These warm and comforting Sour Cream Chicken Enchiladas are packed with shredded chicken, oozy cheese, and a delicious sour cream sauce that you will crave long after the last bite. You will make these enchiladas again and again. Get ready creamy, cheesy, gooey goodness.

Easy to prep, these enchiladas are an excellent choice for weeknight dinners. Even better, they freeze wonderfully so you can make two batches at once, one for now and one for later. You can also easily double or half the recipe.

As the name suggests, Daisy Sour Cream is the key to this creamy, luscious sauce. It is the base of this sauce and lends a hint of tang, which pairs wonderfully with the green chiles. These enchiladas are so good, they will melt in your mouth.

• Spice Rub Ingredients
  • Onion Powder (1 teaspoon): Adds a concentrated, punchy onion flavor to the rub.
  • Ground Cumin (1 teaspoon): Earthy, warm, and slightly nutty in flavor, it is the dominant flavor of taco seasoning you know and love.
  • Chili Powder (1 teaspoon): Adds a bit of smoky heat and kick to the spice rub.
  • Oregano (1/2 teaspoon): Brings a warm, earthy, and aromatic flair to spice rub.
  • Salt (1/2 teaspoon): Helps enhance other flavors.
  • Black Pepper (1/4 teaspoon): Simple spice found in every kitchen, it elevates dishes and enhances the other flavors.
• Boneless, Skinless Chicken Breasts (1 ½ pounds): The protein in our enchiladas made delicious by the combination of the spice rub and a quick grilling.
• Cream Cheese (3 ounces, softened): A mild cheese that helps bind the sauce and, along with the sour cream, adds a velvety texture to the sauce.
• Verde Sauce (1 ¼ cups): A green sauce made of spicy green chiles and tangy tomatillos, spicy white onions, and spice. You can find Verde sauce in the produce section of many markets or in the Mexican food aisle.
• Canned Tomatoes with Chiles (10 ounce can, drained): Diced tomatoes picked at the peak of ripeness along with diced green chiles. They add a bit of kick to the sauce.
• Cream of Mushroom Soup (5 ounce can): Adds to the creamy base of the sauce and helps thicken the sauce.
• Daisy Sour Cream (1 cup): Adds a luscious richness and creaminess to the sauce, while also adding a slightly tangy component that balances the savory flavors.
• 6-inch Corn Tortillas (12): Corn tortillas are best for this recipe since they hold up better to baking than flour tortillas.
• Shredded Mexican cheese blend (2 cups): A mixture of shredded Mexican cheese works great adding the gooey texture to our enchiladas. Mexican cheese blend is usually made of a combination of Monterey Jack, Queso Quesadilla, Asadero, and cheddar cheese.

• 1 ½ cups of shredded rotisserie chicken mixed with ¼ cup of Daisy Creamy Ranch Dressing may be used in place of grilled and shredded chicken.
• Seasoned ground beef may be used in place of the chicken.
• Drained and rinsed kidney or black beans may be added to the protein or used in place of the protein for a vegetarian option.
• To add a little heat, diced jalapenos may be added to the sauce.
• Any shredded cheese may be used in place of the Mexican blend.
• Fresh Pico de Gallo or prepared salsa may be used in place of canned tomatoes with chiles.
• Flour tortillas may be substituted for corn. They will absorb liquid quicker than corn so they may not hold their shape as well.
• Either yellow or white corn tortillas will work well in this recipe.
• To freeze enchiladas, prepare as recipe directs, then cover the pan with two layers of plastic wrap and then cover with foil. No need to thaw before cooking. Simply remove the plastic wrap, replace foil, and increase the cooking time by 1 hour. Cook covered with foil for the first 40 minutes.
• This recipe is easily halved or doubled.

1. Heat grill. Combine onion powder, cumin, chili powder, oregano, salt, and pepper. Coat each chicken breast thoroughly with seasoning blend. Grill on each side for 5 minutes or until cooked through. Allow it to rest for 10 minutes and then pull apart with two forks to shred.
2. Cut softened cream cheese into chunks. Place cream cheese, Verde sauce, drained tomatoes with chiles, and cream of mushroom soup. Heat on medium-low, until cheese melts being careful not to bring to a boil. Remove from heat and fold in sour cream.
3. Heat tortillas according to package directions. In each, spoon 1 1/2 tablespoons sauce and some shredded chicken. Roll up and place seam side down in a 9×13” baking dish.
4. Pour remaining sauce over top of enchiladas. Sprinkle with cheese and bake at 350°F for 30 minutes, or until hot and bubbly.