scallion
  • 8 pieces Tortilla Flour or corn
  • ¾ cup Sour cream
  • 2 cups Grated cheese of choice Gouda, Edam, Mozzarella…
Advanced
    Sour cream chicken
    • 2 tablespoons Cooking oil
    • 1 medium Onion sliced
    • 1 teaspoon Salt
    • 1 Clove Garlic crushed
    • 1 teaspoon Black pepper optional
    • 1 lb Chicken meat
    • ¼ cup Water
    • ¼ cup Sour cream
    Enchilada
    • 8 pieces Tortilla Flour or corn
    • ¾ cup Sour cream
    • 2 cups Grated cheese of choice Gouda, Edam, Mozzarella…
    Overkill
      Sour cream chicken
      • 2 tablespoons Cooking oil
      • 1 medium Onion sliced
      • 1 teaspoon Salt
      • 1 Clove Garlic crushed
      • 1 teaspoon Black pepper optional
      • 1 lb Chicken meat
      • ¼ cup Water
      • ¼ cup Sour cream
      Flour Tortilla
      • 2 cups Flour
      • ½ teaspoon Salt
      • ¾ cup Water
      • 3 tablespoons Olive oil
      Topping
      • ¾ cup Sour cream
      • 2 cups Grated cheese of choice Gouda, Edam, Mozzarella…

      Instructions

      Beginner

      • Slice up any leftover chicken or just take out a handful from the already sliced chicken rotisseries bag.
        Chicken roasted pieces SunCakeMom
      • Slice up the green onion, both white and green part, pour a tablespoon of oil into a skillet and on high heat stir fry for 3 – 5 minutes. This is an optional step it can be skipped entirely.
        Onion green scallion -gp- SunCakeMom
      • Mix the green onion and chicken.
        Chicken enchilada recipe - SunCakeMom
      • Fill some chicken onto the tortilla wrap. We can use both flour and corn tortillas.
        Chicken enchilada recipe - SunCakeMom
      • Roll it up.
        Chicken enchilada recipe - SunCakeMom
      • Place them into an oven proof dish.
        Chicken enchilada recipe - SunCakeMom
      • Spread sour cream on top. then add cheese of choice. Heat everything together.
        Chicken enchilada recipe - SunCakeMom
      • Put them onto the middle rack of the oven and broil it at max temperature until golden brown spots start to appear on the cheese, 15 – 25 min.
        Chicken enchilada recipe - SunCakeMom

      Advanced

        Sour cream chicken

        • Sauté the onions until a glassy / translucent look for about 3-5 minutes. Add garlic and optional black pepper and saute until the garlic gets fragrant.
          Onion-sliced-translucent-glassy-garlic-black-pepper-gp-SunCakeMom
        • Mix in the meat and sauté until at least one side of the meat gets some golden brown color.
          Sour-cream-chicken-recipe-Process-3-SunCakeMom
        • Add water, bring it to boil then reduce the heat and simmer for about 20 minutes. Mix in the sour cream. Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick onion enriched sauce.
          Sour-cream-chicken-recipe-Process-2-SunCakeMom
        • Fill some chicken onto the tortilla wrap. We can use both, flour and corn tortillas.
          Chicken enchilada recipe - SunCakeMom
        • Roll it up.
          Chicken enchilada recipe - SunCakeMom
        • Place them into an oven proof dish.
          Chicken enchilada recipe - SunCakeMom
        • Spread sour cream on top. then add cheese of choice. Heat everything together.
          Chicken enchilada recipe - SunCakeMom
        • Put them onto the middle rack of the oven and broil it at max temperature until golden brown spots start to appear on the cheese, 15 – 25 min.
          Chicken enchilada recipe - SunCakeMom

        Overkill

          Sour cream chicken

          • Sauté the onions until a glassy / translucent look for about 3-5 minutes. Add garlic and optional black pepper and saute until the garlic gets fragrant.
            Onion-sliced-translucent-glassy-garlic-black-pepper-gp-SunCakeMom
          • Mix in the meat and sauté until at least one side of the meat gets some golden brown color.
            Sour-cream-chicken-recipe-Process-3-SunCakeMom
          • Add water, bring it to boil then reduce the heat and simmer for about 20 minutes. Mix in the sour cream. Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick onion enriched sauce.
            Sour-cream-chicken-recipe-Process-2-SunCakeMom

          Flour Tortilla

          • Knead flour, water, salt and olive oil until it comes together. Divide the dough into eight. Roll them into balls.
            Flour tortilla recipe - SunCakeMom
          • Flatten the balls out into 4″ / 10cm discs.
            Flour tortilla recipe - SunCakeMom
          • Place each side onto a medium to high heat cast iron skillet until golden brown spots start to appear, for about a minute. They may puff up and that’s a good thing.
            Flour tortilla recipe - SunCakeMom

          Assembly

          • Fill some chicken onto the tortilla wrap. We can use both, flour and corn tortillas.
            Chicken enchilada recipe - SunCakeMom
          • Roll them up then place them into an oven proof dish. Spread sour cream on top then add cheese of choice. Heat everything together.
            Chicken enchilada recipe - SunCakeMom
          • Put tray onto the middle rack of the oven and broil it at max temperature until golden brown spots start to appear on the cheese, 15 – 25 min.
            Chicken enchilada recipe - SunCakeMom

          Notes

          Enjoy!

          Nutrition

          Serving: 100g | Calories: 61kcal (3%) | Carbohydrates: 5g (2%) | Protein: 4g (8%) | Fat: 3g (4%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 10mg (3%) | Sodium: 116mg (5%) | Potassium: 56mg (2%) | Fiber: 0g (1%) | Sugar: 1g (1%) | Vitamin A: 35IU (1%) | Vitamin C: 1mg (1%) | Calcium: 32mg (3%) | Iron: 1mg (3%)

           

          Pin now, Enjoy later!

          Sour-cream-chicken-enchilada-recipe-Pinterest-SunCakeMom-2-SunCakeMom

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