Sour Cream Chicken Enchiladas are rich, creamy, cheesy, and easy to make. Shredded chicken is combined with sautéed onions, mushrooms, green chiles, and sour cream, then wrapped in flour tortillas and topped with more sour cream and plenty of melted cheese.

This is a flexible family favorite that can easily be adjusted for different tastes. Add jalapeños or extra cayenne for more heat, swap in leftover turkey, or top the enchiladas with your favorite Tex-Mex toppings. They are perfect for a weeknight dinner and easy to adapt when you’re cooking for two or a crowd.

5 from 2 votes

Sour Cream Chicken Enchiladas

Course: Dinner, Main Course

Cuisine: Tex-Mex

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 953.1kcal

Creamy chicken enchiladas filled with chicken, onions, mushrooms, green chiles, and sour cream, then topped with more sour cream and melted cheese. An easy, customizable Tex-Mex family favorite.

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US Customary – Metric

Equipment

Meat Shredder much more efficient but optional

Ingredients

1 chicken or about 2-3 cups of shredded chicken
10 flour tortillas softened, 10” is the best size
1 tablespoons butter
1 onion small, diced
2 cups mushrooms sliced
jalapenos diced jalapenos, start with a small amount before adding more, Optional
3 cloves garlic minced, Optional
1 green chilies can 4 ounce
1 teaspoon cayenne pepper more if needed to your taste
15 ounces cheese Monterey Jack or Mexican blend cheese shredded, use block cheese you shred yourself for the best flavor
1 ½ cups sour cream

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Instructions

Preheat oven to 350 degrees.
In a skillet, melt the butter then brown the onions, mushrooms, jalapenos, and garlic until soft.
Add in the shredded chicken, cayenne pepper, green chilies and half cup of the sour cream. Mix thoroughly.
Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place in 9 X 13 baking dish, that has been lightly coated with 1/4 cup sour cream, seam side down. Continue to do this until your pan is full. Put remaining sour cream over the top of the tortillas in the dish, Top with cheese.
Bake for 20 minutes until heated through and cheese has melted.

Notes

1. For a couple, we modify this recipe by placing 2 to 3 filled tortillas on a dinner plate instead of the casserole 9×13, still lightly coating the plate with sour cream, and use the microwave to warm and melt cheese.

2. Other modification, I often use other “yellow” cheeses in place of the Monterey Jack.

3. Toppings, optional, include guacamole, Pico de Gallo, salsa, green onions, diced tomatoes, and/or cilantro.

4. We love purchasing Ready to Cook Tortillas over fully cooked.

5. Leftover turkey can also be used.

Depending on your family’s tastes you may need to adjust up or down the amount of “spicy” or pungent ingredients. This is the nature of spices, chilies, and peppers.

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.