Real Recipes From Real Home Cooks ®

sour cream chicken enchiladas

Recipe by
Aurora McBee
Great Falls, MT

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.

yield 6 -8
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For sour cream chicken enchiladas

  • 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
    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.