clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


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


  • 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


  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.