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Homemade Sour Cream Chicken Enchiladas (Slow Cooker or Oven) recipe photo

Sour Cream Chicken Enchiladas (Slow Cooker or Oven)

Creamy, cheesy chicken enchiladas finished with sour cream and a tangy enchilada sauce—made in the slow cooker or baked in the oven.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 10 servings

Equipment

  • Small saucepan
  • Mixing Bowl
  • slow cooker or 10x12-inch casserole dish
  • Measuring Cups
  • Spatula or spoon
  • Cheese Grater

Ingredients
  

  • 1/2 cup Pace Picante Sauce (medium)
  • 30 oz red enchilada sauce about two 15 oz cans
  • 6 cups shredded cooked chicken
  • 1 cup sour cream
  • 3 cups Mexican blend cheese shredded, divided (1 1/2 cups for filling, 1 1/2 cups for topping)
  • 10 low-carb flour tortillas
  • green onions thinly sliced, for garnish

Instructions
 

  • Combine the 1/2 cup picante sauce and the about 30 oz of red enchilada sauce in a small saucepan and simmer over low heat, stirring occasionally, until reduced to about 2 1/2 cups, about 25–30 minutes.
  • While the sauce reduces, shred the cooked chicken, measure the sour cream, and grate the cheese.
  • When the sauce is reduced, transfer the shredded chicken to a mixing bowl and gently stir in 1 cup of the sauce, 1 cup sour cream, and 1 1/2 cups of the shredded Mexican blend cheese until evenly combined.
  • Lay the 10 tortillas flat and divide the chicken filling evenly among them, placing the filling in the center of each tortilla and rolling them up tightly.
  • Spray the slow cooker insert or the bottom of a 10x12-inch casserole dish with nonstick spray and spread about 1/4 cup of the reserved sauce over the bottom.
  • Arrange the rolled enchiladas seam-side down in the slow cooker or casserole dish, pressing them snugly together to fit all 10.
  • Pour the remaining sauce evenly over the enchiladas and sprinkle the remaining 1 1/2 cups shredded cheese on top.
  • For slow cooker: cook on High for 2 1/2–3 hours until bubbling and cheese is melted; if excess moisture accumulates under the lid, carefully remove the lid partway through and discard the collected liquid.
  • Optional oven finish for slow cooker: if desired, transfer the insert (if oven-safe) or place enchiladas on a baking sheet and brown the top in a 400°F (200°C) oven for 10–15 minutes; do not broil if using a non-broil-safe insert.
  • To bake entirely in the oven: preheat to 375°F (190°C) and bake the assembled enchiladas in a 10x12-inch dish for 30–40 minutes until hot and slightly browned.
  • Serve hot garnished with thinly sliced green onions and additional sour cream at the table if desired.

Notes

  • Use two 15 oz cans of enchilada sauce to equal about 30 oz.
  • Divide the cheese: 1 1/2 cups for the filling and 1 1/2 cups for the topping.
  • If using a non-oven-safe slow cooker insert, do not broil it.
  • Adjust heat level by choosing mild or hot enchilada sauce instead of medium picante sauce.