Sour Cream Chicken Enchiladas with Green Chilies


From the Money Saving Recipes Series
Sour Cream Chicken Enchiladas with Green Chilies Ingredients

Sour Cream Chicken Enchiladas with green chilies was an accidental find on Pinterest for me.  I had tried them once at a restaurant years ago and since I was tired of the same old dinner menu rut I was offering to my family I thought I would find something new and different to serve.  Besides, I simply could not eat anymore ground turkey at the moment.  When I decide to get creative I usually log in to Pinterest and browse various versions of the same recipe until I get an idea of how to make my own version with several tweaks.  (I try to find ways to cut out extra steps and save time.)

Sometimes it is an accidental huge hit and sometimes it is a ginormous miss!  This recipe happened to hit a homerun out of the park!  It was simple to make and only required one casserole dish and literally just 10 minutes of prep time.  I LIVE for easy and fast recipes like this one.  It’s not necessarily super low fat or healthy but I made substitutions to cut back wherever I could and it tasted superb!  It was so filling that I only ate 2 and my kids could only manage to finish off 1 each.  We had plenty of leftovers even after Hunny Bunny came home from work and polished off 3!  It was the perfect amount for lunch the next day.

This recipe will serve 4 adults or 6-8 hungry kids.

Sour Cream Chicken Enchiladas with Green Chilies Ingredients list:

1 lb. cooked chicken, shredded, cubed or canned 

(I used the cubed because it’s what I had leftover in the fridge and I would have even gone so far as used canned chicken if I didn’t have any in the fridge already)

2 (15 oz) cans of green chili enchilada sauce 

(Not the green chilis in a can, but the actual green chili enchilada sauce.  It’s thicker and has all of the spices you need in one easy to open and dump can.)

8 oz of shredded cheese of your choice 

(I usually always have block cheese in the fridge so I use whatever I have on hand but I would not recommend using mozzarella but you can use whatever your little heart desires since it’s now your recipe and you can make it your version….just like I do when I make these recipes!)

1 (16 oz) tub of fat free sour cream

(Yes, use the fat free version because you want the creaminess of the sour cream but not all of the fat.  The chicken broth and enchilada sauce will have so much flavor that you won’t notice it’s the fat free version!)

1 and 1/2 cups of reduced sodium Chicken Broth

(The enchilada sauce has enough sodium for the whole dish as well as the cheese so use the low sodium version here.)

1 package of tortillas of your choice (flour, corn or a blend of both)

(My local H-E-B grocery store carries a blended flour and corn tortilla called MIXLA that is to die for!  I could eat an entire package of the toasted tortillas in one sitting.  The flavor is so good and nutty with the smooth texture of flour tortillas.  I say use whatever you prefer here.  I am NOT a fan of pure corn tortillas unless it’s used for a deep fried version of something like flautas or crunchy tacos.  So use whatever you like but be sure and use fresh tortillas and buy a pack of at least 20 so you won’t run out in the middle of assembling them in the casserole dish because that would be bad.  Besides you can always use up the rest of the leftover tortillas later.  I roll them up with lunch meat in the middle for a quick snack during the day.  I could go on and on but then this post would never end and you would lose interest….right?  Still with me?  WAKE UP!!  Haha!!)

Step 1:  Pour both cans of green enchilada sauce, chicken broth and sour cream into a large mixing bowl and stir until well combined

I recommend whipping the heck out of the sour cream until it softens and warms up a bit so it will mix better with the sauce and broth.  You want it all well combined for a smooth and uniform looking sauce.  Nothing worse than seeing big ugly chunks of sour cream in green sauce….not so appetizing.  Use this opportunity to let out your aggression and frustration and really get after that sour cream!  I also use a wire whisk to stir up this sauce so the chunks of sour cream will break up and make for a nice velvety cream sauce.

Step 2:  Add the cooked chicken and mix until well combined

If you are using canned chicken be sure and open the cans of chicken first and allow it to drain in a strainer over the sink.  You don’t want any extra moisture in this dish since you are already using chicken broth already.  It will just make for super soggy and watered down enchiladas and you want creamy and appetizing so be sure and drain that chicken off thoroughly!

Step 3:  Preheat your oven to 325° and spray a 13 X 8 casserole dish with non-stick cooking spray

Pretty simple step here….nothing to add really.  FYI….I didn’t spray my dish beforehand and it was a sticky mess so don’t forget this step!  I was soaking and scrubbing and wishing I had remembered to spray beforehand the whole time I was washing that casserole dish.

Step 4:  Assemble the enchiladas and place seam side down in the pan

I take one tortilla in my left hand, scoop the filling mixture into the center, roll it up like a burrito and place seam side down into the casserole dish.  Some people argue that you need to preheat the tortillas to make them easy to use but I am using the corn/flour blend so they are already pliable.  Some would also argue that the authentic method is to dip them in the sauce first and then assemble.  I realize this but I am lazy and in a hurry and I don’t have the time to mess with that method.  But if you want to do it the authentic way then there’s no one to stop you and hooray for you!  I have about 15-20 minutes time tops that my older kids will entertain the baby so I can get dinner going and then it’s downhill from there so my time crunch doesn’t involve this extra step.  Maybe in the distance future but for now, fill, roll and place works for me!

Step 5:  Pour the remaining mixture (you will have plenty leftover) over the enchiladas to cover and coat 

I try to use up all of the chicken when assembling so all that is left is just sauce to spoon over the rolled up tortillas.  I do however like for my beef enchiladas to have some beef on the outside sauce, but I am weird like that…so make this recipe your own and do whatever in the heck makes you happy!  Just be sure and use all of the sauce and cover all of the tortillas so you get a uniform looking dish to serve.

Step 6:  Cover the enchiladas with the shredded cheese

Sour Cream Chicken Enchiladas with Green Chilies, the final layer of cheese over the sour cream

I love cheese and the ooey-gooey texture makes me smile when I see it all melty and bubbly on top.  Yes….those really are technical terms!  Haha!  Use as much or as little cheese as you like.  My Hunny Bunny is not a fan of cheese so I have to scale back a bit when laying on the cheese.  Just be sure and use enough that it will melt and look like cheese is on it.  Or add it at the very end when serving to top your dish if you are seriously counting calories, fat and carbs.  It will still melt beautifully and make for a pretty presentation. 

Step 7:  Bake uncovered for 25 minutes

Most recipes say 15-20 minutes but I like that extra 5 minutes at the end because it makes it bubbly and I can rest assured that it warmed all the way through to the center of that enchilada.  I am just picky that way I guess.

Step 8:  Eat and enjoy!

Sour Cream Chicken Enchiladas with Green Chilies, fully baked 

I would also recommend offering a good salsa, fresh cilantro and some beans or rice with this dish to make a complete meal.  I only served it with the enchiladas alone and it was fantastic but I like the idea of offering something else to balance things out a bit.

Offering the rice and/or beans or sides will also help to stretch this dish if you are serving a crowd.  The enchiladas were filling and if you serve fillers like rice and beans then I doubt anyone could eat more than 2 enchiladas, tops!

Practical Solution Hack:  If you serve this to a crowd and want to be sure no one gets greedy and only loads up on enchiladas and no rice or beans then create an assembly line serving station and place the enchiladas at the end of the line instead of the beginning.  This works well when serving costly meats too.

Place things in this exact order so it makes it harder to get greedy:

Plates, napkins, plasticware first then rice, beans, salsas and extras and then the dish of enchiladas last.  You could also have someone man the enchilada dish so that they only divvy out 1-2 per person.  It will seem helpful since the guest is already holding a plate, plasticware and have only one hand left to spoon everything onto their plate or balance a drink cup.  People tend to take less food when they have to juggle things in both hands as well as thinking people behind them are scrutinizing their portions.

This method works well with BBQs, holiday meals, receptions and potlucks.  I always hated the idea of a few greedy and inconsiderate guests making it seem as though we never made enough to serve when they really just overloaded their plates and had enough to take home for the next day before everyone had a least one portion on their first plates.  This method will ensure that everyone gets a portion first.

I don’t consider it polite to take home 2-3 plates to feed yourself or your family until everyone who was invited gets to eat.  Even then, it’s still bad manners in my mind unless the host or hostess invites you to bag the leftovers and carry them home.

One last tidbit….if you have a notorious moocher who does this on a regular basis then I highly recommend you enlist their help in the serving line so they serve everyone else first.  Be sure and tell them what your recommended serving is before hand and explain that you want to be sure everyone gets a portion the first time in the line.

To enlist their help serving you can seek them out or wait by the door so you can pounce on them immediately.  You could also put an earlier time on their invitation so you can get to them before everyone else arrives.

Keep a list of things for them to do at your disposal so when guests arrive and get ready to assemble they will not be getting in line since you have a whole list of things ready to keep them busy and out of the line!

Be sure and promise them an ample portion as a reward for their efforts and make good on that promise so the next time they are invited they will volunteer to come and help out early every time!

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