Sour Cream Chicken Enchiladas
Updated: Apr 2
This super easy Sour Cream Chicken Enchiladas recipe will have the entire family begging for more! This quick recipe is one of my favorite go-to meals for my family.
Serving: 12-15 ENCHILADAS
Prep time: 15 MINUTES
Cook time: 35 MINUTES
Total time: 50 MINUTES
6 cups of cooked and shredded chicken breast (I like to make shredded chicken in my food processor)
2 cups of Sour cream
Salt & Spices: Cumin, Cayenne, Salt, Pepper, Garlic Powder (sprinkle to your liking)
1 package of Corn Tortillas
2 packages of McCormick Enchilada sauce mix
4 Oz can of Green Chile Enchilada Sauce
2 cups of Cheese: 1 cup of Sharp cheddar cheese & 1 cup of Mild cheddar cheese
HOW TO SOFTEN TORTILLAS FOR ENCHILADAS:
I prefer this chicken enchilada recipe made with corn tortillas, you will first need to soften them. This prevents them from breaking or falling apart while you’re making your enchiladas. Thankfully this is easy to do!
Follow these steps to soften your tortillas:
Wrap a stack of tortillas in a damp paper towel, place the stack inside a microwave safe dish that’s large enough to fit the tortillas without folding them. Place the lid on top but don’t seal the container, you need an opening for steam to escape. Microwave your tortillas for about 30 seconds to 1 minute, until they are warm, soft and flexible.
HOW TO MAKE THIS CHICKEN ENCHILADA RECIPE:
Preheat your oven to 350 F. In a large pan, spray it down with No-Stick Cooking Spray and cook your chicken breast thoroughly. Once the chicken is finished, add to your food processor for shredding. Stir in the sour cream, cumin, cayenne, salt, pepper, garlic powder and McCormick Enchilada Sauce. Remove from heat.
Prepare your baking dish. Grease a 9×13 baking dish, then spread 1 cup of sauce on the bottom of the pan.
Fill the tortillas. Place the mixture into the center of each tortilla. Roll up each tortilla and place them seam-side down in your baking dish.
Cover with Green Chile Enchilada Sauce and cheese. Pour the Green Chile Enchilada sauce over the top of the filled tortillas. Sprinkle the cheese on top.
Bake the enchiladas at 350F. About 25 minutes, or until the top is golden.
Dig in. Serve your enchiladas and watch them disappear!!
WHAT TO SERVE WITH CHICKEN ENCHILADAS:
Chicken enchiladas always pair well with Mexican rice, black beans or refried beans.
If you have leftover chicken enchiladas, you can store them in the refrigerator for up to 5 days. You can either cover your baking dish with saran wrap or transfer the enchiladas to an airtight container.