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!
They also freeze really well. I usually make two 8x8 pans, and freeze one of them since there is only two of us.

Sour Cream Chicken Enchiladas
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Description
Sour Cream Chicken Enchiladas are a simple dinner recipe everyone enjoys.
Ingredients
Chicken:
- 1 lb chicken breast (1 package)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 2 Tablespoons Olive Oil
Filling:
- 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)
Additional Ingredients:
- 2 cans green enchilada sauce
- 14-15 corn tortillas
Instructions
- 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 9x13 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.
Notes
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 8x8 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!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Keywords: Sour Cream Chicken Enchiladas
Love freezer meals as much as I do? Check out these other Freezer Friendly recipes:

Sweet Potato and Black Bean Breakfast Burritos


Karly
OMG, YUMMM. These look so dang delicious. Definitely going to be a hit around my house!
thehungrywaitress
Thank you Karly ??