Creamy chicken enchilada with sour cream (+video)

Creamy chicken enchilada with sour cream (+video)

Creamy chicken enchilada stuffing is stuffed into soft flour tortillas with chicken, sour cream, cream cheese, etc. These are the creamiest chicken enchiladas you can find!

Can you go wrong with Mexican food? Impossible in our house! Enchiladas have become a staple of the month, whether you are making green, red or casseroles — you can never go wrong with making these for dinner.

Chicken Enchiladas with Sour Cream! !

As long as I can remember, my family has been making enchiladas (our favorites include: green chili enchiladas and even these red cheese enchiladas).

Recently, a friend of us showed us how to use sour cream, chicken cream and cream cheese to make another version of the creamy enchilada. We are hesitant to try, but they are delicious!

We know these are not authentic, but that doesn’t mean they are not good! These creamy chicken enchiladas are now a classic in our house, especially since we make them every month.

How to make enchiladas with sour cream

Flour tortillas and tortillas. I think the main difference between these sour cream enchiladas and our classic chicken enchilada recipe is the flour tortillas (we use tortillas in that recipe). It has different textures that make them so soft and creamy.

We have a recipe for homemade flour tortillas and I strongly recommend you to try it! It’s easier than you think, and it’s much better than the store bought.

First mix the sour cream, cream cheese, green peppers and butter chicken. Remove about ⅓ of the mixture (reserved as a topping), then add the shredded chicken to the remaining 2/3.

Spray a 9×13 pan and sprinkle a little mixture on the bottom. Make enchiladas by putting a tablespoon and plenty of cheese in each tortilla. Roll them up and place them in a pan (you may need to place them horizontally and some vertically to make them all fit).

Once the pan is full, use that ⅓ to put the hot sauce on top. You save the mixture, sprinkle some shredded cheese, bake at 350 degrees, cover with foil, for an hour. Remove the foil during the last 15 minutes of baking.

Replacement and prompt

As always, you can change the recipe to your liking. Here are these alternative ideas and techniques for creamy chicken enchiladas:

  • You can also use corn cake For this recipe, but we prefer this version of flour tortillas.
  • If you don’t have cream chicken, you can use other cream soups in this recipe.
  • Many people like to exchange sour cream Plain Greek yogurt You can definitely do the same thing in this recipe. Just replace the same amount of sour cream with yogurt.
  • If you want to try different types of cheese cheddar, Monterey jack, queso blanco and pepper jack (which will be more spicy) are good choices because they melt easily and taste great in enchiladas.
  • tip: If you like your enchiladas a bit spicy, you can substitute spicy green chilies, or you can add chopped jalapenos to the mixture.
  • tip: On those busy days, if you don’t have enough time to cook chicken, you can use grilled chicken or canned chicken. If you can’t cook by yourself, I will only do it, because I personally think this recipe is more flavorful than homemade chicken.

Advance and store

in advance: We have been doing it! Just follow the instructions to make the enchilada filling, cover it with foil or plastic wrap, and put it in the refrigerator 24 hours in advance. Also, do not put the mixture on top of it before baking, this will help the tortillas get soggy.

freezing: This recipe makes a complete 9×13 tray, and there are extras. I like to fill a small rectangular aluminum foil tray with uncooked leftovers, cover it tightly with tin foil, and then toss it in the refrigerator for later use.

You can give it as a meal to those in need, or as a last-minute dinner idea!

When you are ready to cook them, you can let them thaw in the refrigerator overnight and bake for 25 minutes, or put them directly in the oven and cover with foil and bake for 30 minutes, plus 10-15 minutes until they are It’s cooked.

Reheat: If stored properly, enchiladas can be kept in the refrigerator for up to 4 days. We usually just reheat them in the microwave, but you can reheat them in the oven on a low fire.

What to serve with enchiladas

We have many favorites to pair with these enchiladas, but some of our favorites include:

For more of our favorite Mexican recipes, please try:

Course main course

American style, Mexican style

Preparation time 10 minutes

Cooking time 1 hour

Total time 1 hour 10 minutes

8 servings

Calories 708 kcal

Author Little Luna

  • 12 soft tortilla flour tortillas
  • 2 chicken breasts cooked and shredded
  • 2 cans butter chicken
  • 2 cans of diced green chilies
  • 1 pint sour cream
  • 4 ounces cream cheese softened
  • 4 cups of Colby Jack cheese grated
  • In a large bowl, combine butter chicken, green chilies (I prefer to mix mine before adding), sour cream, and cream cheese until completely combined. Season with salt and pepper.

  • Transfer about ⅓ of the mixture to a separate bowl and set aside. Add the chopped chicken to the remaining mixture.

  • Spray a 9×13 tray and sprinkle a little green chili mixture on the bottom. Put a large spoonful of chicken mixture into the tortilla and add a lot of cheese. Roll it up and put it in your pot. I can usually place 6 in two rows horizontally in the pan. When the pan is full, put pure soup mixture and cheese on top.

  • Cover with foil and cook at 350 degrees for an hour. About 15 minutes before removing the pan, remove the tin foil.

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