Sour Cream Chicken Enchiladas Recipe

No Photo

Have you made this?

 Share your own photo!

Sour Cream Chicken Enchiladas

Phyllis Lawson


One of my husband's all-time favorites.

Featured Pinch Tips Video

★★★★★ 1 vote


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
2 lb
chicken, cooked & shredded
8 oz
monterey jack cheese, grated
4 oz
cheddar cheese, grated


1Preheat oven to 350.

2Cook chicken, if you didn't buy it pre-cooked. Shred it, and set aside.

3Combine sour cream, soup, broth, & chiles in a saucepan over medium-low heat; heat until smooth.

4Dunk 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.

5Pour remaining sauce over the top of the rolled-up tortillas, then sprinkle with remaining cheese.

6Bake for 25-30 minutes, until cheese is bubbly.

About this Recipe

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