Table of Contents

The Best Sour Cream Shredded Chicken Enchiladas

Some of my fondest childhood memories are wrapped up in the warmth and laughter of family gatherings. And without fail, nestled amongst the potato salads and grilled meats, were my step-sister’s legendary sour cream chicken enchiladas. They always seemed to disappear in minutes, leaving everyone craving just one more bite of that creamy, cheesy goodness. It wasn’t just a dish; it was a symbol of family, love, and shared joy.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Yield: 12 enchiladas
Dietary Type: Not Gluten-Free

Ingredients

3-4 chicken breasts (depending on size)
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or cream of chicken soup
1 (4 ounce) can diced green chilies
1 small onion (diced)
1 dash salt
1 cup cheddar cheese (shredded, for filling mixture)
1 cup cheddar cheese (shredded, for topping)
12 corn tortillas
Vegetable oil (for frying)

Equipment Needed

Large mixing bowl
Frying pan
Paper towels
9″ x 13″ baking pan
Fork
Microwave (optional, for cooking chicken)

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Cook the chicken breasts. A quick and convenient method is to microwave them, covered in parchment paper, until they are cooked through. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius). Alternatively, you can bake, boil, or grill the chicken.
Once the chicken is cool enough to handle, shred it with a fork. You should have about 3-4 cups of shredded chicken.
In a large mixing bowl, combine the shredded chicken, sour cream, cream of mushroom (or chicken) soup, diced green chilies, diced onion, salt, and 1 cup of shredded cheddar cheese. Mix well until all ingredients are evenly distributed. This is your enchilada filling.
Heat vegetable oil in a frying pan over medium-high heat. You’ll need enough oil to shallow-fry the tortillas. Aim for about ¼ inch of oil in the pan. The oil is ready when a drop of water flicked into the pan sizzles immediately.
Softening the corn tortillas is crucial to prevent them from cracking when rolled. Carefully soften each tortilla in the hot oil for about 5-7 seconds on each side, until they become slightly firm but still pliable. Don’t over-fry them, or they will become crispy.
Remove the softened tortillas from the pan and place them on paper towels to drain excess oil.
Spoon a generous amount of the chicken filling into each tortilla, about ¼ cup.
Roll up the filled tortillas tightly and place them seam-side down in a lightly greased 9″ x 13″ baking pan. Arrange them snugly next to each other.
Spread any remaining filling mixture evenly across the top of the rolled enchiladas. This will keep the enchiladas moist during baking and add extra flavor.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the enchiladas. If you’re a cheese lover, feel free to add even more! Monterey Jack or a Mexican cheese blend also works well.
Bake the enchiladas uncovered for 30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The internal temperature of the enchiladas should reach 165 degrees Fahrenheit (74 degrees Celsius).

Expert Tips & Tricks

Shredding Chicken: For perfectly shredded chicken, use two forks to pull the chicken apart, or use an electric mixer on low speed.
Tortilla Softening: If you prefer to avoid frying, you can soften the tortillas by wrapping them in a damp paper towel and microwaving them for about 30 seconds.
Spice Level: Adjust the amount of green chilies to control the level of spice. For a milder flavor, use a mild variety of green chilies or reduce the quantity. For extra heat, add a pinch of cayenne pepper to the filling.
Make-Ahead Prep: Assemble the enchiladas ahead of time, cover the baking pan with plastic wrap, and refrigerate for up to 24 hours. Add the cheese topping just before baking.
Prevent Soggy Enchiladas: Avoid overfilling the tortillas to prevent them from becoming soggy during baking.
Alternative cooking methods for the chicken: Chicken thighs can be used in place of chicken breasts. They provide a more flavorful and richer dish, as they contain more fat. However, be sure to trim any excess fat before cooking. You can also poach the chicken in broth for a flavorful and moist option.
Flavor Boost: Add a packet of taco seasoning to the chicken filling for an extra burst of flavor.

Serving & Storage Suggestions

Serve the sour cream shredded chicken enchiladas hot, straight from the oven. Garnish with a dollop of sour cream, chopped fresh cilantro, sliced green onions, or diced tomatoes for added freshness and visual appeal. They pair well with a side of Mexican rice, refried beans, or a fresh salad.

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the enchiladas with foil and bake at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, about 15-20 minutes. You can also reheat them in the microwave, but they may become slightly softer. For longer storage, freeze the enchiladas for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	508.9 kcal	N/A
Calories from Fat	282 g	55%
Total Fat	31.4 g	48%
Saturated Fat	15.4 g	76%
Cholesterol	106.7 mg	35%
Sodium	931.1 mg	38%
Total Carbohydrate	28.4 g	9%
Dietary Fiber	3.5 g	13%
Sugars	3.8 g	N/A
Protein	29.1 g	58%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: While this recipe, as written, is not gluten-free due to the cream of mushroom or chicken soup, you can easily make it gluten-free by using a gluten-free version of cream of mushroom (or chicken) soup or by making your own sauce from scratch using gluten-free flour.
Different Protein: Substitute the chicken with shredded pork, beef, or even black beans for a vegetarian option.
Cheese Variations: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
Spicy Enchiladas: Add a tablespoon of chopped jalapeños to the chicken filling, or use a can of diced tomatoes and green chilies instead of plain green chilies.
Creamy Sauce: For an extra creamy sauce, stir in a few tablespoons of cream cheese or Mexican crema into the sour cream mixture.
Healthy Option: Use low-fat sour cream and cheese and bake instead of frying the tortillas to reduce the fat content.

FAQs (Frequently Asked Questions)

Q: Can I use flour tortillas instead of corn tortillas?
A: While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer. However, flour tortillas tend to be softer and may become soggier during baking.

Q: Can I make these enchiladas ahead of time?
A: Yes, you can assemble the enchiladas ahead of time, cover them tightly, and refrigerate them for up to 24 hours before baking. Add the cheese topping just before baking.

Q: What can I substitute for cream of mushroom soup?
A: You can use cream of chicken soup, cream of celery soup, or make your own sauce using chicken broth, flour, and seasonings.

Q: How do I prevent the tortillas from cracking when rolling?
A: Softening the tortillas in hot oil (or microwaving them) before rolling is essential to prevent cracking.

Q: Can I freeze these enchiladas?
A: Yes, you can freeze the enchiladas for up to 2-3 months. Thaw them overnight in the refrigerator before reheating.

Final Thoughts

These sour cream shredded chicken enchiladas are more than just a meal; they’re a celebration of flavor, family, and tradition. Don’t be afraid to experiment with different variations to create your own signature version. Gather your loved ones, preheat your oven, and prepare to experience the joy of sharing this classic dish. And please, let me know how they turned out – I’m always eager to hear about your culinary adventures!

The Best Sour Cream Shredded Chicken Enchiladas Recipe