Green Chile Chicken Enchiladas with Sour Cream Sauce – The Gifted Gabber

Here I am sharing my green chile chicken enchiladas with sour cream sauce today, and I can’t help but giggle about how I used to be so stingy about sharing my recipes. No joke. I would go out of my way to not share a recipe – especially if it was a favorite of my friends and family.

And then something happened.

I became a blogger.

Now, few things are off limits. I put all the favorite recipes out there – like the chicken tortilla soup and the sheet pan chicken and veggie meal!

This recipe is, indeed, one of the recipes that hooked The Hubs back when we were dating. Instead of romantic tricks, I was full of culinary hooks.

I found this sour cream chicken enchilada recipe so long ago in one of my Taste of Home magazines, I’m quite certain. I basically have the recipe memorized so I could be a bit off of what the original recipe actually said.

How to Make Sour Cream Sauce with Chicken 

For my sour cream enchilada sauce, I heat some precooked and shredded chicken breast with a bit of onion. In these pictures, I am using some shredded salsa chicken which I had previously slow-cooked and then frozen for future recipes.

Next, put the shredded chicken off to the side. In a separate bowl, combine a can of undrained Rotel tomatoes, a can of cream of chicken, one can of green chilies, and one cup of sour cream. 

Then, add two cups of shredded cheddar or Mexican cheese blend. 

Next, I drop a scoop of chicken (about 1/3 cup or so) onto the middle of eight flour tortillas. I like to use Mission Flour Tortillas (fajita size) as they are thicker and hold up better to folding. 

Then, add a drop of 1/4 cup sour cream sauce on top of the chicken on each tortilla.

Afterward, I roll the tortillas tightly and place them seam side down in a greased 9×13 baking pan.

The next step is to top the chicken enchiladas with the remaining sour cream sauce.

I sprinkle one more cup of cheese on the top of the enchiladas. 

Then, I put the pan in the oven at 350 degrees for about 20 minutes or until I see the edges of the tortillas are brown and the cheese has melted.

These are the best green chile chicken enchiladas with sour cream sauce!

What to Serve with Chicken Enchiladas with Sour Cream Sauce

The Hubs often requests this sour cream chicken enchilada recipe for a special occasion, such as his birthday. However, these enchiladas with cream of chicken and sour cream are not so involved that they couldn’t be whipped up on the weekend or even during the week. Before we had kids, I made them during the week on a somewhat regular basis. Now, the kids will barely touch anything that isn’t a basic banana, apple, piece of bread, or cereal, so my cooking mojo has been insulted a bit.

As far as side items for this sour cream chicken enchilada recipe, I like to serve Mexi-corn and a simple green salad. But they also go great with chips. 

These things are big and hearty, and most people can eat no more than one or one and a half.

Green Chile Chicken Enchiladas with Sour Cream Sauce

This sour cream chicken enchilada recipe is simple enough for a weeknight with ingredients such as cream of chicken, sour cream, and canned green chiles. However, it is impressive enough for a special occasion with its creamy sour cream sauce.

4.75 from 40 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Latin American

Servings 8 enchiladas

Ingredients

  

1x2x3x

• 1 small onion chopped
• 1 can cream of chicken
• 1 small can diced green chiles
• 1 can Rotel with green chiles undrained
• 1 cup sour cream
• 4 cups shredded cheddar or Mexi blend
• 8 burrito-size tortillas
• 3 shredded chicken breasts pre-cooked and shredded

Instructions

 

• Preheat oven to 350 degrees.
• In a saute pan or skillet, saute the onion and the precooked chicken together until the onion goes translucent.
• In a separate bowl, combine cream of chicken, chiles, tomatoes, sour cream, and half of the cheese.
• Lay tortillas out flat and place one large spoonful of mixture on each tortillas.
• Layer a handful of shredded chicken on top.
• Roll the tortillas tightly and place them on a greased 9x13 baking tray with the seams facing down.
• Top each tortilla with more of the sour cream mixture.
• Evenly spread the remaining two cups of shredded cheese on the very top.
• Bake, uncovered for about 20 minutes or until edges of tortillas begin to turn brown and cheese melts.

Keyword chicken enchiladas, green chile chicken enchiladas, sour cream chicken enchiladas, sour cream sauce, tex mex enchiladas

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