We absolutely love our super-simple Crockpot Salsa Verde Chicken—it’s an effortless base that can be transformed into many different meals. These Lightened Up Sour Cream Chicken Enchiladas are a delicious, family-friendly way to use that prepared chicken. They’re easy to scale for a crowd, kid-approved, and packed with bright, tangy flavor. Below is a clear, step-by-step guide to make these enchiladas, plus a few helpful tips to streamline the process and get the best results. Let us know how they turn out in the comments!
Skinny Sour Cream Chicken Enchiladas Ingredients (Serves 6):
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 tsp ground cumin
- 1/2 red onion, thinly sliced
- 1 cup salsa verde (choose mild or spicy to suit your taste)
- 1 cup + 1/4 cup low-sodium organic chicken broth
- 8 oz reduced-fat sour cream
- 12 oz cream of chicken soup (condensed)
- 4 oz diced green chiles
- 2 tbsp fresh lime juice
- 1 cup + 1/4 cup shredded Mexican cheese blend
- 12–15 whole wheat flour tortillas (soft taco size)
- 1/4 cup loosely chopped cilantro (optional, for garnish)
Method:
1. Rinse and pat the chicken breasts dry. Season them evenly with salt, pepper, and 1/2 teaspoon of cumin. Place the seasoned breasts in the bottom of the Crockpot and layer the sliced red onion on top. Add 1 cup of the chicken broth and 1 cup of salsa verde. Cover and cook on low for 8–10 hours or on high for 4–6 hours, until the chicken is tender and easily shredded.
2. When the chicken is cooked, transfer the breasts to a cutting board and shred with two forks. Return the shredded chicken to the Crockpot and set the cooker to “warm” to keep it moist while you assemble the enchiladas.
3. Preheat your oven to 350°F (175°C). Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
4. In a small saucepan over low heat, whisk together the reduced-fat sour cream, condensed cream of chicken soup, the remaining 1/4 cup of chicken broth, lime juice, and the diced green chiles. Warm the sauce gently, stirring every few minutes—do not allow it to boil. Heating slowly will prevent separation and keep the texture smooth.
5. Using a slotted spoon, transfer the shredded chicken into a large bowl, leaving most of the juices in the Crockpot. Add 1 cup of the shredded Mexican cheese blend to the chicken and stir until the cheese is distributed evenly.
6. To make the tortillas more pliable and easy to roll, warm them for about 15 seconds in the microwave wrapped in a damp paper towel or covered with a clean dish towel. Spoon roughly 2 tablespoons of the cheesy chicken mixture into the center of each tortilla, roll tightly, and place seam side down in the prepared baking dish.
7. Pour the warmed sour cream sauce evenly over the rolled enchiladas. If desired, sprinkle an additional 1/4 cup of shredded cheese on top. Bake uncovered on the middle rack for about 25 minutes, until the sauce is bubbly and the cheese is melted.
8. Remove the dish from the oven and let it sit for a few minutes before garnishing with chopped cilantro, if you like. Slice and serve warm. These enchiladas pair nicely with a simple green salad, black beans, or a side of roasted vegetables.
Make-Ahead and Storage Tips: You can prepare the shredded chicken in the Crockpot up to a day in advance and refrigerate it until you’re ready to assemble. Assembled enchiladas can be covered and refrigerated for up to 24 hours before baking. Leftovers keep well in an airtight container for 3–4 days; reheat in the oven at 350°F until warmed through to preserve texture.
Variations and Substitutions: Swap the reduced-fat sour cream for full-fat if you prefer a richer sauce, or use plain Greek yogurt for a tangy, protein-rich alternative (stir it in off heat to avoid curdling). For a dairy-free version, try a cashew cream or dairy-free sour cream and a dairy-free cheese substitute. To make this vegetarian, substitute shredded roasted cauliflower or a mixture of black beans and roasted vegetables for the chicken.
Serving Suggestions: Garnish with fresh cilantro, a squeeze of lime, sliced avocado, or a dollop of pico de gallo. Serve with a side of cilantro-lime rice, a crisp salad, or favorite beans to round out the meal.
Enjoy these Lightened Up Sour Cream Chicken Enchiladas—the combination of tender, salsa verde–infused chicken, creamy sauce, and melted cheese makes them a comforting, crowd-pleasing dinner option.