Jump to Recipe Sour cream chicken enchiladas with green enchilada sauce are creamy, cheesy, and full of Mexican flavor that the whole family will enjoy! This enchilada recipe is made with no condensed soup, but don’t worry, there is no shortage of flavor! The combination of taco seasoning and sour cream with melted cheese and green sauce gives these sour cream chicken enchiladas all the flavor they need! Easy Sour Cream Chicken Enchiladas Make dinner feel like a party any day of the week with these sour cream chicken enchiladas with green enchilada sauce! You can use boiled chicken, rotisserie, canned chicken, or whatever works for you! No condensed soup is necessary. There is plenty of flavor from the combination of some sour cream and taco seasoning with some cheddar and lime juice for a cheesy tang! There’s no doubt that this is a meal for the whole family! Sour cream chicken enchiladas are creamy, cheesy, and full of flavor!

Jump to:Easy Sour Cream Chicken Enchiladas 🥘 Ingredients 🔪 How To Make Sour Cream Chicken Enchiladas 💭 Angela’s Tips & Recipe Notes Make Your Enchiladas In Advance 🥡 Storing 🌮 More Mexican-Inspired Recipes! 📋 Recipe 💬 Comments

🥘 Ingredients All of these ingredients are readily available. You can buy taco seasoning or make your own. And don’t forget the optional stir-ins to add some color and spice!

Lime Juice -2 tablespoons.Taco Seasoning  - 1 ½ tablespoons (or chicken taco seasoning).Sour Cream - 1 ½ cups of sour cream divided into ½ cup and 1 cup portions.Green Enchilada Sauce - 20 ounces of green enchilada sauce divided into ½ cup and 2 equal 1 cup portions. Chicken Breast - 2 pounds of chicken breast (about 4+ cups shredded, chopped, or pulled chicken- *see note)Shredded Cheddar Cheese - 2 cups of shredded cheddar cheese divided into 2 equal portions of 1 cup each (or use a Mexican blend or a Monterey Jack and Colby Jack combo).Flour Tortillas - 8 8-inch tortillas.Sliced Green Onions (optional) - Sliced green onions or chopped parsley or fresh cilantro for garnish. Be sure to see the recipe card below for ingredients, amounts & instructions! 🔪 How To Make Sour Cream Chicken Enchiladas These enchiladas are well worth the 15 minutes of prep time! Grab a mixing bowl, a silicone spatula set, and a 9x13-inch pan to get started. Written to make 8 servings, this is a great recipe for a party! If you like leftovers, you can also keep them all for yourself. Mix the Enchilada Filling

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Prep. Cover the bottom of a 9x13 baking pan with 1 cup of green enchilada sauce and preheat the oven to 350°F (175°C).Make Filling. In a large mixing bowl, combine 2 tablespoons of lime juice, 1 ½ tablespoons of taco seasoning, the first ½ cup portion of sour cream, the first ½ cup portion of green enchilada sauce, and any desired optional mix-ins (like chopped cilantro, diced jalapeno, hot sauce, or RoTel diced tomatoes with green chilies). Add chicken and the first 1 cup portion of shredded cheddar cheese then mix well. Assemble & Bake

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Assemble. Lay out 8 flour tortillas and add a generous ½ cup portion of filling into each one. Roll them up and place them into your baking dish with the seam side facing downward.Top with sauce. In a bowl, mix together the remaining 1 cup of sour cream and 1 cup of green enchilada sauce and pour it over the top of the enchiladas. Sprinkle with the remaining 1 cup of shredded cheddar cheese.Bake. Bake at 350°F (175°C) until the sauce is bubbling around the edges of the enchiladas, about 25-30 minutes.Serve. Remove from the oven, garnish with sliced green onions (or parsley, or cilantro), and serve immediately. Garnish your sour cream chicken enchiladas with sliced green onions or green herbs like parsley or cilantro for a pop of extra color. Serve with Mexican rice and guacamole on the side to make it a fiesta! Enjoy! 💭 Angela’s Tips & Recipe Notes Conversion reminder: Every 8 ounces = 1 cup of enchilada sauce.Any chicken will do. You may use pulled rotisserie chicken, canned chicken, pan-seared chicken breasts or baked chicken (or leftovers), my instant pot shredded chicken, or boil your chicken pieces for approximately 15-20 minutes until they reach 165°F. Allow them to cool, then use two forks to shred.Pick your favorite. White or dark chicken meat are both great, or use a combination of both. Make Your Enchiladas In Advance These sour cream chicken enchiladas can be made ahead by assembling the enchiladas and then refrigerating for 24 hours (at most) before baking. Be sure to allow the refrigerated assembled enchiladas to warm to room temperature before cooking. 🥡 Storing Store for up to 3-4 days in the fridge in a shallow airtight container. To freeze, cover tightly with heavy-duty aluminum foil and freeze for up to 3 months. Thaw overnight and bring to room temperature before baking as directed. 

🌮 More Mexican-Inspired Recipes! Mexican Cornbread CasseroleCaldo De Pollo MexicanoPicadillo MexicanoMexican Street Corn (Elotes)Mexican Corn FrittersBirria Tacos

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 4.92 from 25 reviews

Sour Cream Chicken Enchiladas

Sour cream chicken enchiladas with green enchilada sauce are creamy, cheesy, and full of Mexican flavor that the whole family will enjoy! This enchilada recipe is made with no condensed soup, but don’t worry, there is no shortage of flavor! The combination of taco seasoning and sour cream with melted cheese and green sauce gives these sour cream chicken enchiladas all the flavor they need!

Author | Angela

Servings: 8 servings Calories: 452kcal Prep 15 minutes Cooking 30 minutes Total Time 45 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 tablespoon lime juice▢ 1 ½ tablespoon taco seasoning (or chicken taco seasoning)▢ 1 ½ cups sour cream (divided, ½ cup and 1 cup portions)▢ 20 oz green enchilada sauce (divided, ½ cup and 2 equal 1 cup portions)▢ 2 lbs chicken breast (about 4+ cups shredded, chopped, or pulled chicken- *see note)▢ 2 cups shredded cheddar cheese (divided, 2 equal portions of 1 cup each - or use a Mexican blend or a Monterey Jack and Colby Jack combo)▢ 8 flour tortillas (8" tortillas)▢ sliced green onions (or chopped parsley or fresh cilantro - for garnish)Optional Stir-Ins▢ RoTel diced tomatoes with green chilies▢ chopped cilantro▢ diced jalapeno▢ hot sauce

InstructionsCover the bottom of a 9x13 baking pan with 1 cup of green enchilada sauce and preheat the oven to 350°F (175°C).In a large mixing bowl, combine the lime juice, taco seasoning, the first ½ cup portion of sour cream, the first ½ cup portion of green enchilada sauce, and any desired optional mix ins. Add chicken and the first 1 cup portion of shredded cheddar cheese then mix until evenly distributed.2 tablespoon lime juice, 1 ½ tablespoon taco seasoning, 1 ½ cups sour cream, 20 oz green enchilada sauce, 2 lbs chicken breast, 2 cups shredded cheddar cheese, chopped cilantro, diced jalapeno, hot sauce, RoTel diced tomatoes with green chiliesAssemble the enchiladas by portioning a generous ½ cup portion of filling into each flour tortilla. Roll, and place them into your baking dish with the seam side facing downward.8 flour tortillasNext, mix together the remaining 1 cup sour cream and 1 cup green enchilada sauce then pour it over the dish of enchiladas. Sprinkle with the remaining 1 cup of shredded cheddar cheese.Bake at 350°F (175°C) for 25-30 minutes or until the sauce is bubbling around the edges of the enchiladas.Remove from the oven, garnish with sliced green onions (or parsley, or cilantro), and serve immediately. sliced green onions Equipment You May NeedMixing BowlSilicone Spatula Set9x13 baking pan Notes Every 8 ounces = 1 cup of enchilada sauce. Chicken broth can be swapped for the mixing with the filling (vs using the green enchilada sauce). You may use pulled rotisserie chicken, canned chicken, pan seared chicken breasts or baked chicken (or leftovers), my instant pot shredded chicken, or boil your chicken pieces for approximately 15-20 minutes until they reach 165°F. Allow them to cool, then use two forks to shred. White or dark chicken meat are both great, or use a combination of both. These can be made ahead by assembling the enchiladas and refrigerating for 24 hours at most before baking. Be sure to allow the refrigerated assembled enchiladas to warm to room temperature before cooking‌. Store for up to 3-4 days in the fridge in an airtight container. To freeze, cover tightly with heavy-duty aluminum foil and freeze for up to 3 months. Thaw overnight and bring to room temperature before baking as directed.

NutritionCalories: 452kcal (23%) | Carbohydrates: 24g (8%) | Protein: 35g (70%) | Fat: 23g (35%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 126mg (42%) | Sodium: 1203mg (52%) | Potassium: 537mg (15%) | Fiber: 2g (8%) | Sugar: 8g (9%) | Vitamin A: 1104IU (22%) | Vitamin C: 5mg (6%) | Calcium: 293mg (29%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! easy dinners, enchilada recipes, Family Meals, Sour Cream Chicken Enchiladas Course Chicken Dishes, Dinner Recipes, Main DishCuisine American, MexicanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Sour cream chicken enchiladas with green enchilada sauce are creamy, cheesy, and full of Mexican flavor that the whole family will enjoy! This enchilada recipe is made with no condensed soup, but don’t worry, there is no shortage of flavor! The combination of taco seasoning and sour cream with melted cheese and green sauce gives these sour cream chicken enchiladas all the flavor they need!

Easy Sour Cream Chicken Enchiladas

Make dinner feel like a party any day of the week with these sour cream chicken enchiladas with green enchilada sauce! You can use boiled chicken, rotisserie, canned chicken, or whatever works for you!

No condensed soup is necessary. There is plenty of flavor from the combination of some sour cream and taco seasoning with some cheddar and lime juice for a cheesy tang! There’s no doubt that this is a meal for the whole family!

🥘 Ingredients

All of these ingredients are readily available. You can buy taco seasoning or make your own. And don’t forget the optional stir-ins to add some color and spice!

  • Lime Juice -2 tablespoons.Taco Seasoning  - 1 ½ tablespoons (or chicken taco seasoning).Sour Cream - 1 ½ cups of sour cream divided into ½ cup and 1 cup portions.Green Enchilada Sauce - 20 ounces of green enchilada sauce divided into ½ cup and 2 equal 1 cup portions. Chicken Breast - 2 pounds of chicken breast (about 4+ cups shredded, chopped, or pulled chicken- *see note)Shredded Cheddar Cheese - 2 cups of shredded cheddar cheese divided into 2 equal portions of 1 cup each (or use a Mexican blend or a Monterey Jack and Colby Jack combo).Flour Tortillas - 8 8-inch tortillas.Sliced Green Onions (optional) - Sliced green onions or chopped parsley or fresh cilantro for garnish.

Be sure to see the recipe card below for ingredients, amounts & instructions!

🔪 How To Make Sour Cream Chicken Enchiladas

These enchiladas are well worth the 15 minutes of prep time! Grab a mixing bowl, a silicone spatula set, and a 9x13-inch pan to get started. Written to make 8 servings, this is a great recipe for a party! If you like leftovers, you can also keep them all for yourself.

Mix the Enchilada Filling

  • Prep. Cover the bottom of a 9x13 baking pan with 1 cup of green enchilada sauce and preheat the oven to 350°F (175°C).Make Filling. In a large mixing bowl, combine 2 tablespoons of lime juice, 1 ½ tablespoons of taco seasoning, the first ½ cup portion of sour cream, the first ½ cup portion of green enchilada sauce, and any desired optional mix-ins (like chopped cilantro, diced jalapeno, hot sauce, or RoTel diced tomatoes with green chilies). Add chicken and the first 1 cup portion of shredded cheddar cheese then mix well.

Assemble & Bake

  • Assemble. Lay out 8 flour tortillas and add a generous ½ cup portion of filling into each one. Roll them up and place them into your baking dish with the seam side facing downward.Top with sauce. In a bowl, mix together the remaining 1 cup of sour cream and 1 cup of green enchilada sauce and pour it over the top of the enchiladas. Sprinkle with the remaining 1 cup of shredded cheddar cheese.Bake. Bake at 350°F (175°C) until the sauce is bubbling around the edges of the enchiladas, about 25-30 minutes.Serve. Remove from the oven, garnish with sliced green onions (or parsley, or cilantro), and serve immediately.

Garnish your sour cream chicken enchiladas with sliced green onions or green herbs like parsley or cilantro for a pop of extra color. Serve with Mexican rice and guacamole on the side to make it a fiesta! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • Conversion reminder: Every 8 ounces = 1 cup of enchilada sauce.Any chicken will do. You may use pulled rotisserie chicken, canned chicken, pan-seared chicken breasts or baked chicken (or leftovers), my instant pot shredded chicken, or boil your chicken pieces for approximately 15-20 minutes until they reach 165°F. Allow them to cool, then use two forks to shred.Pick your favorite. White or dark chicken meat are both great, or use a combination of both.

Make Your Enchiladas In Advance

These sour cream chicken enchiladas can be made ahead by assembling the enchiladas and then refrigerating for 24 hours (at most) before baking.

Be sure to allow the refrigerated assembled enchiladas to warm to room temperature before cooking.

🥡 Storing

Store for up to 3-4 days in the fridge in a shallow airtight container. To freeze, cover tightly with heavy-duty aluminum foil and freeze for up to 3 months.

Thaw overnight and bring to room temperature before baking as directed. 

🌮 More Mexican-Inspired Recipes!

  • Mexican Cornbread CasseroleCaldo De Pollo MexicanoPicadillo MexicanoMexican Street Corn (Elotes)Mexican Corn FrittersBirria Tacos

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 4.92 from 25 reviews

Sour Cream Chicken Enchiladas

Sour cream chicken enchiladas with green enchilada sauce are creamy, cheesy, and full of Mexican flavor that the whole family will enjoy! This enchilada recipe is made with no condensed soup, but don’t worry, there is no shortage of flavor! The combination of taco seasoning and sour cream with melted cheese and green sauce gives these sour cream chicken enchiladas all the flavor they need!

Author | Angela

Servings: 8 servings Calories: 452kcal Prep 15 minutes Cooking 30 minutes Total Time 45 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 tablespoon lime juice▢ 1 ½ tablespoon taco seasoning (or chicken taco seasoning)▢ 1 ½ cups sour cream (divided, ½ cup and 1 cup portions)▢ 20 oz green enchilada sauce (divided, ½ cup and 2 equal 1 cup portions)▢ 2 lbs chicken breast (about 4+ cups shredded, chopped, or pulled chicken- *see note)▢ 2 cups shredded cheddar cheese (divided, 2 equal portions of 1 cup each - or use a Mexican blend or a Monterey Jack and Colby Jack combo)▢ 8 flour tortillas (8" tortillas)▢ sliced green onions (or chopped parsley or fresh cilantro - for garnish)Optional Stir-Ins▢ RoTel diced tomatoes with green chilies▢ chopped cilantro▢ diced jalapeno▢ hot sauce

InstructionsCover the bottom of a 9x13 baking pan with 1 cup of green enchilada sauce and preheat the oven to 350°F (175°C).In a large mixing bowl, combine the lime juice, taco seasoning, the first ½ cup portion of sour cream, the first ½ cup portion of green enchilada sauce, and any desired optional mix ins. Add chicken and the first 1 cup portion of shredded cheddar cheese then mix until evenly distributed.2 tablespoon lime juice, 1 ½ tablespoon taco seasoning, 1 ½ cups sour cream, 20 oz green enchilada sauce, 2 lbs chicken breast, 2 cups shredded cheddar cheese, chopped cilantro, diced jalapeno, hot sauce, RoTel diced tomatoes with green chiliesAssemble the enchiladas by portioning a generous ½ cup portion of filling into each flour tortilla. Roll, and place them into your baking dish with the seam side facing downward.8 flour tortillasNext, mix together the remaining 1 cup sour cream and 1 cup green enchilada sauce then pour it over the dish of enchiladas. Sprinkle with the remaining 1 cup of shredded cheddar cheese.Bake at 350°F (175°C) for 25-30 minutes or until the sauce is bubbling around the edges of the enchiladas.Remove from the oven, garnish with sliced green onions (or parsley, or cilantro), and serve immediately. sliced green onions Equipment You May NeedMixing BowlSilicone Spatula Set9x13 baking pan Notes Every 8 ounces = 1 cup of enchilada sauce. Chicken broth can be swapped for the mixing with the filling (vs using the green enchilada sauce). You may use pulled rotisserie chicken, canned chicken, pan seared chicken breasts or baked chicken (or leftovers), my instant pot shredded chicken, or boil your chicken pieces for approximately 15-20 minutes until they reach 165°F. Allow them to cool, then use two forks to shred. White or dark chicken meat are both great, or use a combination of both. These can be made ahead by assembling the enchiladas and refrigerating for 24 hours at most before baking. Be sure to allow the refrigerated assembled enchiladas to warm to room temperature before cooking‌. Store for up to 3-4 days in the fridge in an airtight container. To freeze, cover tightly with heavy-duty aluminum foil and freeze for up to 3 months. Thaw overnight and bring to room temperature before baking as directed.

NutritionCalories: 452kcal (23%) | Carbohydrates: 24g (8%) | Protein: 35g (70%) | Fat: 23g (35%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 126mg (42%) | Sodium: 1203mg (52%) | Potassium: 537mg (15%) | Fiber: 2g (8%) | Sugar: 8g (9%) | Vitamin A: 1104IU (22%) | Vitamin C: 5mg (6%) | Calcium: 293mg (29%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! easy dinners, enchilada recipes, Family Meals, Sour Cream Chicken Enchiladas Course Chicken Dishes, Dinner Recipes, Main DishCuisine American, Mexican

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

4.92 from 25 reviews

Sour Cream Chicken Enchiladas

Author | Angela

Servings: 8 servings

Calories: 452kcal

Prep 15 minutes

Cooking 30 minutes

Total Time 45 minutes

Ingredients US CustomaryMetric1x2x3x▢ 2 tablespoon lime juice▢ 1 ½ tablespoon taco seasoning (or chicken taco seasoning)▢ 1 ½ cups sour cream (divided, ½ cup and 1 cup portions)▢ 20 oz green enchilada sauce (divided, ½ cup and 2 equal 1 cup portions)▢ 2 lbs chicken breast (about 4+ cups shredded, chopped, or pulled chicken- *see note)▢ 2 cups shredded cheddar cheese (divided, 2 equal portions of 1 cup each - or use a Mexican blend or a Monterey Jack and Colby Jack combo)▢ 8 flour tortillas (8" tortillas)▢ sliced green onions (or chopped parsley or fresh cilantro - for garnish)Optional Stir-Ins▢ RoTel diced tomatoes with green chilies▢ chopped cilantro▢ diced jalapeno▢ hot sauce

InstructionsCover the bottom of a 9x13 baking pan with 1 cup of green enchilada sauce and preheat the oven to 350°F (175°C).In a large mixing bowl, combine the lime juice, taco seasoning, the first ½ cup portion of sour cream, the first ½ cup portion of green enchilada sauce, and any desired optional mix ins. Add chicken and the first 1 cup portion of shredded cheddar cheese then mix until evenly distributed.2 tablespoon lime juice, 1 ½ tablespoon taco seasoning, 1 ½ cups sour cream, 20 oz green enchilada sauce, 2 lbs chicken breast, 2 cups shredded cheddar cheese, chopped cilantro, diced jalapeno, hot sauce, RoTel diced tomatoes with green chiliesAssemble the enchiladas by portioning a generous ½ cup portion of filling into each flour tortilla. Roll, and place them into your baking dish with the seam side facing downward.8 flour tortillasNext, mix together the remaining 1 cup sour cream and 1 cup green enchilada sauce then pour it over the dish of enchiladas. Sprinkle with the remaining 1 cup of shredded cheddar cheese.Bake at 350°F (175°C) for 25-30 minutes or until the sauce is bubbling around the edges of the enchiladas.Remove from the oven, garnish with sliced green onions (or parsley, or cilantro), and serve immediately. sliced green onions

Equipment You May NeedMixing BowlSilicone Spatula Set9x13 baking pan

Notes Every 8 ounces = 1 cup of enchilada sauce. Chicken broth can be swapped for the mixing with the filling (vs using the green enchilada sauce). You may use pulled rotisserie chicken, canned chicken, pan seared chicken breasts or baked chicken (or leftovers), my instant pot shredded chicken, or boil your chicken pieces for approximately 15-20 minutes until they reach 165°F. Allow them to cool, then use two forks to shred. White or dark chicken meat are both great, or use a combination of both. These can be made ahead by assembling the enchiladas and refrigerating for 24 hours at most before baking. Be sure to allow the refrigerated assembled enchiladas to warm to room temperature before cooking‌. Store for up to 3-4 days in the fridge in an airtight container. To freeze, cover tightly with heavy-duty aluminum foil and freeze for up to 3 months. Thaw overnight and bring to room temperature before baking as directed.

Nutrition

Calories: 452kcal (23%) | Carbohydrates: 24g (8%) | Protein: 35g (70%) | Fat: 23g (35%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 126mg (42%) | Sodium: 1203mg (52%) | Potassium: 537mg (15%) | Fiber: 2g (8%) | Sugar: 8g (9%) | Vitamin A: 1104IU (22%) | Vitamin C: 5mg (6%) | Calcium: 293mg (29%) | Iron: 2mg (11%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Chicken Dishes, Dinner Recipes, Main DishCuisine American, Mexican

US CustomaryMetric