Sour Cream Chicken Enchilada Casserole recipe
Looking for a comfort food recipe that’s quick, delicious, and a little different from your usual dinner lineup? These Sour Cream Chicken Enchiladas are exactly what you need!
Packed with juicy shredded chicken, melted cheese, and a creamy, tangy sour cream sauce, these enchiladas are a perfect fusion of American and Mexican flavors that will leave everyone at the table reaching for seconds.
The beauty of these enchiladas is in their simplicity. With a handful of ingredients and a short cooking time, you’ll have a satisfying meal ready in under 30 minutes.
Even better, the flavors continue to meld and develop, making these enchiladas even more delicious as leftovers. Plus, they freeze wonderfully, so you can always have a tasty meal ready for those busy nights.
Whether you are feeding a hungry family or preparing a dish for a potluck, these Sour Cream Chicken Enchiladas are sure to impress.
The combination of creamy sour cream, hearty chicken, and melted cheese is truly irresistible!
Key Ingredients for Sour Cream Chicken Enchiladas
- Boneless chicken breasts – Provides a tender and juicy filling when cooked and shredded.
- Onion – Adds a subtle sweetness and enhances the overall flavor.
- Rotel – A can of diced tomatoes and green chilies for a tangy kick and a bit of heat.
- Taco seasoning – Adds a punch of flavor with a blend of spices like cumin, paprika, and chili powder.
- Cream of chicken soup – Creates a rich, creamy base for the sauce that binds the ingredients together.
- Sour cream – Offers a tangy creaminess that elevates the sauce to a new level.
- Milk – Helps to thin the sauce, creating a smooth consistency that coats the enchiladas perfectly.
- Shredded cheese – Melts into gooey goodness, making each bite extra cheesy.
- Tortillas – Soft and pliable, perfect for rolling up all the delicious fillings.
Quick Steps to Deliciousness
Preheat your oven to 350 degrees Fahrenheit.
In a skillet, sauté the chopped onion until softened.
Add shredded chicken, taco seasoning, Rotel, and half the can of cream of chicken soup. Mix well and simmer over low heat.
Spoon the chicken mixture into tortillas, roll them up, and place seam-side down in a 9×13-inch baking pan.
In a bowl, mix the remaining cream of chicken soup with sour cream and milk until smooth.
Pour the sauce over the rolled tortillas and sprinkle with shredded cheese.
Bake for 20 minutes or until heated through and bubbly.
Tips for Perfect Sour Cream Chicken Enchiladas
To save time, use a rotisserie chicken for easy shredding.
For extra flavor, consider adding a dash of lime juice or fresh cilantro to the filling.
If you like it spicy, swap in pepper jack cheese or add some sliced jalapeños on top before baking.
Recipe Variations
Feel free to customize these enchiladas to suit your taste. Swap out the chicken for ground beef or turkey, or even use black beans and corn for a vegetarian option.
For added richness, mix in a bit of cream cheese with the filling. Serve with your favorite sides, like guacamole, salsa, or a fresh salad, to round out the meal.
Storing Leftovers: Keep It Fresh
Leftover enchiladas should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350 degrees Fahrenheit until warmed through, or microwave in 30-second intervals.
To freeze, wrap individual portions tightly in plastic wrap and foil, then place in a freezer bag. When ready to enjoy, thaw overnight in the refrigerator and reheat in the oven until hot.
These Sour Cream Chicken Enchiladas are not only easy and quick but also versatile and perfect for any occasion. Enjoy them fresh out of the oven, or savor the flavors even more the next day!
Sour Cream Chicken Enchilada Casserole Recipe
Equipment
- Equipment
- Skillet
Ingredients
- 2 to 3 boneless skinless chicken breasts, cooked and shredded
- 1 can of Rotel
- ½ onion finely chopped
- 1 tablespoon taco seasoning or half of a packet
- 1 cup milk
- 1 can of cream of chicken soup
- 1 8 oz container of sour cream
- 8 to 10 tortillas
- A handful of shredded cheese any variety
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, sauté the chopped onions over medium heat until they are softened.
- Add the shredded chicken, taco seasoning, Rotel, and half of the can of cream of chicken soup to the skillet. Cook on low heat until everything is well combined.
- Spoon the chicken mixture evenly down the center of each tortilla. Roll them up tightly and place them seam-side down in a 9×13-inch baking dish. Repeat until the dish is filled.
- In a separate bowl, whisk together the remaining cream of chicken soup, sour cream, and milk until the mixture is smooth.
- Pour the sour cream sauce over the rolled tortillas and sprinkle shredded cheese generously over the top.
- Bake in the preheated oven for about 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.