Creamy Chicken Enchiladas Video

Enchiladas have become a monthly staple and whether you are making green, red or casserole versions – you can never go wrong making these for dinner.

Sour Cream Chicken Enchiladas!!

My family has made enchiladas for as long as I can remember (our favs include these: Green Chili Enchiladas or even these Red Cheese Enchiladas). Recently, we had a friend show us how to make another version for Creamy enchiladas using sour cream, cream of chicken soup, and cream cheese. We were hesitant to try them, but they were delicious! We know these aren’t necessarily authentic Mexican food, but that doesn’t mean they can’t be good! These creamy chicken enchiladas have become a classic at our house now.

Flour Tortillas vs Corn Tortillas

I think the main difference between these sour cream enchiladas and our classic chicken enchilada recipe is the flour tortilla (we use corn tortillas in the classic recipe). The flour tortillas have a different texture, making them so soft and so creamy. Another reason I like to use flour tortillas is that they don’t fall apart as easy as corn tortillas tend to do when you roll them up. We have a recipe for homemade flour tortillas, and I highly recommend trying it! It’s easier than you think, and so much tastier than store bought.

How to Make Sour Cream Enchiladas

WHITE ENCHILADA SAUCE. This recipe is so creamy due to the sauce being made from a can of cream of chicken, sour cream and cream cheese. Start by mixing together your sour cream, cream cheese, green chiles, and cream of chicken. Remove about 1/3 of the mixture (save it for topping), and add your shredded chicken to the remaining 2/3 of the sauce and stir. PREP. Use cooking spray to coat a 9×13 baking dish, and spread a tiny bit of your mixture on the bottom. ROLL. Create the enchiladas by putting a large spoonful, plus a generous amount of cheese inside each tortilla. Roll them up and place in the pan (you might have to place most horizontally and a few vertically to make them all fit). Also, place seam side down so that they don’t unroll at all. BAKE. Once the pan is full, pour the 1/3 of mixture you saved over the top of the rolled enchiladas, sprinkle on some more shredded cheese, and bake at 350, covered with foil, for an hour. Remove the foil for the last 15 minutes of baking.

Substitutions

As always, recipes can be altered to your liking. Here are substitution ideas and tips for these creamy chicken enchiladas:

Use corn tortillas for this recipe, but we prefer flour tortillas for this version. Use other cream of soups in this recipe if you don’t have cream of chicken. Trade out sour cream for plain greek yogurt and you can definitely do the same in this recipe. Just switch out an equal amount of sour cream for the yogurt. Try a different type of cheese like cheddar cheese, Monterey jack cheese, queso blanco, or a spicier pepper jack cheese are great options because these all melt easily and taste great in enchiladas.

Recipe tips

Pan. We baked this in a glass casserole dish. If you choose to bake them in a metal pan, then keep on eye on them as they may cook a little faster. Extra spice. If you like your enchiladas a little spicy, you can get the spicy green chilis instead or you can add chopped jalapeños to the mixture. Chicken. On those busy days if you don’t have enough time to cook the chicken then you can use rotisserie chicken or canned chicken. I would only do this if you can’t cook your own because I personally think this recipe has much more flavor from home cooked chicken. Soggy enchiladas. To keep your enchiladas from becoming soggy be sure that you drain the can of green chilis as adding extra liquid can create a mushy dish. Also, be sure that you remove the foil during the last 15 minutes of baking. This will help extra moisture to release from the dish and crisp up the top.

Making Ahead & Storing

MAKING AHEAD OF TIME: We do it all the time! Just make the enchiladas as instructed and cover with foil or saran wrap and place in the fridge for up to 24 hours in advance. Also, not putting the mixture on top until right before they are baked will help the tortillas from getting soggy. FREEZING: This recipe makes a full 9×13 tray, with extra left over. I like to fill a small rectangle foil tray with the uncooked leftovers, cover tightly with tinfoil, and toss it in the freezer to be used at a later time. You can give it as a meal for someone in need or just use as a last minute dinner idea! When you’re ready to cook them, you can either let them thaw in the fridge overnight and bake for 25 minutes, or put them straight into the oven and bake for 30 minutes covered with foil, plus an additional 10-15 minutes uncovered until they are cooked through. REHEATING: If stored properly, enchiladas can last in the fridge for up to 4 days. We usually just reheat them in the microwave, but you can reheat on low heat in the oven.