Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas Recipe

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Melissa Rodd



★★★★★ 1 vote
20 Min
40 Min


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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
flour tortillas
salt and pepper
2 c
cheddar cheese, shredded

How to Make Sour Cream Chicken Enchiladas


  • 1Boil chicken breasts, cool and shred apart
  • 2in a bowl mix both soups, sour cream and jalapeños
  • 3add 1/2 of mixture to shredded chicken and mix well until blended
  • 4Lay out all tortillas, and scoop chicken mixture into tortillas. (if you have some left that's ok)
  • 5Roll 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.
  • 6Top with shredded cheese and can use sliced jalapeños.
  • 7Bake at 350* for 40min
    I serve with Spanish rice, barracho beans and salad

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About Sour Cream Chicken Enchiladas

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

Show 2 Comments & Reviews

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