sour cream chicken enchiladas

Name: Sour Cream Chicken Enchiladas
Cuisine: Mexican
Ingredients: 8 ounce(s) sour cream; 1 can(s) (10 3/4oz) cream of chicken soup; 1 1/2 cup(s) chicken broth; 1 can(s) (4 oz) diced green chiles; 12 - tortillas; 2 pound(s) chicken, cooked & shredded; 8 ounce(s) monterey jack cheese, grated; 4 ounce(s) cheddar cheese, grated

(1 RATING)

111 Pinches

Phyllis Gesch

Round Rock, TX

Updated on Jul 2, 2011

One of my husband's all-time favorites.

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Ingredients

8 ounces sour cream
1 can (10 3/4oz) cream of chicken soup
1 1/2 cups chicken broth
1 can (4 oz) diced green chiles
12 - tortillas
2 pounds chicken, cooked & shredded
8 ounces monterey jack cheese, grated
4 ounces cheddar cheese, grated

How To Make sour cream chicken enchiladas

Step 1

Preheat oven to 350.

Step 2

Cook chicken, if you didn't buy it pre-cooked. Shred it, and set aside.
Step 3

Combine sour cream, soup, broth, & chiles in a saucepan over medium-low heat; heat until smooth.
Step 4

Dunk 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.
Step 5

Pour remaining sauce over the top of the rolled-up tortillas, then sprinkle with remaining cheese.
Step 6

Bake for 25-30 minutes, until cheese is bubbly.
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