Sour Cream Chicken Enchiladas Recipe

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Sour Cream Chicken Enchiladas

Debbie Queen


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.

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30 Min


30 Min


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

Directions Step-By-Step

Pre-heat oven to 350 degrees.
Mix the first 5 ingredients together in a bowl.
Pour a small amount of enchilada sauce in the bottom of a 9x12 inch pan just to cover bottom.
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.
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.
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.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos