I love a recipe that I can depend on regularly to feed my hungry family. This is my favorite Sour Cream Chicken Enchiladas casserole that is on my regular menu planning rotation. It continues to be one of the most requested recipes from my kids and it’s great for meal prepping and freezing. The inside chicken mixture is decadent and cheesy, while the sour cream sauce adds a rich topping.
Sour Cream Enchiladas are a Tex-Mex favorite and on many restaurant menus. That’s how I originally fell in love with them. I absolutely love my Authentic Shredded Beef Enchiladas – but these are a great alternative. They’re creamy with a little zest from green chiles and they aren’t spicy.
They’re rolled up and baked with even more cheese and the sour cream sauce. It’s an amazing dish if you’re a cheese lover. The enchiladas bake until bubbly and then you garnish with a few black olives and cilantro. It’s an explosion of flavor that can’t be beat.
Wondering what makes the filling so creamy? The secret is adding a can of soup. Cream of Chicken soup is what makes the mixture so creamy and brings together the chicken. You don’t get any dry chicken pieces – it’s virtually impossible to end up with that.
I’ll prep this recipe in the late morning and refrigerate the casserole until we’re ready to enjoy it in the evening. I bake it fresh and the family enjoys them straight out of the oven. If you’re feeling extra fancy, serve with homemade refried beans and some Mexican rice. You can’t go wrong.
How To Make Sour Cream Chicken Enchiladas
I know there’s a shortcut of buying your owned canned sauce, but please don’t. I promise the few extra minutes of making your own sour cream sauce is worth the effort.
All together, it’s only about twenty minutes to prep these enchiladas and they are so comforting for dinner. I’ll make a double batch and freeze or give to a neighbor who might be in need of some comforting.
For this recipe, you’ll need a 9×13-inch casserole dish. It’s a common size to use in the kitchen and I’m regularly using mine for recipes. If you don’t own one yet, it’s a great investment!
What Makes The Enchilada Casserole A Great Weeknight Dinner Option
Kids love this recipe and mine even ask for it. It’s Mexican comfort food at it’s best. You can make the entire casserole ahead of time and just keep it in the refrigerator until you’re ready to bake it. Then just bake, add cheese and olives, and bake a bit more to finish. So I’ll prep this casserole in the morning and bake it right before we eat dinner.
As much as I love it for an easy weeknight dinner, we’ve also made this recipe to celebrate Dia de Los Muertos and Cinco de Mayo! It’s just as special and we’ll even throw together some Frozen Margaritas to accompany the enchiladas.
Recipe Shortcuts & Substitutions
I boil chicken breasts and use a hand mixer to easily shred my cooked chicken. You can cook your chicken in the oven and shred it with two forks too. However, the best shortcut for this recipe is buying a rotisserie chicken to use! Peel the skin off and just shred it with forks.
If you’re looking to cut calories, you can use skim milk and reduced fat sour cream. That will not effect the recipe in any way, but reduce the overall calories.
How To Make Sour Cream Enchiladas Ahead Of Time
When you prep the casserole, you’ll do the stovetop portion ahead of time and fill the flour tortillas. You can add the extra sauce on top, as per directions, but then cover it with plastic wrap. Place it in the refrigerator until you’re ready to bake it. You can make it the night before or the morning of to enjoy.
We’ll make this recipe when we have leftover rotisserie chicken. Just shred any leftover chicken to use in the enchiladas.
Can You Freeze Sour Cream Chicken Enchiladas?
YES! I love to double this recipe and make some to give away or enjoy later. I keep casseroles in my freezer for whenever I need to offer some extra love to family and friends who are struggling. You can freeze it, even with the cheese and olives and let it thaw before baking. I’ll add some extra cheese that wasn’t frozen with the casserole.
I’ve made an extra batch to freeze for our family to eat later. I’ll also make it for a new mom who is too tired to cook or any loved ones going through a difficult time.
How To Keep Your Enchiladas Fresh To Reheat Later
If you have any leftover casserole, cover the bakeware with plastic wrap or transfer the enchiladas to an air-tight container. They’ll stay fresh for 3-4 days in the refrigerator.
I reheat individual portions in the microwave for 1-2 minutes on high. You can certainly reheat the entire casserole in the oven again. Nobody will judge if you add more cheese… so go ahead.
What You Need From The Grocery Store:
- Shredded Chicken
- Cheddar Cheese
- Minced Garlic
- Cream Of Chicken Soup
- Chopped Olives
- Green Chiles
- Sour Cream
- Small Flour Tortillas
- Optional Garnish: Cilantro
Directions To Make Sour Cream Chicken Enchiladas
Preheat the oven to 350º. In a medium saucepan, melt butter and sauté onion with garlic until tender. Store in 1/2 of olives, green chiles, sour cream and soup. Mix well.
Set aside 3/4 cup of the soup mixture.
Stir in shredded chicken and 1/2 cup cheese to the remaining sauce.
Warm tortillas for a minute, fill with 1/4 cup mixture and roll up. Place in an uncreased 9×13-inch baking dish.
In a small bowl, combine the leftover 3/4 cup soup mixture and milk. Spoon the mixture over the top of the tortillas. Bake for 25 minutes.
Add remaining olives and more cheese on top (measure that cheese with your heart) and serve hot. Garnish will cilantro, if desired.
- 8 Small Flour Tortillas
- 2 Tablespoons Butter
- 1/2 Cup Chopped Onion
- 1 Garlic Clove
- 1/2 Cup Chopped Black Olives (divided)
- 1 (4oz) Green Chiles Can, Drained
- 1/2 Cup Sour Cream
- 1 (10 3/4 oz) Condensed Cream of Chicken Soup
- 1 1/2 Cups Shredded Chicken
- 1 Cup Cheddar Cheese (divided)
- 1/4 Cup Milk
- Garnish: Cilantro and Olives
- Preheat the oven to 350º. In a medium saucepan, melt butter and sauté onion with garlic until tender. Stir in 1/2 of olives, green chiles, sour cream, milk and soup. Mix well.
- Set aside 3/4 cup of the soup mixture. Stir in shredded chicken and 1/2 cup cheese to the remaining sauce.
- Warm tortillas for a minute, fill with 1/4 cup mixture and roll up. Place in an uncreased 9x13-inch baking dish.
- In a small bowl, combine the leftover 3/4 cup soup mixture and milk. Spoon the mixture over the top of the tortillas. Bake for 25 minutes.
- Add remaining olives and more cheese on top (measure that cheese with your heart) and serve hot. Garnish will cilantro, if desired.
Cover leftovers with plastic wrap and store in the refrigerator for 3-4 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven.
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Amount Per Serving: Calories: 236Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 372mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 10g
**Nutrition is calculated by a third party. Actual values may vary.