Baked Sour Cream Chicken Enchiladas
Do you love Tex-Mex food as much as we do? Then you have to try out these sour cream chicken enchiladas!! This is one our favorite dinners. Oh and did I mention that is a one pan dish? Yep, this one pan dinner recipe just gets better and better. It is so simple and easy. Less mess, less clean up and more time for time for eating.
What is needed for Sour Cream Chicken Enchiladas?
- 1 deli roasted chicken – shredded
- 2 Cups of shredded Monterrey jack cheese
- 4 ounce can of chopped green chilies
- 12 corn tortillas
- 8 ounces of sour cream
- 1/2 Cup of green salsa
- 9 x 13 baking dish or pan
- large mixing bowl
Yep. That is it. When I don’t feel like fondling a hunk of raw poultry and wrestling it into the oven, I opt for the pre-cooked deli kind. No shame here. It works. Instead of cooking or baking several chicken breasts. Shredded deli chicken will absolutely save you a TON of time.
If you can not find it pre-shredded, just grab deli roasted chicken and shred it with a pair of forks. Simple as that.
If you do not like pre-cooked or deli roasted chicken, then just make some chicken breasts yourself. That is the greatness to the 5 Dinners in 1 Hour system. You can adjust it to your individual needs and tastes.
Just grill, bake or instant pot cook, 4-6 skinless boneless chicken breasts. Once they are done, just shred or cube/slice the breasts to your own thickness and liking.
How do you make the enchiladas?
- Cube roasted chicken to equal 2 cups.
- Mix first 3 ingredients (reserve 1/2 cup of cheese for topping) in a large bowl.
- Scoop equally into tortillas, roll and place in 9 x 13 baking dish sprayed with non stick spray.
- Cover with foil.
If you are prepping ahead, you can store these chicken enchiladas in the refrigerator until cooking day.
If not storing for later in the week, then proceed and get ready to add the sour cream sauce.
How do we make a sour cream sauce for enchiladas?
This deliciously simple sour cream sauce is just two ingredients and could not be any easier.
- 8 oz sour cream
- 1/2 C green salsa
Just mix these two in a mixing bowl and there you have it. Store the sour cream sauce in the fridge until cooking day.
For a healthier or cleaner version, you can use organic sour cream, low fat or fat free.
The green salsa can be mild, hot or extremely hot. What ever you like best or can handle.
We have a few in our house that can not take the heat. So we use mild for the sour cream sauce and I add some extra spice to mine at dinner time!!
How long do these enchiladas need to cook?
If you are following the 5 Dinners method, then these sour cream chicken enchiladas will be waiting for you in the fridge to cook them. If you are making them and eating them on the same day. No biggie. Follow the directions the same as if you were going to store them for a great dinner during the week.
Just pre-heat the oven to 350 degrees.
Remove the enchiladas from from the fridge and pour the sour cream sauce over enchiladas.
Sprinkle some remaining cheese and cilantro over the rolled up tortillas. Loosely cover with foil and bake in the oven for 35 – 45 minutes.
These Sour Cream Chicken Enchiladas will be a hit with your family! Plus as an added bonus, it is a one pan dinner that the household dishwasher will love.
What I get out of this enchilada dish is that my family eats healthy and I get the award for not serving dried up chicken.
It is well with my soul. Serve the enchiladas with some beans and corn or throw in some lettuce for a quick Tex-Mex salad.
Updated on January 7th, 2018.