Sour Cream Chicken Enchiladas (Slow Cooker or Oven)

If you love cozy, creamy, and crowd-pleasing dinners, these Sour Cream Chicken Enchiladas (Slow Cooker or Oven) are exactly the kind of recipe that becomes a weeknight favorite or a potluck showstopper. With tender shredded chicken, tangy-smooth sour cream, a little kick from Pace Picante Sauce, and a gooey blanket of Mexican blend cheese, these enchiladas come together effortlessly whether you choose the slow cooker route for hands-off comfort or the oven for a faster bake. I’ll walk you through both methods, plus tips for assembly, make-ahead options, and serving ideas to keep things simple and delicious.

Why this recipe works

There’s a reason this dish has staying power: it balances creamy and tangy flavors with just a hint of salsa brightness from the Pace Picante Sauce. Using two cans of red enchilada sauce gives the dish a deep, familiar flavor that pairs beautifully with shredded chicken and sour cream. Low-carb flour tortillas keep the texture soft and pillowy without overpowering the filling, while the melted cheese ties everything together into a perfect casserole-style finish.

Ingredients

• 1/2 cup Pace Picante Sauce, medium
• two 15 oz. cans red enchilada sauce (see notes)
• 6 cups shredded cooked chicken
• 1 cup sour cream
• 3 cups Mexican Blend Cheese
• 10 low-carb flour tortillas (see notes)
• thinly sliced green onions, for garnish

Notes on ingredients

Red enchilada sauce: If you prefer a milder or smokier flavor, choose a brand that suits your taste. The two 15 oz. cans provide enough sauce to coat the filling and pour over the assembled enchiladas for extra saucy goodness.

Shredded cooked chicken: Use poached, roasted, or rotisserie-style chicken. Make sure it’s fully cooked and shredded into bite-size pieces so it heats evenly inside the tortillas.

Low-carb flour tortillas: These keep the carb count lower while still rolling nicely and staying soft after baking. If you don’t have low-carb tortillas, regular flour tortillas work fine, but stick to the listed count for portioning.

Equipment

• Slow cooker (optional) or a 9×13-inch baking dish for oven method
• Mixing bowl
• Spoon or rubber spatula
• Sharp knife and cutting board for garnishes

Prep work

Preheat the oven to 350°F (if using the oven method). Shred your cooked chicken and measure out all the sauces, dairy, and cheese before beginning assembly. Warm tortillas slightly in the microwave for 10–15 seconds wrapped in a damp paper towel to make them easier to roll without tearing.

Step-by-step directions

Below are clear, numbered steps that follow the original method while improving clarity. The ingredients and amounts remain unchanged.

1. Make the filling

1. In a large mixing bowl, combine 6 cups shredded cooked chicken, 1 cup sour cream, and 1/2 cup Pace Picante Sauce. Stir until the chicken is evenly coated and the mixture is creamy.
2. Add 1 cup of the 3 cups Mexican Blend Cheese to the chicken mixture and fold gently so the cheese is distributed through the filling.

2. Prepare the enchilada sauce

3. Open two 15 oz. cans red enchilada sauce and pour one can into a shallow bowl or pie plate for easy dipping and spreading.

3. Assemble the enchiladas

4. Lay one of the 10 low-carb flour tortillas flat. Spoon about 3/4 cup of the chicken-sour cream filling down the center of the tortilla, leaving space at the ends for rolling.
5. Gently roll the tortilla around the filling and place it seam-side down into a 9×13-inch baking dish. Repeat with remaining tortillas and filling until all are filled. Arrange them snugly in the dish so they hold their shape while baking.
6. Pour the remaining red enchilada sauce over the top of the rolled enchiladas, making sure to coat each one. Sprinkle the remaining 2 cups of Mexican Blend Cheese evenly over the top.

4. Slow cooker option (hands-off)

7. If using a slow cooker, lightly spray the insert with nonstick spray or line it with a slow-cooker liner. Transfer the assembled enchiladas into the slow cooker in a single layer if possible. If they don’t fit, stack gently but try to keep an even layer.
8. Cover and cook on low for 2–3 hours or on high for 1–1.5 hours, until the cheese is melted and the enchiladas are heated through. Carefully remove the lid to avoid condensation dripping on the cheese in the final minutes to keep it from getting soggy.

5. Oven option (crispy edges)

9. For the oven, cover the 9×13-inch baking dish tightly with foil and bake at 350°F for 20 minutes.
10. Remove the foil and bake an additional 10–12 minutes, until the sauce is bubbling and the cheese on top is melted and slightly golden at the edges.

6. Finish and serve

11. Once cooked using either method, let the enchiladas rest for 5 minutes so they set slightly and are easier to portion.
12. Garnish with thinly sliced green onions before serving for a fresh pop of color and flavor.

Make-ahead and storage tips

To make ahead, assemble the enchiladas in the baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready to bake, remove from the fridge while the oven preheats and add an extra 5–8 minutes to the covered bake time to ensure they heat through.

Leftovers keep well in an airtight container in the fridge for 3–4 days. Reheat individual portions in the microwave for 60–90 seconds or in a 350°F oven for about 15 minutes, covered, until warmed through. You can also freeze assembled enchiladas (unbaked): wrap the dish tightly in foil and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding a bit more time if still chilly in the center.

Serving suggestions

• Serve with a simple side salad and extra Pace Picante Sauce for drizzling.
• A scoop of guacamole, a squeeze of lime, and a handful of cilantro add bright contrast.
• Black beans, rice, or roasted vegetables round out the plate for a heartier meal.

Tips and troubleshooting

• If your tortillas crack while rolling, warm them a few seconds more so they’re pliable.
• For an extra saucy pan, drizzle the top with any remaining enchilada sauce before baking.
• To make the filling spicier, stir in more Pace Picante Sauce or a pinch of chili powder.
• Ensure the shredded chicken is not too wet; squeeze excess juices if necessary so the filling stays creamy, not soupy.

Why you’ll make this again

These Sour Cream Chicken Enchiladas (Slow Cooker or Oven) hit that comfort-food sweet spot: familiar, cheesy, and effortless. The recipe scales well for feeding a crowd, freezes beautifully for busy nights, and works with protein and tortilla swaps if you want to experiment. Once you try the creamy chicken filling with the tang of enchilada sauce and the gentle heat from Pace Picante Sauce, it’s easy to see why this becomes a repeat dinner plan.

Enjoy making this for weeknights, family dinners, or casual gatherings—you’ll find it’s one of those dishes that everyone asks for again and again.