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


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

How to Make Sour Cream Chicken Enchiladas


  • 1Flash 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.
  • 2In 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.
  • 3In a smaller bowl mix together the remaining can of soup, cup of sour cream, enchilada sauce, and salt.
  • 4Spoon around 3 Tbsp of the chicken mixture into each tortilla, roll up and place into a 9x13 baking dish.
  • 5Continue until there is no space left in the baking dish.
  • 6Pour the sauce mixture over all of the filled tortillas. Sprinkle remaining cheese over the top.
  • 7Cover with foil and bake at 375* for 30 minutes. Remove foil and bake an additional 10-15 minutes, until bubbly.
  • 8Extra filling freezes well. I often layer it between corn tortillas for a quick weeknight casserole.

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About Sour Cream Chicken Enchiladas

Main Ingredient: Chicken
Regional Style: Mexican

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