Easy And Fast Sour Cream Chicken Enchiladas

This Sour Cream Chicken Enchiladas recipe is one of my favorite secret weapons. This dish is so easy to make yet it has such a gorgeous presentation, you could serve this to guests any day of the week. Tender chicken, an amazing sour cream sauce, all wrapped in flour or corn tortillas, this dinner is always a winner. I serve these Sour Cream Chicken Enchiladas with our Mexican Rice, our Restaurant Style Refried Beans, and our Best Guacamole Ever. Everyone LOVES this meal! It tastes better than eating out and much less expensive.

Ingredients in Sour Cream Chicken Enchiladas

This is really one of the easiest enchilada recipes you’ll ever try. Made with simple ingredients like chicken and a creamy white sauce, this comes together in no time! Here’s what you need:

Flour tortillas – you can use corn tortillas if you like, but the flour tortillas hold the mixture together nicely. Chicken breasts – cooked and shredded (see recipe description for cooking methods). A pre-cooked rotisserie chicken is ideal to use if you’re short on time. Shredded cheese – Monterey Jack cheese is a great option, but you can use Colby Jack, Pepper jack cheese, or Fiesta blend cheddar cheese. Green enchilada sauce – one 10 ounce can Condensed cream of chicken soup – one can OR use our delicious homemade version. Sour cream – the star of the sour cream sauce! You can also substitute Greek yogurt for the sour cream ifyou like. Salsa – use salsa verde, or any brand of your favorite salsa.

Topping Suggestions

Top these gorgeous sour cream chicken enchiladas with all sorts of garnish and delicious ingredients.

Green chilies Black beans Shredded lettuce Diced tomatoes Diced onions Fresh cilantro Sliced olives Guacamole Sour cream Garlic powder Diced Green Pepper

Assembling the Enchiladas

Spice it Up

If you want to bring up the heat to the flavor of these enchiladas, add a tablespoon of chili powder, extra green chiles, onion powder, cumin, garlic powder or cayenne pepper.

Best Way to Prep Shredded Chicken

My favorite method for preparing shredded chicken is in the slow cooker. Place the chicken breasts in the slow cooker, cover with water and some salt and whatever seasonings you like (if I’m preparing chicken for enchiladas or tacos I like to add some hot sauce or salsa). Slow cook on high for 3 – 3 ½ hours or on low for 6 – 7 hours. The chicken comes out tender every time and is easy to shred with two forks. If you are short on time, the chicken can also be cooked on the stove top. Place chicken breasts in a saucepan, cover with water and a dash of salt, bring to a boil and then cover and simmer for 12-15 minutes or until chicken is no longer pink in the middle. Either method for cooking the chicken works great in this recipe. Make sure you save the chicken broth to make our Condensed Cream of Chicken Soup to use for the sauce in this recipe. This recipe makes 8 enchiladas.

Keep Chicken From Getting Dry

When cooking chicken breasts, one of the big concerns is cooking it through without drying it out. Because chicken has very little connective tissue, which means chick breasts can be cooked quickly. No need to cook slow for long periods of time to break down the connective tissue found in other meats. There is also very little fat in chicken breasts. That may be good for healthy eating, but it can be challenging because it means the meat dries out easily if cooked too long. The key is to keep the cooking time from running long. As mentioned above, stovetop cooking will only take around 15 minutes. In the crockpot, keep it on low if you’re going to be away from the kitchen for several hours. READ MORE: 75+ Best Mexican Recipes