Sour Cream Chicken Enchiladas

Aurora McBee


This is a nice, mild enchilada recipe that is easily customizable. Fat free cheese, sour cream, and soup may be substituted for a more health-conscious version.


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45 Min
45 Min


  • 1
    whole rotisserie chicken, shredded (or dice and brown 3 lg. chicken breasts)
  • 1
    sm. can diced green chiles (or more to taste)
  • 4
    chopped green onions
  • 2 can(s)
    cream of chicken soup
  • 2 c
    sour cream
  • 1
    lg. can green enchilada sauce
  • 2 c
    shredded cheddar cheese
  • 1 tsp
  • 14-16
    corn tortillas
  • 2 Tbsp

How to Make Sour Cream Chicken Enchiladas


  1. Flash fry the tortillas, one at a time with a small amount of oil over medium heat. The first side should take 15-20 seconds, and the second side should take around 10 seconds. Set aside on a plate to cool for easy handling.
  2. In a large bowl mix together shredded chicken, green chiles, onion, 1 can of the soup, 1 C. sour cream, 1/2 C. of the enchilada sauce, and 1 1/2 C. of the shredded cheese.
  3. In a smaller bowl mix together the remaining can of soup, cup of sour cream, enchilada sauce, and salt.
  4. Spoon around 3 Tbsp of the chicken mixture into each tortilla, roll up and place into a 9x13 baking dish.
  5. Continue until there is no space left in the baking dish.
  6. Pour the sauce mixture over all of the filled tortillas. Sprinkle remaining cheese over the top.
  7. Cover with foil and bake at 375* for 30 minutes. Remove foil and bake an additional 10-15 minutes, until bubbly.
  8. Extra filling freezes well. I often layer it between corn tortillas for a quick weeknight casserole.

Printable Recipe Card

About Sour Cream Chicken Enchiladas

Main Ingredient: Chicken
Regional Style: Mexican

Show 8 Comments & Reviews

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