Sour Cream Enchiladas 🌯

Enchiladas are delicious but these sour cream enchiladas are going to become your favorite way to make enchiladas whether it’s for Halloween or any given night of the week. No need to even turn your stove on, all you need is your oven, a rotisserie chicken, and a few more yummy Mexican ingredients, such as Rotel, limes, crema or sour cream, green chilis, and more.

As I’m writing this summary, they are baking in the oven and the aroma filling my house is out of this world! So run to the grocery store, pick up a rotisserie chicken, and let’s make these easy sour cream enchiladas!

Begin by adding your shredded chicken and Taco Seasoning to a bowl.

Next add in the queso fresco and mix that together until combined.

This recipe makes enough chicken filling for 20 fajita size tortillas, so I used two 10 packs of the La Banderita Fajita Flour Tortillas.

Add a heaping spoonful of the chicken filling onto each tortilla and roll them up.

Then place them seam side down in two greased baking dishes. I used the Le Creuset Enameled Cast Iron Signature Rectangular Roaster and the Stoneware Square Baker, Black & White Medallian 2-Piece Set.

In a large measuring cup or bowl add the jar of Crema Mexicana Agria or regular sour cream.

To get the excess sour out of the jar, squeeze the lime juice into the jar, put the lid back on, shake it up, and then add it into the bowl.

Next add in the can of Rotel Diced Tomatoes with Lime Juice & Cilantro.

And the can of Mild Diced Green Chilis.

Lastly, shake in the Taco Seasoning and mix everything together.

Pour that creamy mixture all over the enchiladas in both baking dishes.

Then sprinkle the shredded Mexican cheese blend over the top.

And the chopped green onions (optional).

Bake the Sour Cream Enchiladas in the oven at 350°F for 20-25 minutes.

I use this Le Creuset Enameled Cast Iron Signature Rectangular Roaster in the color flame constantly! I love this baking dish because it is designed for optimal oven roasting, ensuring even heat distribution and superior heat retention for perfectly cooked meals every time.

This Stainless Steel Slotted Serving Spoon is my favorite when I am serving any of my recipes because it is heat resistant, easy to clean, and rust resistant.

Serve with more crema or sour cream and garnish with tomatoes and lime. Enjoy!


🗒 More Delicious Enchilada Recipes

👝 How to Store Leftovers

Store in an air-tight container for 3-5 days in the refrigerator.

🤔 Common Questions

Can I use a different type of cheese?

Absolutely! While I used queso fresco and a shredded Mexican cheese blend, you can use cheddar, pepper jack, Monterey Jack, or any cheese you prefer.

What can I serve with sour cream chicken enchiladas?

These sour cream enchiladas pair well with Mexican rice, refried beans, or a fresh salad. Toppings like guacamole, sour cream, and salsa also complement the dish nicely.

🎥 Items Featured in the Video

Sour Cream Enchiladas

Enchiladas are delicious but these sour cream enchiladas are going to become your favorite way to make enchiladas whether it's for Halloween or any given night of the week. No need to even turn your stove on, all you need is your oven, a rotisserie chicken, and a few more yummy Mexican ingredients, such as Rotel, limes, crema or sour cream, green chilis, and more. As I'm writing this summary, they are baking in the oven and the aroma filling my house is out of this world! So run to the grocery store, pick up a rotisserie chicken, and let's make these easy sour cream enchiladas!
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 7 people
Calories 710 kcal

Ingredients
  

  • 1 rotisserie chicken shredded (I used the white meat)
  • 4 & ½ tsp taco seasoning divided
  • 4 oz Cacique queso fresco crumbled
  • 20 fajita size tortillas
  • 2 limes juiced
  • 4 oz can diced green chilis
  • 10 oz can Rotel diced tomatoes with lime juice and cilantro drained
  • 15 oz Cacique Crema Mexicana Agria or sour cream
  • 8 oz shredded mexican cheese blend
  • 2 tbsp green onion chopped (optional)

Instructions
 

  • In a bowl add shredded chicken, crumbled up queso fresco, and 1 & ½ tsp taco seasoning. Mix that up until combined.
  • Add a heaping spoonful of the chicken filling onto each tortilla, roll them up, and place them seam side down in a greased 9×13 baking dish. (If you’re making 20 enchiladas you’re going to need two baking dishes).
  • In a separate bowl add the jar of Crema Mexicana Agria. Then to get the excess sour cream out of the jar, squeeze the lime juice into the jar, put the lid back on, shake it up, and then add that into the bowl as well. Next add in the Rotel, diced green chilis, and 3 tsp of taco seasoning. Mix that together until fully combined.
  • Pour that creamy mixture all over the enchiladas in the baking dishes. Then sprinkle the shredded cheese over the top and the chopped green onions.
  • Place the baking dishes in the oven at 350°F for 20-25 minutes. Serve with more crema or sour cream and garnish with tomatoes and lime. Enjoy!

Video

YouTube video

Nutrition

Calories: 710kcalCarbohydrates: 52gProtein: 44gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 156mgSodium: 1613mgPotassium: 274mgFiber: 4gSugar: 7gVitamin A: 766IUVitamin C: 15mgCalcium: 553mgIron: 4mg
Keyword Chicken, easy bake, enchiladas, family dinner, quick, rotiserrie chicken, sour cream
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