Sour Cream Chicken Enchiladas 🌯🍗

These Sour Cream Chicken Enchiladas are a quick and easy comfort food! They’re creamy, cheesy, and full of flavor with minimal ingredients. The combination of sour cream, cream of chicken soup, and Rotel tomatoes creates a rich, creamy filling that pairs perfectly with the shredded chicken. A great go-to weeknight dinner that’s easy to prep and even easier to enjoy!

Ingredients:

4 boneless, skinless chicken breasts (about 1.5 lbs)
- Tip: You can also use rotisserie chicken if you’re short on time—just shred it and skip the slow-cooking step!

1 can (10 oz) Rotel diced tomatoes with green chiles
- This adds a zesty flavor to the dish. You can use the original or mild version, depending on your preference for spice.
1 can (10.5 oz) cream of chicken soup
- This gives the enchiladas a creamy base and helps bind everything together. You can use cream of mushroom or cream of celery if you prefer.
1 (8 oz) container sour cream
- The sour cream adds tanginess and richness to the filling, balancing the flavors with its creamy texture.

1/2 packet taco seasoning
- Adds that perfect spice to the chicken and sauce. You can adjust the amount based on your spice preference.
10 large flour tortillas (burrito size)
- Flour tortillas work best here for soft, pillowy enchiladas. Corn tortillas will work as well if you prefer a more traditional enchilada flavor, but they can sometimes break or crack when rolling.
Optional toppings:
- Shredded cheese (Mexican blend or cheddar), diced green onions, chopped cilantro, or a drizzle of sour cream once baked.

Instructions:

1. Prepare the Chicken in the Crockpot:

Place the chicken breasts in a slow cooker.
Pour the Rotel tomatoes (with all the juices) over the chicken.
Cover and cook on low for 4 to 6 hours until the chicken is fully cooked and tender.

Once the chicken is cooked through, shred it using two forks. If you like a finer shred, you can use a hand mixer or stand mixer to shred the chicken easily.

2. Make the Sauce:

In a large mixing bowl, combine the cream of chicken soup, sour cream, and taco seasoning.
Stir in the shredded chicken and the Rotel tomatoes (including the juices).
- Tip: You can add a little chicken broth or water to thin the mixture if you prefer a looser filling.

3. Assemble the Enchiladas:

Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish to prevent sticking.

Take a flour tortilla and spoon about 3-4 tablespoons of the chicken mixture down the center.
Roll up the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.

4. Bake the Enchiladas:

Once all the tortillas are rolled up in the baking dish, cover the dish with foil.

Bake for 20 minutes at 350°F. The enchiladas will heat through and become nice and bubbly.
If you like them extra cheesy, add shredded cheese on top of the enchiladas during the last 5 minutes of baking. Just return the dish to the oven uncovered to let the cheese melt.

5. Serve & Enjoy:

After baking, remove from the oven and let the enchiladas sit for a few minutes before serving.

Serve with your favorite toppings like shredded lettuce, diced tomatoes, sour cream, guacamole, or salsa.

Storage Tips:

Leftovers: These enchiladas make great leftovers! You can store them in an airtight container in the fridge for up to 3-4 days.
Freezing: To freeze, assemble the enchiladas but do not bake them. Wrap the unbaked enchiladas tightly in foil and place in a freezer-safe bag or container. When you’re ready to bake, just thaw in the fridge overnight and bake as usual.

Tips for Success:

Slow Cooker Hack: If you’re short on time, you can shred the chicken in advance and store it in the fridge for up to 3 days. This allows you to prepare the enchiladas in about 15 minutes when you’re ready to bake them.
Add more veggies: If you want to sneak some veggies into this dish, you can add sautéed bell peppers or corn to the chicken mixture.
Spice it up: For extra spice, add a small can of diced green chilies or use spicy taco seasoning instead of regular.

Q & A:

Q: Can I use a different type of meat? A: Yes! You can substitute the chicken with shredded beef, ground beef, or shredded pork. Just cook and shred the meat before mixing with the rest of the ingredients.

Q: Can I use whole wheat tortillas? A: Absolutely! Whole wheat tortillas are a great alternative if you want to make this dish a little healthier. The flavor and texture will still be great.

Q: Can I make this dish ahead of time? A: Yes! You can assemble the enchiladas up to 24 hours in advance. Just cover the dish and refrigerate it until you’re ready to bake. If you’re baking from cold, you might need to add an extra 5-10 minutes to the baking time.

Q: How can I make this more cheesy? A: You can add shredded cheddar, Monterey Jack, or Mexican blend cheese inside the enchiladas or on top before baking. The cheese will melt beautifully and add an extra layer of flavor.

Why You’ll Love This Recipe:

Super easy to make: The crockpot makes the chicken shredding process so simple and hands-off. Plus, the rest of the ingredients come together in just a few minutes.
Versatile: You can adjust the flavor, spice, and toppings to suit your family’s preferences.

Comfort food: These enchiladas are creamy, hearty, and packed with flavor, making them a perfect choice for a cozy dinner or feeding a crowd.

Enjoy your Sour Cream Chicken Enchiladas—they’re sure to be a hit with the whole family! 🌮❤️