This enchilada recipe is cheesy, and comforting, and makes a delicious casserole to take to anyone who just had a baby, or needs a little pick-me-up. They’re also perfect to freeze and push ahead for busy weeknight dinners!

Hi friends! How’s the week going? We’ve been going through the regular school routine, + a celebration for my dad’s birthday, and making a baby meal for a squadron friend. I’ve made countless baby meals over the years, and this is one of my go-to’s!

It took me FOREVER to share my standard enchilada recipe on the blog. This is purely accidental. I want to post it every single time I make them, but they’re eaten quickly and I usually make them at night, so with the yellow light, it doesn’t make the prettiest photos. I decided to just post it with the iPhone photos I took so you guys can have it!

This is the recipe I always make. The girls request enchiladas at least once a month and crush them every time, and it’s my standard baby meal. I feel like maybe I should switch up my baby meal menu because pretty much everywhere you look in Tucson, an enchilada stares you in the face. But, if it ain’t broke, don’t fix it. And these beauties definitely ain’t broke.

This recipe seems like a lot of steps, but the more you make it, the easier and faster it happens. Just trust the process; it’s worth it. Put on some Juanes radio on Spotify, pour a little wine, and go for it!  This recipe makes a double batch, so definitely make a pan for yourself and one to gift to a neighbor, a friend, or someone with a new baby (they really need enchiladas!) or wrap and put it in the freezer. You’ll thank yourself later.

The Best Cheesy Sour Cream Enchiladas

Important: chicken and tortillas matter. For the chicken, I always use store-bought rotisserie chicken. It has the most flavor and the best texture. The best part is that you don’t waste 100 years grilling and baking your chicken. And don’t even boil it unless you want the chicken to taste like white, chewy rubber, mmmm k?

As far as the tortillas go, I try to get as close to homemade as possible. When I’m feeling extra, I use the frozen fresh tortillas from Costco. You cook them on the griddle until they’re lightly golden brown and your whole house will smell amaaaaazing. The best part about making your own: enjoy them warm with a little butter and jam, rolled up, and they’re pretty much the best thing ever. (We call them “jam things” in our family and it’s a tradition from when you’re about two until forever.)

If you don’t have homemade, don’t worry!! Just make sure to get the ones with a paper label on the inside (this means they’re legit) like Alejandro’s brand. Also, don’t be afraid to feel the tortillas before you put them in your cart. Make sure they’re soft and nice! You can use corn tortillas, but I find that the flour ones give it a better texture.

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