Sour Cream Chicken Enchiladas Recipe

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Sour Cream Chicken Enchiladas

Phyllis Lawson

By
@zachsbiggestfan

One of my husband's all-time favorites.


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Comments:

Method:

Bake

Ingredients

8 oz
sour cream
1 can(s)
(10 3/4oz) cream of chicken soup
1 1/2 c
chicken broth
1 can(s)
(4 oz) diced green chiles
12
tortillas
2 lb
chicken, cooked & shredded
8 oz
monterey jack cheese, grated
4 oz
cheddar cheese, grated

Directions Step-By-Step

1
Preheat oven to 350.
2
Cook chicken, if you didn't buy it pre-cooked. Shred it, and set aside.
3
Combine sour cream, soup, broth, & chiles in a saucepan over medium-low heat; heat until smooth.
4
Dunk tortillas in the saucepan (be careful, they will be warm!). Take them and fill them with chicken, and 2-3 tablespoons of cheese (one or both cheeses). Roll up and place in a baking dish, seam-side down.
5
Pour remaining sauce over the top of the rolled-up tortillas, then sprinkle with remaining cheese.
6
Bake for 25-30 minutes, until cheese is bubbly.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican