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

Sour Cream Chicken Enchiladas by The BakerMama

Convenient Meets Homemade

These Sour Cream Chicken Enchiladas are where convenient meets homemade. In less than 30 minutes, you have a piping hot, delicious meal that you’ll feel great about serving your family. They’re one of our favorite meals! My mom made this regularly for our family dinners growing up. It was one of those easy go-to meals that she would make on a weeknight–and now I know why! It’s so easy and delicious and I know everyone will love it!  It’s a guaranteed home run. I make it often (but probably not often enough, if you ask my kids!). It’s so good!

Sour Cream Chicken Enchiladas by The BakerMama

It’s also soooo easy. I’m all about convenience when it comes to dinner so I make these enchilada with the meat from a rotisserie chicken. Canned green chilis add zip, while sour cream and Monterey Jack cheese make it so, so creamy and delicious. Fresh cilantro adds the perfect final touch (learn how to get your cilantro squeaky clean). This is a dish the whole family will ask for again and again. My crew certainly does!

Sour Cream Chicken Enchiladas by The BakerMama

How to Make Sour Cream Chicken Enchiladas

First, preheat oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray. Then fill each tortilla with some shredded chicken and sprinkle with shredded cheese. Roll up and put in the prepared baking dish, rolled side down.

Then, 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.

Sour Cream Chicken Enchiladas by The BakerMama

Bake for 20 minutes until starting to brown and bubble. Serve hot with fresh cilantro and enjoy! Keep leftovers in an airtight container in the fridge for up to 5 days.

Sour Cream Chicken Enchiladas by The BakerMama

More Easy Weeknight Dinners

It’s the recipe that’s taken Instagram by storm! Crisp, buttery tortilla, seasoned filling and melty cheese make this Beef and Bean Sheet Pan Quesadilla an easy weeknight meal the whole family will love! Create delicious dinner memories with Easy Sloppy Joes. They make a quick and simple summertime dinner that everyone will devour! For a balanced, delicious meal in minutes, this Mexican Fried Rice delivers flavor with flair! Fresh ingredients come together beautifully in a zesty mid-week meal!

Sour Cream Chicken Enchiladas by The BakerMama

If you make these Sour Cream Chicken Enchiladas, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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Sour Cream Chicken Enchiladas by The BakerMama

Sour Cream Chicken Enchiladas

  • Author: The BakerMama
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 enchiladas 1x

Description

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


Ingredients

Scale
  • 12 flour tortillas
  • 1 rotisserie chicken, shredded (about 34 cups)
  • 3 cups shredded monetery 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. 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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. Hi, I just found your recipe for Sour Cream Enchilades, can thes be frozen? If so do you freeze them before or after they are cooked?

    1. Hi Janet! They can be frozen before or after baking. Prepare it as usual, let cool completely, wrap the baking dish in plastic wrap and then foil before placing it in the freezer. I recommend letting it defrost overnight in the refrigerator before baking. You could also bake from frozen, leaving it covered with just foil for 30 minutes and then uncovered for another 15-20 minutes. Hope this helps! Enjoy!

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