Real Recipes From Real Home Cooks ®

sour cream chicken enchiladas

(1 rating)
Recipe by
Debbie Queen
Tillmook, OR

I got this recipe from a friend years ago. Its my go-to potluck meal that everyone expects me to bring. I have used different meats in it as well but chicken or turkey are the best.

(1 rating)
yield 8 -10
prep time 30 Min
cook time 30 Min

Ingredients For sour cream chicken enchiladas

  • 1-2 lb
    chicken, cooked and cubed
  • 1 pt
    sour cream
  • 2 can
    cream of chicken or mushroom soup
  • 2 can
    green chiles, chopped
  • 1 md
    onion, chopped
  • 1 can
    enchilada sauce, red or green
  • 2 c
    mexican blend shredded cheese
  • 1 pkg
    tortillas, corn or flour

How To Make sour cream chicken enchiladas

  • 1
    Pre-heat oven to 350 degrees.
  • 2
    Mix the first 5 ingredients together in a bowl.
  • 3
    Pour a small amount of enchilada sauce in the bottom of a 9x12 inch pan just to cover bottom.
  • 4
    On a clean surface lay out tortilla and scoop a large spoonful of the chicken mixture near the nearest edge. Top with a handful of shredded cheese and roll up tortilla. Place filled tortilla seam side down into pan. Repeat.
  • 5
    Mix any leftover cheese and chicken mixture together (if any) and spread on top of filled tortillas. Pour remaining enchilada sauce over the top to cover all the tortillas.
  • 6
    Cover with foil and bake for 30 minutes until bubbly. Remove foil and bake for another 5 minutes to crisp up the top. Let stand 5 minutes and serve.

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