Sour Cream Chicken Enchiladas

by Erin, The $5 Dinner Mom on April 15, 2009

This is probably my most favorite enchilada recipe ever. These are my comfort enchiladas. They make my heart and tummy happy all at once.

For the Costco recipes, our list has you make 2 of these…these more laborious casseroles do better when you make two at once. You feel productive, and you don’t have to cook dinner twice. Double this recipe if following Costco Meal Plan #2

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Sour Cream Chicken Enchiladas

Yield – 1 9×13 (double everything below if following the Costco meal plan!)

Preparation Time – 30 minutes

Cooking Time – 20 minutes


  • 1 1/2 cups sour cream
  • 1 6 oz. can of green chiles
  • 2 cups chicken stock
  • about 1 1/2 cups of shredded chicken
  • 1/2 tsp garlic powder
  • Salt/Pepper, to taste
  • 8 flour tortillas
  • 1-2 cups shredded cheddar cheese
  • 2 cups of frozen corn


  • In large skillet, whisk sour cream, green chiles and 1 cup of chicken stock.  Add more chicken stock until it comes to the consistency you want for your sauce. Add garlic powder and salt and pepper to taste.
  • Before adding the cooked and shredded chicken, save 1 cup of the sour cream sauce.
  • Stir chicken into the sauce and let simmer about 10 minutes, allow flavors time to infuse.
  • Spoon sour cream chicken sauce into tortillas.  Roll and place “seam down” into a baking dish.  10 enchiladas fit comfortably in a 9×13 dish.
  • Take the sour cream sauce that you removed and spread it over the tortillas.
  • Sprinkle cheese over the top and bake about 15-20 minutes at 350.
  • Cook corn as directed on package instructions.
  • Serve Sour Cream Chicken Enchiladas with Corn.

{ 42 comments… read them below or add one }

Tina April 15, 2009 at 6:16 pm

Do you know how this recipe would work in the freezer? Wondering if it is possible to freeze. Thanks.


Stephanie January 13, 2014 at 5:35 pm

I make these all the time and freeze a 8X8 and eat the other 8X8.. this recipe freezes AMAZINGLY!


retriever April 15, 2009 at 6:47 pm

This is similar to a recipe I sometimes make. I am intrigued by the fat free Sour Cream. Doesn’t it break down in cooking? It sounds tastier than my standard white sauce over the chicken with cheese and chilis.

Although I have not posted any recipes myself for awhile, I continue to enjoy your blog, and still love cooking my family dinner each evening. It has always been a game to compute the cost (tho I don’t brag on the nights we have something like fish that it is impossible to buy cheaply).

I am not usually able to match your spectacular bargains with the coupons and buy one get one type deals, as I work full time, and have two kids with emotional “issues” so am too busy. I shop once or twice a week at two or three stores. My favorite is Trader Joe’s because it takes the least time. But I do manage to save a lot of money anyway by growing most of our veggies spring thru fall, shopping loss leaders. I only occasionally use the coupons readily available around here as they are mostly for prepared and processed foods I try to avoid. I freeze lots. I also cook in bulk and immediately package leftovers for lunches or the base for another meal.

Anyway, always a pleasure to read someone else making the effort!


Moxie April 15, 2009 at 7:26 pm

Oh this sounds & looks SO GOOD =) Have you ever thought to try making your own


Lisa April 15, 2009 at 7:47 pm

Looks delicious. My chicken enchiladas are good, but these look better. I will give a try!


Pamela April 15, 2009 at 7:59 pm

these look so good i have to try it out and I love the fact I could make them for less thanks we can’t save to much these days


Jennifer April 15, 2009 at 8:01 pm

Sounds Yummy!
Congrats on baby # 3, what a blessing!


Georgetta April 15, 2009 at 10:04 pm

Could you make this with a ground meat–ground chicken or turkey? Obviously it would have to be browned, perhaps with some diced onion?


Erin April 16, 2009 at 7:19 am

Yes Georgetta, making it with cooked meat or turkey would be great!


Mary @ Giving Up on Perfect April 16, 2009 at 9:07 am

Mmmm…this looks good! Is it weird to be craving Mexican food at 9 am?? :)


Becky Dell April 16, 2009 at 12:54 pm

OOO Erin, this one looks delish!
Can’t wait to add it to our next meal planning calendar.


melissa @ the inspired room April 16, 2009 at 1:29 pm

Oh, I am craving this now. Love enchiladas!


Priscilla April 16, 2009 at 11:09 pm

I do this recipe at least once a month, but I switch out the stock for cream of chicken soup. It makes the sauce a bit thicker, and I can cut it down to 8 oz of sour cream so we can use a little for topping!

This recipe also freezes great, and is cheap enough that I normally make an extra batch and stick it in for the next week!


FuglyLilTroll April 17, 2009 at 5:34 am

Made these yesterday, with 2 minor modifications.
I added 1 tbls of dried cilantro when i added the dried garlic and
I added 1 tbls of lime juice (bottled *hangs head in shame*) at the same time
They were excellent, the modifications added just enough flair to really give the SW flavor i like so much.

Thank you for your blog and taking the time to share your knowledge.
Keep on saving all of some money while also teaching that good food doesn’t have to cost you your first born.
(side note) anyone willing to trade a side of beef for my first born, i’m willing to deal *s*


rockstarmomma April 18, 2009 at 1:16 pm

I just had to drop you a line and say thank you for posting this excellent recipe! We halfed the recipe and made it for us (2 adults and a baby) and we still had leftovers…it was really tasty! We made it with spanish rice and it was just divine!


Hope :) April 20, 2009 at 8:38 am

Yet another recipe that I can’t wait to add to my menu! (I’ll be trying your lentil burritos tonight!) Thanks for the inspiration! :)


Lesley April 20, 2009 at 8:52 am

oh wow….those look fantastic


Deborah April 20, 2009 at 10:09 am

I made this last night and it was a hit!! Everyone enjoyed it and my hubby took the leftovers for lunch today!!


Kristy April 20, 2009 at 12:40 pm

I have a similar recipe to this that I make, but I have a hard time understanding why people want to use flour tortillas for enchiladas, when they should always be made with corn. The corn tortillas are super-cheap, and they absorb the sauces and get all fluffy and soft and yummy. Flour tortillas are not meant for baked dishes and the consistency gets too mushy.


Tara February 25, 2014 at 6:38 pm

Was just thinking the same thing. Enchiladas should NEVER be made w/flour tortillas. Flour tortillas get soggy and gross when wet with sauces. Corn tortillas hold their texture even when softened by sauce and baking.


Teri April 20, 2009 at 1:13 pm

It’s so weird that you posted this because I just went online and looked up a recipe for chicken enchiladas yesterday! We have a whole bunch of leftover soft taco shells (DH bought a 20-pack at the store the one day) and chicken breasts were on sale for $1.69 lb yesterday! THe recipe I found sounds very similar but calls for salsa & cream cheese – maybe I will have to try both of them to find out which one will be my Tried & True recipe :)


Connie April 21, 2009 at 5:34 pm

I love your photos, I’m a very visual person. You do a great job at breaking down the cooking steps!


Arlene April 21, 2009 at 6:42 pm

I’ve been subscribing to your blog for a while, but lurk more often than not. *blushing* Just wanted to say that I made these for dinner last night, and they were very good! Also, saw your segment on RR today, and I think it turned out great; I can imagine how proud you and your family are. Congratulations on Baby #3, as well! :o)


Natashia April 22, 2009 at 8:31 am

I made these last night… it was delicious!! I did add a can of rotel tomoatoes and diced up some potatoes i had around the kitchen and added that to the mix, it was really good! specially with the Rotels! Thanks for the great recipe, this will go on the family favorite list!


tracy April 22, 2009 at 8:39 am

thanks this looks wonderful… i want it now actually


Karen denslow April 23, 2009 at 9:17 pm

Had for dinner 2night. LOVED them. OH so good. I am going to for sure try some of the modifications that have been posted in comments. Thanks a Trillion.


Tannis April 30, 2009 at 10:51 am

I made this last night for dinner and it was very good. The only problem I had was that the sauce was runny, not thick like yours shows. I only used 1 cup of chicken broth (that’s what I had on hand), so I don’t think I over did the broth. Since the sauce was too runny I scooped out the chicken, topped it with some cheese then rolled it up. Then I poured all of the sauce over top the enchiladas and added more cheese. Still good, even if mine didn’t turn out like yours! Thanks!


Shannon May 5, 2009 at 5:45 pm

Just finished eating this for dinner, SOOO Good! Can’t wait to make it again!


LaRaye Gollihugh May 5, 2009 at 10:25 pm

This is the first time I have made this. I have to say it was a pretty simple recipe. I added chopped onion, chopped bell pepper, and shopped black olives to the shredded chicken and sauteed it all together then added the sauce. I thought it tasted a little rich, but my husband LOVED it. It is a definite keeper!


Heather May 6, 2009 at 10:58 am

These were really good. I added 1/2 tsp onion powder and 1 tablespoon of fresh torn cilantro leaves. I also used 1 package of precooked southwestern flavored chicken strips that I broke down, chicken broth instead of stock and added some cheese inside the enchiladas as well as on the top . Turned out fantastic!


Amy May 25, 2009 at 10:51 pm

Wonderful recipe– with a few tweaks for our taste. Chicken was marinated in hot salsa and grilled off, then cooled for shredding. I also sauteed a whole sweet onion for the sauce, and added the juice of 1/2 lime and about 1/2 c. of hot salsa. The dish was wonderfully tangy, savory and spicy. We were amazed that our first attempt turned out so well! Thanks!


melissa June 14, 2009 at 6:47 pm

i really love this recipe. i omitted the chicken stock with taco seasoning and water it was delicious. i plan on making one meal a week in your recipes index. thanks for the recipes.


monica August 15, 2009 at 3:15 pm

i made enchiladas with sour cream sauce on top with melted mixed cheese, flour tortillas and diced chicken breast in tomato sauce and mozzarella inside as well. They came out delicious. then i warmed up some baked beans and made a mixed salad on the side. it went together very well.


Lisa September 20, 2009 at 1:42 pm

I make a similar recipe using green enchilada sauce and cream of chicken soup. I’m sure it’s more costly, but i always stock up on enchilada sauce and creamed soups when on sale and/or coupons area available for these items, so not too bad! however true enchiladas are made with corn tortillas, which is what i use in my dish, and these are considerable cheaper than flour, so it might just be a toss up! i usually toss a few b/s chicken breasts in the crockpot b4 work on low, with some seasonings, and when i get home i have my chicken ready to go — and the house smells great! mix a can of the green sauce (large), can of crm of chk soup, and lite sour cream (ff hasn’t worked well for me and lite tastes more true to real sr crm) and voila! divide sauce as in the above recipe and add desired amount of chicken to one. i usually make more of a layered casserol as opposed to inividual enchiladas to get dinner on the table quicker. REALLY YUMMY – my family has been making this forever! and yes, u can play around with the ingredients…my daughter loves olives so sometimes throw some sliced ones in. as it is a starchy dish, i usually serve with a nice green salad…although i’m sure my kids would prefer the corn!

keep up the great work!


Amy October 27, 2009 at 5:04 pm

I just found your site while browsing a crockpot site, and I have it bookmarked now! Lots of wonderful, frugal recipes on here!
I just wanted to suggest for a little healthier dish, try using the whole wheat tortillas, They are just as good as the white ones, and once they are sauced up and baked, the family doesn’t know the difference!
I also buy frozen boneless/skinless chicken breasts in a 3 lb. bag for $5 on sale at a local store quite often. Just take out what you need the night before and stick in the fridge. Especially frugal when used in a casserole and not the main part of the meal.
TTFN, thanks for the ideas!


Rebecca April 1, 2010 at 6:56 pm

Oh yum! We were doing #oamc today and we had this for dinner tonight, used your recipe—-so delicious! Thanks for sharing!


Karen Denslow February 9, 2011 at 12:16 pm

We have had this many times. its actually something my son asks for on a regular basis. our favorite way to make it is to add rice into the chicken and to add the corn right in. VERY filling. usually o 1 9×13 pan will feed the 4 of us for 2 meals. so that is even better.


Tricia April 14, 2011 at 10:33 am

Do you think this recipe would freeze well? I’m planning on making this one day next week, and I’d like to freeze half of the enchiladas (unbaked) for another day. I’m just not sure how the sour cream will taste after being frozen. What do you think?



Adrienne October 28, 2011 at 10:24 am

Great recipe but must use whole wheat tortilla and add black beans. Or corn tortilla work well also…


Ellie January 28, 2014 at 12:04 pm

I’m curious what /how you freeze your leftovers. I’m pretty new to the whole freezing game. Do you buy one of those disposable tin pan things? Also, do you freeze it after you cook the entire thing, or just when it’s set up, right before it goes into the oven?


Cali February 23, 2014 at 2:28 am

This recipe looks like something that I could make in advance and freeze (before baking). I was wondering if you had tried baking these right from the freezer; kind of like you would with a frozen lasagna. If so how long did you bake them for? Im having baby soon and would love to use this recipe as an easy go to for my husband to just pull out of the freezer, read the baking time and temperature, and pop in the oven:)


Jeni August 14, 2014 at 8:56 am

Before you freeze it do you top it with the sauce? I thought cream-based items never froze well. :/


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