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enchiladas on black plate topped with sour cream
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Sour Cream Chicken Enchiladas - Air Fryer & Oven Option

This Sour Cream Chicken Enchiladas casserole recipe is easy to throw together and cook in under an hour from start to finish, making it an ideal weeknight supper option when you’re craving an enchilada fix!
Course Dinner
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 People
Calories 262kcal
Author Savory Thoughts

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.
    step by step guide
  • 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.
    step by step guide

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. 
    step by step guide
  • Add a couple spoonful of the sauce to a baking dish (9x13 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. 
    Sour Cream Chicken Enchiladas on black plate

Notes

Heating the tortillas will make it easier to handle and roll. 
*** Calories are estimated per serving
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

Nutrition

Serving: 6People | Calories: 262kcal | Carbohydrates: 22g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Cholesterol: 39mg | Sodium: 508mg | Potassium: 3mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10IU | Calcium: 36mg | Iron: 5mg