This Tex-Mex classic delivers creamy comfort in every bite. I developed this version after years of experimenting with different sauce bases, and the cream of chicken and sour cream combination creates the perfect balance of richness and tang.
The filling comes together quickly with shredded chicken, melted cheese, and a touch of green chiles for depth. Rolling them tightly prevents the enchiladas from falling apart when baked, while the sauce bakes into a velvety blanket over the top.
What emerges from the oven is a dish with tender tortillas, a bubbling cheese topping, and a sauce so creamy it coats every bite. The flavors meld together during baking, creating that unmistakable comfort food experience.
Serve with rice, beans, or a simple salad. Here’s how to make this crowd-pleasing dish.
Ingredients for Chicken Enchilada Recipe with Cream of Chicken and Sour Cream
Pantry staples and a few fresh items. That is all you need for this.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, shredded |
| Cream of Chicken Soup 🥫 | 1 can | 10.5 oz size preferred |
| Sour Cream 🥛 | 1 cup | Full-fat for creaminess |
| Flour Tortillas 🌮 | 8 whole | Medium size, 8-inch |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp cheddar recommended |
| Shredded Monterey Jack Cheese 🧀 | 1 cup | Or substitute Colby Jack |
| Diced Green Chiles 🌶️ | 1 can | 4 oz size, drained |
| Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 2 cloves | Minced for filling |
| Chicken Broth 🍲 | ½ cup | Low-sodium preferred |
| Olive Oil 🫒 | 2 tbsp | For sautéing vegetables |
| Salt 🧂 | 1 tsp | Or to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Ground Cumin 🌿 | 1 tsp | For depth of flavor |
| Dried Oregano 🍃 | ½ tsp | Mexican oregano if available |
The cream of chicken soup is the base here—Campbell’s is the classic, but any brand works. I grab mine at Walmart for the best price. The sour cream needs to be full-fat (trust me on this) for that velvety texture. For the cheese, Sargento or Kraft shredded blends melt nicely and save time, but block cheese grated fresh is even better if you’ve got the extra minute.
No cream of chicken soup? Cream of mushroom works in a pinch, though the flavor changes slightly. Out of green chiles? A diced jalapeño (seeds removed) gives similar heat. The tortillas can be corn if you prefer, but flour holds up better to the creamy sauce. For the chicken, rotisserie chicken shreds perfectly and cuts prep time in half.
This reheats like a dream—actually tastes better the next day once the flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months. Portion leftovers into containers for easy lunches all week.
Why You’ll Love This Recipe
- No Fuss Assembly: I just mix shredded chicken with cream of chicken soup and sour cream, roll in tortillas, and top with cheese—no complicated steps.
- Creamy Dreamy Bite: The combo of sour cream and melted cheddar makes every forkful rich and satisfying.
- Feeds My Crew: Between us, this dish disappears fast whether it’s a weeknight dinner or game day.
- Leftovers? Yes Please: Honestly, it tastes even better the next day, and my family fights over the last portion.
Step-by-Step Instructions for Chicken Enchiladas
This method delivers that rich, creamy texture with minimal fuss and maximum flavor.
Step 1: Cook and Shred the Chicken
Heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 1.5 lb chicken breast and season with 1 tsp salt, 0.5 tsp black pepper, 1 tsp ground cumin, and 0.5 tsp dried oregano. Cook for 6-7 minutes per side until internal temperature reaches 165°F.
Transfer the chicken to a cutting board and shred it using two forks. The meat should pull apart easily when done. Set the shredded chicken aside while you prepare the filling—this keeps the process moving efficiently.
Step 2: Sauté Aromatics and Make the Filling
In the same skillet, sauté the finely diced onion for 3-4 minutes until soft and translucent. Add the 2 minced garlic cloves and cook for 30 seconds until fragrant. Don’t let the garlic burn—it should smell sweet, not bitter.
Stir in the 1 can diced green chiles (drained), 1 can cream of chicken soup, and 0.5 cup chicken broth. Simmer for 2-3 minutes until the mixture thickens slightly. Then fold in the shredded chicken and 1 cup sour cream until everything is well combined.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F. Spread a thin layer of the chicken mixture on the bottom of a 9×13-inch baking dish to prevent sticking. Dip each of the 8 flour tortillas briefly in warm water to soften, then fill with a generous portion of the chicken mixture.
Roll each tortilla tightly and place seam-side down in the baking dish. You’ll fit all 8 enchiladas snugly in one layer. This step ensures even cooking and easy serving.
Step 4: Add Cheese and Bake
Sprinkle the 2 cups shredded cheddar cheese and 1 cup shredded Monterey Jack cheese evenly over the top of the enchiladas. The combination gives you that perfect melty, gooey texture. Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and golden brown. Let the enchiladas rest for 5 minutes before serving—this helps them set and makes them easier to plate.
Pro Tips For Making Chicken Enchilada Recipe With Cream Of Chicken And Sour Cream
- Shred Chicken Hot: Poach the chicken breasts in broth until they reach 165°F, then shred immediately while still warm—it absorbs the sauce better and saves you from dry, stringy meat. I learned this the hard way after my first batch tasted like chewy cardboard.
- Thin the Sauce: Mix the cream of chicken soup and sour cream with 1/4 cup milk or broth to loosen it up before assembling. Sounds weird, but it works: the enchiladas bake more evenly and don’t turn into a dense, gluey mess.
- Warm the Tortillas: Heat the flour tortillas for 10-15 seconds per side in a dry pan before filling. My grandmother swore by this, and she was right: they roll without cracking and hold up better under all that cheese.
- Skip Pre-Browning: Resist the urge to brown the tortillas first—it makes them too stiff to fold. Just warm them as-is, fill, and let the oven do the rest. I was skeptical until I tried it, but the texture is perfect every time.
Best Sauces and Condiments for This chicken enchilada recipe with cream of chicken and sour cream
Creamy Toppings
Drizzle with extra sour cream for a cooling contrast to the warm enchiladas. I thin mine with 1-2 tbsp milk for a pourable consistency. A sprinkle of chopped cilantro adds freshness and color. 🌟
Spicy Kick
Hot sauce like Cholula or Tapatío cuts through the richness beautifully. I keep a bottle on the table so everyone can adjust heat to taste. For a smoky version, try chipotle Tabasco—it pairs surprisingly well with the creamy base.
Fresh Garnishes
Diced avocado adds cool creaminess, while pico de gallo brings brightness. I make mine with 2 diced tomatoes, ¼ cup red onion, and 1 jalapeño. The acidity balances the dish perfectly.
Cheesy Finish
Extra shredded cheese on top never hurts—I use cotija for a salty crumble. For a restaurant touch, broil for 1-2 minutes until golden. Watch closely to avoid burning.
Zesty Sauces
Green chile sauce from the can works great for extra moisture. Mix ½ cup with 2 tbsp Greek yogurt for a tangy dip. This is my go-to for leftovers the next day. 💫
Nutrition Facts
Frequently Asked Questions
Can I use rotisserie chicken to save time?
Shred 4 cups of rotisserie chicken for this recipe. It’s a great shortcut and adds extra flavor. Just skip the cooking step and start with the filling.
Why do the tortillas need to be dipped in water?
Dipping softens them so they don’t crack when rolled. It also helps them absorb the creamy sauce better during baking. Use warm water for 10-15 seconds per tortilla.
Can I make these ahead and bake later?
Yes! Assemble the enchiladas, cover with foil, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.
What if my sauce is too thick?
Thin it with ¼ cup chicken broth or milk. The consistency should coat the back of a spoon but still drizzle easily.
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