Chicken Sour cream Enchiladas. Remove from heat; stir in sour cream and green chilies. Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day.

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Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Sour Cream Chicken Enchiladas are an easy Tex-Mex style dinner idea. Creamy, cheesy, and quick to prepare, these are sure to be a favorite. You can have Chicken Sour cream Enchiladas using 8 ingredients and also 12 steps. Here is exactly how we achieve.

What needs to be prepared of Chicken Sour cream Enchiladas

Instructions. 3-4 cups of cooked shredded chicken (I used rotisserie chicken).
Detaile. 1 of medium yellow or white onion, chopped.
Directions. 1 teaspoon of olive oil.
Step by step. 1 cup of sour cream.
Detaile. 1/2 cup of chopped parsley.
Step by step. 1 of large can enchilada sauce.
Step by step. 3 cups of shredded cheese (I use mexican blend).
Detaile. 6-10 of flour tortillas.

No condensed soup in this recipe, and use a rotisserie chicken for a time saver! The best Sour Cream Chicken Enchiladas. Many of you have asked for my sour cream enchilada recipe and here it is. I know that you will LOVE the recipe that our family calls the BEST Sour Cream Chicken Enchiladas.

Guide To Make Chicken Sour cream Enchiladas

Pre heat oven to 350 degrees.
In a large pan over medium heat, heat a teaspoon of olive oil. Add the onions and cook until translucent. Stir often. Combine chicken and onions in the frying pan. Stir until well combined..
Pour ½ cup of enchilada sauce over the chicken and onion mixture- just enough to coat the chicken..
Add the sour cream and parsley, stir until well combined..
Once the sour cream and parsley are fully combined, turn off the heat. Now add the shredded cheese. I usually add 2-3 cups sometimes more depending on how cheesy I want it. I like this mixture to be creamy and cheesy. Once the cheese is melted and combined with the chicken and sour cream mixture taste it to see if needs anything more. More sour cream? More cheese perhaps? More sauce? Adjust it how you want it..
Now it's time to fill the tortillas and make the enchiladas. (Spray your baking dish with non stick spray first.) Now just pour enough sauce in a baking dish to cover the bottom of the dish..
Now take a tortilla and spoon some sauce on the tortilla. Next spoon on some of the chicken mixture..
Roll up the tortilla and place it in the baking dish. Repeat steps to make enough tortillas to fill your baking dish or until the chicken mixture is used up..
Pour enchilada sauce over the completed enchiladas. Spread it evenly over the top..
Top with more shredded cheese and garnish with chopped parsley.
Now they are ready for the oven. Cover with foil and bake 20-30 minutes. Remove the foil for the last 10 minutes of cooking. Since the chicken is pre cooked, you only need to bake them long enough for the sauce to start bubbling, tortilla edges are slightly crisp and the cheese is melted..
Enjoy!!!!.

I have been making these for years… literally years and it just gets better and better over time. Sour Cream Chicken Enchiladas are rich, creamy and easy to make! Tender juicy chicken, onion and loads of cheese are wrapped in flour tortillas and smothered in a simple homemade sour cream sauce, topped with cheese and baked until brown and bubbly! I serve these Sour Cream Chicken Enchiladas with our Mexican Rice, our Restaurant Style Refried Beans, and our Best Guacamole Ever. It tastes better than eating out and much less expensive.