Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas Recipe

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Phyllis Gesch


One of my husband's all-time favorites.

★★★★★ 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

How to Make Sour Cream Chicken Enchiladas


  • 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.

Printable Recipe Card

About Sour Cream Chicken Enchiladas

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