Move over Taco Tuesday! With a flavorful filling wrapped in flour tortillas and topped with a creamy, decadent sauce, Sour Cream Chicken Enchilada Casserole are a family favorite that are perfect for any night of the week.
Easy to throw together but sure to impress, once assembled this meal can easily be frozen for a delicious make ahead meal.
Chicken
If you are cooking up your own chicken for this recipe then the best method to keep the meat juicy and succulent is to cook it in broth.
You can do this simply on the stove, or if you have an Instant Pot where they’ll be done in just over 20 minutes.
It’s also possible to sauté your chicken breasts in a pan, though as the Sour Cream Chicken Enchilada casserole will be cooked in the oven they will be slightly more susceptible to drying out.
This is also a great recipe for using up any leftover rotisserie chicken and will make your cook time even shorter.
Enchilada Sauce
Chicken broth, sour cream and green chilis make sure this enchilada sauce is bursting with flavor. In order to get the right consistency you will need to make a roux, but I promise this is much easier than it sounds.
All it requires is first melting butter in a pan, adding in your flour and cooking for a few minutes. Then, add your liquid a little at a time, whisking constantly, until you get a thick and velvety consistency.
The sour cream and chilis are stirred through at the end, giving you that perfect balance of spice and creaminess that makes this enchilada sauce so special.
If you are cooking for kids or aren’t a big fan of spicy food, you can easily adapt the amount of chili to your tastes.
Tortillas
Flour tortillas are your best option for Sour Cream Chicken Enchiladas because they tend to be both larger and stronger than corn tortillas.
This means that they hold up well against the cheesy, creamy sauce, keep your filling intact and won’t go soggy.
If you only have corn tortillas on hand, heating them in the microwave for about 30 seconds before filling them will help.
When you roll your enchiladas, make sure not to fill them too much and put them seam side down into your baking dish.
This will ensure the filling stays inside as much as possible, though it’s not the end of the world if some chicken creeps out of the ends.
Cheese
In this Sour Cream Chicken Enchilada casserole recipe, cheese is used in both the filling and on top to bring flavor to every bite.
A mild, slightly sweet cheese like Monterey Jack is perfect, though feel free to use your favorite or whatever semi-hard cheese you have on hand.
Cheddar, mozzarella or Havarti would make great substitutions and give you that same gooey, melty texture that works perfectly with tortillas.
How To Make Sour Cream Chicken Enchiladas?
Shred the chicken. Place the chicken and the cheese in a bowl.
Mix well.
Prepare the sauce and set aside.
Roll the tortillas then transfer them to a baking dish suitable to fit an air fryer or oven.
Top with sauce and cheese. Bake and enjoy!
FREQUENTLY ASKED QUESTIONS (FAQ)
You can find the red enchilada sauce in every supermarket or international market.
This is a personal preference as it is based on your personal taste. The green enchiladas sauce has more of a kick, whereas, the red enchilada sauce has a mild sweet flavor.
Completely up to you as well. If you love to experiment, I say go for it as they are both made with tomatoes and tomato sauce.
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Sour Cream Chicken Enchiladas – Air Fryer & Oven Option
Ingredients
Air Fryer Option
- 12 Corn tortillas
- 1 Jar Enchilada Sauce
- 1 Cup Sour Cream
- 2 Cups Shredded chicken Breast
- ½ Tsp. Kosher Salt
- ½ Tsp. Ground black pepper
- 2 ½ Cups Mexican blend cheese plus more if needed
Oven Baked Option
- 16 Corn tortillas
- 2 Cups Jars Enchiladas Sauce
- 1 Cup Sour Cream
- 4 Cups Shredded chicken breast
- ½ Tsp. Kosher Salt
- ½ Tsp. Ground Pepper
- 3 ½ Cups Mexican blend cheese plus more if needed
Instructions
Air Fryer Option
- In a medium sauce pan, add 1 jar of Salsa Verde Enchilada sauce, salt and pepper. Stir. Let simmer on low heat for 10 mintues. In another bowl, add the shredded chicken and cheese. Set aside.Remove the sauce from the heat and set aside. Allow to cool.
- Spread the sour cream over the tortillas. Then add a couple spoonful of the sauce to a baking dish suitable to fit the air fryer. Working with one tortilla at a time, add 1 spoonful of the chicken and cheese mixture to the center of the tortilla. Roll the tortilla and place the tortilla downward in the dish. Repeat the steps until is completed. Topped with more sauce, reserving 1 cup of the sauce for later use. Sprinkle with remaining cheese. Add more if necessary. Cook for an additional 10 minutes at 400°Serve warm with remaining sauce.
Oven Baked Option
- In a medium sauce pan, add 2 jars of Salsa Verde Enchilada sauce, salt and pepper. Stir. Let simmer on low heat for 10 mintues. In another bowl, add the shredded chicken and cheese. Remove the sauce from the heat and set aside.
- Add a couple spoonful of the sauce to a baking dish (9×13 dish).Spread the sour cream evenly on each tortillas. Working with one tortilla at a time, add 1 spoonful of the chicken and cheese mixture to the center of the tortilla. Roll the tortilla and place the tortilla downward in the dish. Repeat the steps until is completed. Topped with more sauce, reserving 1 cup of the sauce for later use. Sprinkle with remaining cheese. Add more if necessary. Bake for 15 minutes at 350°Serve warm with remaining sauce.
Casey
This was so easy to make and very delicious.