Sour cream enchiladas with cream of chicken soup are a classic comfort food casserole that combines tender tortillas, seasoned chicken, and a rich, creamy sauce. The cream of chicken soup creates a savory base that blends perfectly with tangy sour cream and melted cheese, resulting in a dish that is both hearty and satisfying. This recipe is a family favorite because it is simple to assemble, uses pantry staples, and delivers a creamy, flavorful meal that everyone will love.
Ingredients
- 2 cups (280 g) cooked, shredded chicken (rotisserie or boiled)
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1 cup (240 ml) sour cream
- 1/2 cup (120 ml) chicken broth
- 1 can (4 oz / 113 g) diced green chiles, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 12 (6-inch) corn or flour tortillas
- 2 cups (226 g) shredded Monterey Jack or cheddar cheese, divided
- 1/4 cup (60 ml) vegetable oil, for softening tortillas (optional)
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a medium bowl, mix together the shredded chicken, 1 cup (113 g) of the shredded cheese, diced green chiles, garlic powder, cumin, and black pepper. Set aside.
- In a separate bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth. This will be your enchilada sauce.
- If using corn tortillas, heat the vegetable oil in a small skillet over medium heat. Quickly fry each tortilla for about 10 seconds per side until soft and pliable. Drain on paper towels. (If using flour tortillas, you can skip this step or warm them in the microwave for 30 seconds.)
- Spread about 1/2 cup (120 ml) of the sauce mixture evenly over the bottom of the prepared baking dish.
- To assemble, place about 2–3 tablespoons of the chicken mixture onto the center of each tortilla. Roll up tightly and place seam-side down in the baking dish, arranging them in a single row.
- Pour the remaining sauce over the rolled enchiladas, spreading it evenly to cover all the tortillas.
- Sprinkle the remaining 1 cup (113 g) of shredded cheese over the top.
- Bake uncovered for 25–30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let stand for 5 minutes before serving. Garnish with fresh cilantro if desired.
Tips
- Softening tortillas: Frying corn tortillas in oil prevents them from cracking when rolled. If you prefer a lighter option, warm them in the microwave between damp paper towels for 30 seconds—this works but may make them slightly less pliable.
- Chicken substitute: Use leftover rotisserie chicken, boiled chicken breasts, or even canned chicken in a pinch. For a vegetarian version, swap the chicken with black beans or sautéed mushrooms.
- Sauce consistency: If you prefer a thinner sauce, add an extra 1/4 cup (60 ml) of chicken broth. For a thicker, richer sauce, reduce the broth to 1/4 cup (60 ml).
- Common mistake: Overfilling the tortillas will cause them to burst while baking. Stick to about 2–3 tablespoons of filling per tortilla.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice, refried beans, or a simple green salad. A dollop of extra sour cream, sliced avocado, or a squeeze of lime juice brightens up the dish. For a complete meal, add a side of corn or a light slaw.
Variations
- Spicy version: Add 1/2 teaspoon of chili powder or a diced jalapeño to the chicken filling, or use pepper jack cheese for a kick.
- Green enchilada sauce: Replace the cream of chicken soup with a can of green enchilada sauce (10 oz / 284 g) and reduce the broth to 1/4 cup (60 ml) for a tangier, more traditional flavor.
- Beef enchiladas: Substitute ground beef for chicken. Brown 1 lb (450 g) ground beef with taco seasoning, drain fat, and use in place of the chicken.
- Add vegetables: Sautéed onions, bell peppers, or corn can be mixed into the filling for extra texture and nutrition.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place individual portions on a microwave-safe plate and heat in 30-second intervals until warmed through. For the oven, cover the dish with foil and reheat at 350°F (175°C) for 15–20 minutes. These enchiladas also freeze well: assemble the dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding 10–15 minutes to the cooking time.
Frequently Asked Questions
Can I use flour tortillas instead of corn? Yes, flour tortillas work well and are softer. If using flour, you can skip the frying step—just warm them slightly to make them pliable.
Can I make this ahead of time? Absolutely. Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking. You may need to add 5–10 minutes to the baking time since you’re starting from cold.
Is it necessary to fry the tortillas? Frying corn tortillas in oil softens them and prevents cracking. If you skip it, they may break when rolling. For a lighter option, warm them in the microwave as described above.
Can I use Greek yogurt instead of sour cream? Yes, plain Greek yogurt can be substituted for sour cream in the sauce. It will be slightly tangier and lower in fat, but the texture will be similar.
How do I know the dish is fully cooked? The enchiladas are done when the sauce is bubbly and the cheese is melted and golden. Since the chicken is already cooked, you are essentially heating everything through—the internal temperature should reach 165°F (74°C) as a safe minimum, though this is mainly for reheating leftovers.
Can I use cream of mushroom soup instead? Yes, cream of mushroom soup is a common substitute and will give a slightly earthier flavor. The dish will still be creamy and delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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