I’m SO excited to finally share the recipe for my Sour Cream Chicken Enchiladas! As you may have guessed, there’s definitely a shortage of good Mexican food here in Mississippi. 😉 Not to worry, these enchiladas have been my saving grace! I may go as far as to say that these are the best sour cream enchiladas I’ve EVER tasted! The sauce is so delicious, you’ll want to lick your plate! Not to mention, they’re beyond easy to make! The key? Rotisserie chicken + green chiles for the filling, and I love not having to cook the chicken myself. 🙂
Hospitality is the REAL DEAL in the “Deep South” just like it is in Texas. Every single surrounding neighbor brought us dinner the first week we moved into our home. I love to tell that story to people back in Texas! We are SO appreciative for our tight-knit community, especially with my husband being in residency. Sharing meals with neighbors has had a major influence on my food blog. I truly believe that sitting around the table every night is one of the BEST investments you can make when it comes to friends & family! This recipe is my absolute “go-to” when it comes to taking meals to neighbors or friends! I love to pair the enchiladas with Sopapilla Cheesecake for dessert (coming soon!). Enjoy y’all!
Sour Cream Chicken Enchiladas
YIELDS 8 SERVINGS
PREP TIME: 25 MINUTES
COOK TIME: 35 MINUTES
Ingredients
2 (10 ounce) cans green enchilada sauce
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
4 cups shredded meat from 1 rotisserie chicken (store-bought)
1 (4 ounce) can diced green chiles
12 ounces shredded mozzarella cheese
4 ounces Monterrey jack cheese
10 (10-inch) soft flour tortillas
Optional:
Chopped cilantro
1 lime, sliced into wedges
1 vine-ripened tomato, chopped
1 avocado, sliced
Instructions
- Preheat oven to 350 degrees.
- Grease a 9×13 inch deep baking dish with non-stick cooking spray.
- In a medium bowl, combine the chicken and chiles. Set aside.
- In a large bowl, combine the green enchilada sauce, condensed cream of chicken soup, and sour cream.
- In a medium bowl, combine the mozzarella and Monterrey jack cheese. Set aside 2 cups for the topping in a separate bowl.
- Place 1/2 cup of the enchilada sauce mixture in the bottom of the baking dish. Spread evenly with a spatula.
- Grab a tortilla and place some of the chicken & chili mixture down the center of the tortilla, and sprinkle some of the cheese on top. Tightly roll up the tortilla and place the seam side down in the baking dish.
- Repeat with the remaining tortillas, chicken mixture, and cheese (except for the 2 cups set aside for the topping). Put the tortillas in the baking dish as they are filled. In order to fit all of the tortillas in the baking dish, squeeze them in as tightly as possible.
- Top the tortillas with the remaining enchilada sauce mixture. Spread evenly with a spatula.
- Bake uncovered for 20 minutes. Remove from oven and top with 2 cups of cheese.
- Bake an additional 15 minutes, until the cheese is melted.
- Let rest for 10 minutes before serving.
- Serve with cilantro, lime wedges, chopped tomatoes, and sliced avocado as a garnish (optional).
Notes
Store in a covered container for up to 4 days in the refrigerator.
Recipe adapted from Joanna Gaines.
DID YOU MAKE THIS RECIPE?
Tag @petitesouthernkitchen on Instagram
I absolutely love your blog! Your recipes and photography are perfect! Would you please share the china pattern of this blue and white plate? It’s just beautiful. Thank you so much!
Aww thank you so much! That means more than you know! The blue & white china plate was given to me by a sweet friend. It’s definitely vintage! 🙂 I’ll look and see if there is a marking on the back of the plate & let you know. Thanks!