sour cream chicken enchiladas

Name: Sour Cream Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 1-2 pound(s) chicken, cooked and cubed; 1 pint(s) 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 cup(s) mexican blend shredded cheese; 1 package(s) tortillas, corn or flour

(1 RATING)

63 Pinches

Debbie Queen

Tillmook, OR

Updated on Mar 22, 2012

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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prep time 30 Min

cook time 30 Min

method ---

yield 8-10 serving(s)

Ingredients

1-2 pound chicken, cooked and cubed
1 pint sour cream
2 cans cream of chicken or mushroom soup
2 cans green chiles, chopped
1 medium onion, chopped
1 can enchilada sauce, red or green
2 cups mexican blend shredded cheese
1 package tortillas, corn or flour

How To Make sour cream chicken enchiladas

Step 1

Pre-heat oven to 350 degrees.

Step 2

Mix the first 5 ingredients together in a bowl.
Step 3

Pour a small amount of enchilada sauce in the bottom of a 9x12 inch pan just to cover bottom.
Step 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.
Step 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.
Step 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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