Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

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Melissa Rodd




★★★★★ 1 vote

20 Min
40 Min


  • 4
    boneless skinless chicken breasts
  • 3 can(s)
    cream of chicken soup
  • 16 oz
    sour cream, lite
  • 1/2 plus c
    chopped jalapeños-- jarr old el paso
  • 10-12
    flour tortillas
  • ·
    salt and pepper
  • 2 c
    cheddar cheese, shredded

How to Make Sour Cream Chicken Enchiladas


  1. Boil chicken breasts, cool and shred apart
  2. in a bowl mix both soups, sour cream and jalapeños
  3. add 1/2 of mixture to shredded chicken and mix well until blended
  4. Lay out all tortillas, and scoop chicken mixture into tortillas. (if you have some left that's ok)
  5. Roll up tortillas and place in 9x13 not have to spray it.
    Top with extra chicken mixture and then pour sauce on top....use it all.
  6. Top with shredded cheese and can use sliced jalapeños.
  7. Bake at 350* for 40min
    I serve with Spanish rice, barracho beans and salad

Printable Recipe Card

About Sour Cream Chicken Enchiladas

Course/Dish: Chicken Tacos & Burritos
Regional Style: Mexican

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