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Creamy Chicken Enchiladas

These creamy, tangy chicken enchiladas are a comforting, no-fuss dinner made with shredded chicken, sour cream, and cheese, rolled in tortillas and topped with enchilada sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie or leftover roasted chicken works great.
  • 1 cup sour cream Use full-fat for best texture; low-fat will be tangier and thinner.
  • 1 cup shredded cheese Cheddar or Monterey Jack.
  • 8 pieces corn tortillas Warmed so they don’t crack.
  • 1 can (10 oz) enchilada sauce Red or green depending on preference.
  • 1/2 cup chopped onions
  • 1 tablespoon olive oil
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté until translucent, about 4–5 minutes. Season lightly with salt.
  3. In a medium bowl, combine shredded chicken, sour cream, half of the shredded cheese, and cooked onions. Stir and season with salt and pepper; taste and adjust.
  4. Warm the corn tortillas wrapped in a damp paper towel in the microwave for 10–15 seconds.
  5. Spread a thin layer of enchilada sauce over the bottom of a baking dish.
  6. Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll tightly and place seam-side down in the dish.
  7. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese on top.
Baking
  1. Bake for 20 minutes, or until the cheese is bubbly and the sauce is heated through.
Serving
  1. Serve hot with garnishes like chopped cilantro, sliced green onions, or diced avocado.

Notes

You can swap part of the sour cream for cream cheese for an extra-silky filling. Use a mix of cheeses for depth — pepper jack adds a little heat.