Real Recipes From Real Home Cooks ®

sour cream cheesey chicken enchiladas

Recipe by
Lori Frazee

This is usually a round two dish from my crock pot sour cream chicken, but I have had last minute request to feed family and friends this meal. So this is how I put it together. There is lots of variations to this, that I will update in the future. You know me, I mix it up, all the time!!!!

yield 6 -10
prep time 1 Hr
cook time 30 Min
method Convection Oven

Ingredients For sour cream cheesey chicken enchiladas

  • 3 c
    shredded chicken
  • 4 lg
    fire roasted green chilis, cleaned and chopped
  • 1 sm
    chopped sweet onion
  • 3 c
    fresh spinach
  • sm
    container, sour cream
  • 1 can
    mushroom soup
  • 1
    envelope, onion soup mix
  • carrots and celery to poach with chicken for flavor
  • 8 oz
    shredded jack cheese
  • 6 oz
    mexican crumble cheese
  • 5 oz
    evapoarted milk
  • 1 jar
    green chili sauce, if not avaiavle, make your own with peppers, roasteed, cleaned, pureed, with tomatilla salt & pepper
  • 12-16
    corn tortillas
  • 4 oz
    sliced black olives

How To Make sour cream cheesey chicken enchiladas

  • 1
    Poach your chicken, in broth with sliced carrots, onions, celery and green chilis till fork tender for shredding.
  • 2
    In the mean time, in a skillet saute chopped onions til tender. reduce heat, 1/2 sour cream, mushroon soup, 1/1 of the evaporated milk, onion soup mix. Stir together. add green chilies and half of the shredded jack and queso freshco. remove from heat. Add spinach and 1/2 of the black olives along with 1/4 of green chili sauce, stir together .
  • 3
    Preheat oven to 350. Stir in Shreaded chicken, chop or mash some of the carrots and add for another flavor and little color.
  • 4
    Prepare Tortillas. warm and place filling inside, roll, place in baking dish, seam down. To make sauce, in a small sauce pan, mix sour cream, green chili sauce, some 1/2 of remaining queso fresco, 1/2 of remaining jack, warm, little milk if needed
  • 5
    Pour sauce over tortillias. Spinkle remaining black olices and jack cheese over top. Bake 20-25 minutes
  • 6
    Remove from oven, top with quesco fresco and touch of chopped fresh cilantro and serve.

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