Description
Easy Chicken Sour Cream Enchiladas are a comforting twist on a beloved classic that’s perfect for family dinners or gatherings. With tender, shredded chicken enveloped in soft flour tortillas and smothered in a creamy sour cream sauce, these enchiladas are mild enough to please both kids and adults. Quick to prepare, they can be on your table in about an hour, making them an ideal choice for busy weeknights. Customize the fillings to suit your taste, and enjoy the delicious leftovers that reheat beautifully!
Ingredients
Scale
- 3–4 cups cooked shredded chicken (preferably rotisserie)
- 1 medium onion, chopped
- 1 cup sour cream
- 1/2 cup chopped parsley
- 1 large can enchilada sauce
- 3 cups shredded cheese (Mexican blend recommended)
- 10–16 flour tortillas
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F (175°C).
- In a large frying pan over medium heat, add olive oil and sauté the chopped onion until translucent.
- Stir in shredded chicken and mix well.
- Add enchilada sauce and combine until chicken is coated.
- Mix in sour cream and parsley until fully blended.
- Remove from heat and fold in shredded cheese until melted.
- Spread some enchilada sauce at the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Top with remaining enchilada sauce and sprinkle additional cheese on top.
- Cover with foil and bake for 20-30 minutes; uncover for the last 10 minutes to crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada (170g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg