Nolan loves enchiladas. So naturally these Sour Cream Chicken Enchiladas are in our monthly dinner rotations. I love them because they are easy, and they go perfectly with some tortilla chips on the side!Print
Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas are a simple dinner recipe everyone enjoys.
- Cook Time: 1 hr 30 min
- Total Time: 1 hr 30 min
- Yield: 6
- 1 lb chicken breast (1 package)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 2 Tablespoons Olive Oil
- 1 (7 ounce) can green chili’s
- 1 cup sour cream
- 2 cups shredded Cheddar cheese, divided
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 cans green enchilada sauce
- 14-15 corn tortillas
- Preheat the oven to 375.
- Rub the 2 Tablespoons of olive oil, salt, pepper, and paprika all over the chicken breasts.
- Bake the chicken for 30 minutes.
- While the chicken bakes mix together the can of green chili’s, sour cream, 1 cup cheddar cheese, salt, pepper, garlic powder, and cayenne pepper (optional).
- Once the chicken has finished roasting, let it cool for about 5 minutes before shredding (I use 2 forks sometimes if I am impatient).
- Turn down the oven to 350 degrees.
- Stir the shredded chicken into the filling mixture, then set aside.
- Warm up the corn tortillas in the microwave for 45 seconds covering them with a damp paper towel.
- Pour one can of enchilada sauce in the bottom of a 9×13 pan, and spread around until it’s an even layer.
- Place one hot corn tortilla down, fill with an overflowing 1/4 cup of sour cream chicken filling, and roll it up.
- Continue this process until all the sour cream chicken filling is used up.
- Top with the additional can of enchilada sauce and cup of shredded cheddar cheese, and bake for 40 minutes.
TIP- To cut back 30 minutes of cooking time buy a rotisserie chicken at your local grocery store
If you plan to freeze half of this recipe, use two 8×8 dishes (I use aluminum pans because they fit in a gallon size freezer bag). Once I have assembled the enchiladas I bake one, and freeze the other.
To cook the frozen enchiladas, let them thaw in the fridge for 24 hours then bake as usual. EASY!
Love freezer meals as much as I do? Check out these other Freezer Friendly recipes: