Easy Sour Cream Chicken Enchiladas: Your Ultimate Weeknight Meal Solution

Unlock the secret to weeknight dinner success with these incredibly simple yet profoundly satisfying Sour Cream Chicken Enchiladas. Harnessing the magic of a store-bought rotisserie chicken, you can transform ordinary ingredients into an extraordinary family meal in under 30 minutes. This recipe is a testament to flavor and efficiency, proving that homemade goodness doesn’t have to be complicated or time-consuming.

Convenience Meets Homemade: The Story Behind a Family Favorite

These Sour Cream Chicken Enchiladas perfectly blend effortless preparation with the comforting taste of a home-cooked meal. Imagine a piping hot, delicious dish on your table in less than half an hour, a meal you’ll feel fantastic serving your family. This isn’t just a recipe; it’s a cherished memory from my childhood. My mom regularly made these for our family dinners, and they were always a highlight of the week. It was her go-to meal on busy weeknights, and now, as I navigate my own family’s dinner routine, I completely understand why. The recipe is incredibly easy, undeniably delicious, and universally loved. It’s a guaranteed home run every single time, one I prepare often (though my children would probably insist not often enough!).

Why This Recipe Is a Must-Try

In today’s fast-paced world, finding dinner recipes that are both quick and genuinely satisfying can feel like a quest. This enchilada recipe simplifies that quest:

• Unparalleled Speed: The primary ingredient, a pre-cooked rotisserie chicken, is your ultimate time-saver. It eliminates the need for cooking and shredding chicken from scratch, cutting down preparation significantly.
• Effortless Elegance: Despite its simplicity, the dish presents beautifully and tastes incredibly rich, making it suitable for both casual weeknights and informal gatherings.
• Minimal Cleanup: With just a few bowls and a baking dish, cleanup is as breezy as the cooking process.
• Comfort Food Redefined: This dish embodies warmth and comfort, providing a satisfying meal that nourishes both body and soul without the usual kitchen fuss.

The brilliance of these enchiladas extends beyond the rotisserie chicken. Canned green chilies lend a gentle, zesty warmth that complements the richness without overwhelming. The star of the show, however, is the incredibly creamy blend of sour cream and generous amounts of shredded Monterey Jack cheese. This combination melts into a luscious, tangy sauce that coats every single ingredient, ensuring each bite is bursting with flavor and comforting texture. To finish, a scattering of fresh cilantro provides a vibrant, herbaceous counterpoint, lifting the entire dish with its aromatic freshness. This is truly a dish that will earn a permanent spot in your rotation, as it has in mine and countless others.

How to Make Sour Cream Chicken Enchiladas: A Step-by-Step Guide

Get ready to assemble your new favorite dinner with these easy-to-follow instructions. The entire process is designed to be quick and efficient, ensuring you spend less time cooking and more time enjoying.

1. Prepare Your Oven and Baking Dish: First, preheat your oven to 350°F (175°C). While the oven heats, take a 9×13-inch baking dish and lightly spray it with non-stick cooking spray. This crucial step ensures your enchiladas won’t stick, making serving a breeze and cleanup even easier.
2. Fill and Roll the Tortillas: Lay out each flour tortilla on a clean surface. Generously spoon shredded rotisserie chicken onto the center of each tortilla, followed by a sprinkle of shredded Monterey Jack cheese. Don’t overfill, as this can make rolling difficult. Carefully roll each tortilla tightly, securing the filling inside, and place it seam-side down in your prepared baking dish. Arrange them snugly side-by-side to create an even layer.
3. Craft the Creamy Enchilada Sauce: In a medium mixing bowl, combine the sour cream, diced green chilies (undrained for extra flavor!), and chicken broth. Whisk these ingredients vigorously until the mixture is completely smooth and creamy. This will form the rich, tangy sauce that envelops your enchiladas.
4. Top with Sauce and Cheese: Once your sauce is ready, pour it evenly over the rolled-up tortillas in the baking dish. Make sure every enchilada is thoroughly coated in the luxurious sauce. Then, sprinkle the remaining shredded Monterey Jack cheese generously over the top. This layer of cheese will melt into a golden, bubbly crust.
5. Bake to Golden Perfection: Place the baking dish into your preheated oven and bake for approximately 20 minutes. Keep an eye on them; they are ready when the cheese is beautifully melted, bubbly, and starting to turn a light golden brown around the edges. The internal filling should also be heated through.
6. Garnish and Serve Immediately: Once baked, remove the enchiladas from the oven and let them rest for a few minutes. This allows the cheese and sauce to set slightly. Before serving, garnish generously with freshly chopped cilantro. Serve hot with your favorite sides and prepare for rave reviews!

Storage and Reheating

If you find yourself with any delicious leftovers, store them in an airtight container in the refrigerator for up to 5 days. For reheating, individual portions can be quickly warmed in the microwave. For larger portions or to maintain that oven-baked texture, cover them with foil and reheat in an oven at 300°F (150°C) until thoroughly heated, adding a splash of chicken broth if needed to prevent dryness.

Pro Tips for the Most Delicious Sour Cream Chicken Enchiladas

Elevate your enchilada game with these expert tips and variations:

• Prevent Cracking Tortillas: While flour tortillas are generally flexible, warming them slightly in a dry skillet or microwave for a few seconds before filling can make them even more pliable and less likely to tear during rolling.
• Customize Your Cheese Blend: Monterey Jack offers excellent melt and mild flavor, but don’t hesitate to experiment! A mix of mild cheddar, Colby, or a Mexican blend can add complexity and a different flavor profile.
• Beyond Rotisserie Chicken: No rotisserie chicken available? No problem! Simply cook about 1.5 lbs of chicken breasts or thighs, shred them, and season lightly with salt, pepper, garlic powder, and a pinch of cumin for equally fantastic results.
• Adjusting Spice Levels: For a mild kick, stick to the canned green chilies. If you crave more heat, finely dice a jalapeño or serrano pepper and add it to the chicken filling or the sour cream mixture. A dash of your favorite hot sauce is also a quick fix.
• Make-Ahead Magic: These enchiladas are perfect for meal prepping! Assemble them in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add the sauce and cheese just before baking, extending the baking time by 5-10 minutes if cooking from cold.
• Freezing for Future Feasts: To freeze, assemble the enchiladas in a freezer-safe dish, pour over the sauce, and cover tightly with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake directly from frozen (covered for the first 45-60 minutes, then uncovered for another 20-30 minutes, or until bubbly and heated through).

Perfect Pairings and Serving Suggestions

These Sour Cream Chicken Enchiladas are a hearty meal on their own, but they also welcome complementary side dishes to round out your dinner:

• Fluffy Mexican Rice: A classic and beloved accompaniment, Mexican rice adds substance and familiar flavors.
• Creamy Refried Beans: Another traditional favorite, refried beans provide a rich, earthy contrast.
• Crisp Green Salad: A simple, light green salad with a zesty vinaigrette offers a refreshing counterpoint to the rich enchiladas.
• Fresh Guacamole and Salsa: Serve a bowl of homemade guacamole and your favorite salsa for dipping or as a vibrant topping.
• Pico de Gallo: The fresh, uncooked flavors of pico de gallo can brighten the plate and add a lovely texture.
• Sour Cream or Greek Yogurt: Offer extra sour cream or a dollop of Greek yogurt on the side for those who love an extra creamy touch.

Frequently Asked Questions About Sour Cream Chicken Enchiladas

Can I use corn tortillas instead of flour tortillas?

While flour tortillas are recommended for their soft texture and ease of rolling in this recipe, corn tortillas can be used. For best results with corn tortillas, warm them slightly in a dry skillet or microwave them wrapped in a damp paper towel for 15-20 seconds. This makes them more pliable and prevents cracking when rolled.

What if I don’t have chicken broth?

If chicken broth isn’t available, you can substitute it with vegetable broth, milk, or even water mixed with a chicken bouillon cube. Milk will add extra creaminess, while water might slightly reduce the depth of flavor but will still work.

How can I make this dish even creamier?

For an extra creamy sauce, consider adding a small amount (about 2-4 ounces) of cream cheese to the sour cream mixture and whisking until smooth. You could also stir in a tablespoon of cornstarch with the cold broth before adding it to the sour cream to ensure a thicker sauce.

Can I add vegetables to the filling?

Absolutely! Finely diced bell peppers, onions, corn, or black beans can be sautéed and added to the chicken filling for extra nutrition, color, and texture. Just be mindful not to overfill the tortillas.

Is this recipe freezer-friendly after baking?

Yes, these enchiladas freeze well even after baking. Allow them to cool completely, then wrap individual portions or the entire dish tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Reheat from frozen (covered) in a 350°F oven until warmed through, or thaw overnight in the fridge first.

Explore More Effortless Weeknight Dinners

If the simplicity and delightful flavor of these enchiladas resonated with you, prepare to be delighted by these other quick and easy recipes from our collection, designed to make your weeknights stress-free and delicious:

• Beef and Bean Sheet Pan Quesadilla: This viral sensation has captivated home cooks for good reason! Featuring crisp, buttery tortillas, a perfectly seasoned beef and bean filling, and luscious melty cheese, all baked on a single sheet pan. It’s the ultimate easy, satisfying, and fuss-free family meal.
• Easy Sloppy Joes: Recreate cherished childhood memories with these classic Easy Sloppy Joes. They are incredibly quick to prepare, making them a perfect, hearty summertime dinner that everyone, regardless of age, will eagerly devour. A truly iconic and comforting American staple!
• Mexican Fried Rice: For a meal that’s balanced, bursting with flavor, and remarkably fast, our Mexican Fried Rice is a showstopper! Fresh, vibrant ingredients come together beautifully in this zesty mid-week meal, offering a delightful and refreshing twist on traditional fried rice.

We genuinely hope that these Sour Cream Chicken Enchiladas bring joy and ease to your dinner table, just as they have to ours. They are a wonderful example of how thoughtful shortcuts and simple ingredients can lead to truly memorable culinary experiences. When you prepare this fantastic recipe, please don’t hesitate to snap a picture and share it with us! Tag @thebakermama on Instagram—we absolutely love seeing the inspired and creative ways you bring our recipes to life in your own kitchens. Enjoy every delicious bite!

Warmly,

Sour Cream Chicken Enchiladas Recipe

Description

Turn a rotisserie chicken into weeknight dinner magic in less than 30 minutes with these Sour Cream Chicken Enchiladas.

• Author: The BakerMama
• Rating: 5 from 1 review
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 enchiladas

Ingredients

• 12 flour tortillas
• 1 rotisserie chicken, shredded (about 3-4 cups)
• 3 cups shredded Monterey Jack cheese
• 1 (16 ounce) container sour cream
• 1 (4.5 ounce) can diced green chilies
• 1 cup chicken broth
• Chopped fresh cilantro, for garnishing

Instructions

1. Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray.
2. Fill each tortilla with some shredded chicken and sprinkle with shredded cheese. Roll up and put in the prepared baking dish, rolled side down.
3. In a mixing bowl, stir together the sour cream, green chilies, and chicken broth until smooth. Pour evenly over the rolled-up tortillas and top with remaining shredded cheese.
4. Bake for 20 minutes until starting to brown and bubble.
5. Serve with chopped fresh cilantro.