Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas Recipe

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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.

★★★★★ 1 vote
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

How to Make Sour Cream Chicken Enchiladas


  • 1Pre-heat oven to 350 degrees.
  • 2Mix the first 5 ingredients together in a bowl.
  • 3Pour a small amount of enchilada sauce in the bottom of a 9x12 inch pan just to cover bottom.
  • 4On 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.
  • 5Mix 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.
  • 6Cover 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.

Printable Recipe Card

About Sour Cream Chicken Enchiladas

Course/Dish: Chicken, Tacos & Burritos