Crockpot Sour Cream Chicken Enchiladas are a delightful and comforting meal that is ideal for any day of the week. Have you ever found yourself on a hectic evening, realizing dinner is still unplanned? This flavorful crockpot recipe for Sour Cream Chicken Enchiladas will impress you with its simplicity and quick preparation. With just seven ingredients that are easy to keep stocked, you’re bound to love this delicious dish of Sour Cream Chicken Enchiladas.

I recently experimented with a new crockpot, the stunning Beautiful 10 in 1, 6 Qt Electric Multi-Cooker designed by Drew Barrymore. This crockpot is only available at Walmart and offers a more budget-friendly option compared to others I’ve used. My All-Clad model is larger and easier to clean, however, I do like the Drew Barrymore crockpot, especially considering its surprisingly good $60 price point!

Ingredients for Crockpot Sour Cream Chicken Enchiladas

Step by Step Instructions:

Start by cutting your corn tortillas into quarters. I use corn tortillas instead of flour to avoid them becoming too soggy. Once you have them cut, place them off to the side for later.

Secondly, chop your onions into small pieces. I like to use my efficient onion chopper, because it helps me save a lot of time. I find myself using it for almost every meal I prepare. However, if you or your children are not fans of onions, feel free to omit them as they are optional.

After chopping the onion, proceed to layer the ingredients. Begin by placing a layer of corn tortillas. Then, add your shredded chicken, I use rotisserie chicken from the store for convenience. Once you’ve sprinkled in the chicken, add the creamy filling of Cream of Chicken Soup, sour cream, and diced green chilies.

Combine these ingredients and sprinkle in onions and shredded cheese on top. Repeat the layering process one more time. Remember, you can adjust the spiciness level for your family by opting for mild or hot green chilies.

Finally, assemble the second layer of the chicken enchiladas.

Lastly, top it off with a generous layer of cheese and cook on low for 8 hours or on high for 4 hours. When you’re ready to serve, sprinkle with black olives, a touch of cilantro, and sour cream. Time to savor every bite!

I really enjoy preparing this dish since the weather is getting warmer. It’s a dish you can savor for many months ahead without heating up the kitchen. As a busy sports mom, it is very convenient to put this in the crockpot and let it cook while we’re at the fields. Enjoy the delicious aroma that fills your kitchen while the enchiladas slow cook to perfection.

Ingredients for Sour Cream Chicken Enchiladas:

2 cups shredded chicken
16 oz sour cream
1 can cream of chicken soup
8 oz can chopped green chilies
1 small onion
2 lbs Mexican cheese
12 corn tortillas

Instructions:

Cut tortillas. Cut corn tortillas into triangles.
Chop. Dice the onions with onion chopper or by hand.
Layer. Begin by layering triangular tortillas at the bottom of the crockpot. Then, sprinkle half of the chicken, Cream of Chicken Soup, sour cream, and diced chilies on top.
Mix. Gently stir the first layer together.
Sprinkle onions and cheese. Sprinkle the onions and cheese on top of first layer.
Repeat. Repeat steps 3-5.
Cook. Cook on low for 8 hours or high for 4 hours.
Garnish. Finally, garnish with black olives, cilantro, and sour cream.
Enjoy!

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