Easy Chicken Sour Cream Enchiladas Your Family will Love

Published: Oct 1, 2021 · Modified: May 9, 2022 · This post may contain affiliate links ·

These Chicken Sour Cream Enchiladas are my favorite, more of a mild chicken and cheese comfort food. They are made with red sauce, which is more flavorful than the white chicken enchiladas recipes that call for cream of chicken soup. The sour cream and parsley (yes, I said parsley!) balance each other and give them a nice fresh taste.

I learned how to make these Chicken Sour Cream Enchiladas from my best friend, Alex, who even taught me many of my cooking skills. Many years ago, she taught me how to make these easy enchiladas. I fell in love with them because they are so easy! Plus, the flavor is different from any other enchiladas I have had.

In this post, I will teach you how to make them too!

How to Make My Easy Chicken Sour Cream Enchiladas

This is the first recipe where I began to realize that measurements don't have to be exact. You can just add ingredients until the filling looked and tasted how you wanted it to look and taste. This is the recipe where I gained confidence in the kitchen. I actually don't even measure my ingredients for the is recipe anymore, I make them to taste. However, I have included the approximate measurements of what I use on this post.

Ingredients You will need for these Chicken Sour Cream Enchiladas

All you need to make these Chicken Sour Cream Enchiladas is shredded chicken from 3-4 large chicken breasts (I used cooked rotisserie chicken purchased at the grocery store), shredded cheese, onion, flour tortillas (corn tortillas will work), enchilada sauce, and parsley.

I choose to use mild red sauce because my kids will not eat spicy stuff....however, if you like spicy, get the medium instead of the mild. You can even add green chile.

Start by preparing your ingredients, such as chopping the onion, parsley, shredding the chicken. Place them each in a bowl. Next, preheat the oven to 350ºF.

How to Make Sour Cream Chicken Enchiladas (with red sauce)

PRINTABLE RECIPE BELOW!!!!

First step. Heat a teaspoon of olive oil in a large frying pan or skillet over medium heat. Add the onions and cook until translucent, stirring all the while.

Step two. Add the chicken to the onions in the frying pan. stir until combined.

Step three. Pour about ⅓ to ½ cup of enchilada sauce over the chicken and onion mixture.

Just enough to coat the chicken.

Step 4. Add sour cream and parsley.

chicken sour cream parsley enchilada recipe

Stir until combined.

Step 5. Once the sour cream and parsley are fully combined, turn off the heat. Now add the shredded cheese. I usually add 2 to 2-½ cups. Sometimes more. It just depends on how cheesy I want it. I like the mixture to be creamy and cheesy.

Once the cheese is melted and combined with the chicken sour cream mixture, it looks like this. Taste it to see if it needs anything more. More sour cream? You like more cheese? More sauce? You can adjust it to how you like it best.

chicken sour cream enchilada filling recipe

Step 6. Now it is time to fill the tortillas and make the enchiladas. Pour just enough sauce in a baking dish to cover the bottom of the dish. (UPDATED: spray pan with non-stick cooking spray first)

Step 7. Now take a tortilla and spoon some sauce on the tortilla.

how-to-make-chicken-enchiladas-La-Victoria

Next, spoon on some of the chicken mixture.

Step 8. Roll up the tortilla and place it in the baking dish seam side down.

Repeat steps to make enough tortillas to fill your baking dish, or until the chicken mixture is all used up.

Step 9. Next, pour enchilada sauce over the completed enchiladas. spread it evenly over the top.

Step 10. Now, top with more shredded cheese and garnish with chopped parsley.

Now they are ready to place in the oven. Cover with aluminum foil and bake for 20-30 minutes. Remove the foil for the last 10 minutes of cooking. Since the chicken is precooked, you only need to bake them long enough for the sauce to start bubbling, tortilla edges are slightly crisp, and the cheese is melted.

Finally, this is how the enchiladas will look when they are finished.

Yummy!!!

I just love these enchiladas. They are one of my favorite comfort foods, and also make great leftovers for weekday lunches. I hope your family enjoys them as much as our does.

how-to-cook-sour-cream-chicken-enchiladas

Ingredients

3-4 cups cooked shredded chicken (i use cooked rotisserie chicken)
1 medium onion, chopped
1 cup sour cream
½ cup chopped parsley
1 large can enchilada sauce (La Victoria is my favorite)
3 cups shredded cheese (i use mexican blend)
10-16 flour tortillas (8-9" work great. you can even use corn tortillas)
1 Tablespoon olive oil

Directions

Preheat oven to 350ºF.
In a large pan over medium heat a teaspoon of olive oil. add the onions and cook until translucent. Stir often.
Combine chicken and onions in the frying pan. Stir until combined.
Pour ½ cup of enchilada sauce over the chicken and onion mixture – just enough to coat the chicken.
Add sour cream and parsley. stir until combined.
Once the sour cream and parsley are fully combined, turn off the heat. now add the shredded cheese. i usually add 2 to 2-½ cups. Sometimes more. It just depends on how cheesy you want it. I like the mixture to be creamy and cheesy.
Once the cheese is melted and combined with the chicken sour cream mixture.
Pour just enough sauce in a casserole dish to cover the bottom of the dish. (UPDATED: spray pan with non-stick cooking spray first)
Fill the tortillas. spoon sauce onto a tortilla, and then some of the chicken mixture.
Roll the tortilla and place in the baking dish. repeat until enough tortillas fill your baking dish – or until the chicken mixture is all used up.
Pour enchilada sauce over the completed enchiladas and spread evenly over the top.
Top with shredded cheese and garnish with chopped parsley. Cover with foil and bake for 20-30 minutes. Remove the foil for the last 10 minutes of cooking. Bake until sauce is bubbling, tortilla edges are slightly crisp, and the cheese to melted.

Enjoy! Serves 8-10

Frequently Asked Questions

Can I make the enchiladas the day before?

Yes and No.

I have made these enchiladas and then cooked them the next day. In my opinion they still taste great! The main complaint people have, is that the tortillas can be a bit soggy. So it's just a texture thing. If you want to make them ahead of time, I would suggest making the filling the day before, and then filling the tortillas and cooking them on the next day.

Can I freeze them?

I would not suggest it. But you can make the filling part and freeze that.

Can I keep the leftovers and eat the next day?

Of course. They will still taste good. Just place in the fridge in a dish covered with a lid or plastic wrap.

Can I make a double batch?

Yes! I always do. If you completely shred an entire rotisserie chicken, it will make a double batch. So make sure to add double of all the ingredients.

I ALWAYS make enough to spread the love and deliver aa batch to aa friend or family member. Because EVERYONE I know loves this

What side goes with enchiladas?

Although they are not exactly authentic Mexican food, they are the perfect compliment to Mexican rice, refried beans, black beans, roasted green chiles, tomatoes, and avocados.

Can I use ground beef?

Although I have never tried using ground beef, I am sure you can! This recipe is extremely flexible!

Check out this step by step video on how to make my Easy Sour Cream Chicken Enchiladas Recipe!

Printable Chicken Sour Cream Enchilada Recipe