sour cream chicken enchiladas

Name: Sour Cream Chicken Enchiladas
Cuisine: Mexican
Ingredients: 1 pint(s) sour cream; 1 - small onion, diced; 2 cup(s) grated cheddar or monterey jack cheese; 7 ounce(s) can green chilies, chopped/diced; 2 can(s) cream of chicken soup; 12 ounce(s) canned chicken; 1/4 cup(s) green salsa verde; 8 ounce(s) chopped black olives. leave a little for garnish; - chopped green onion, for garnish; 11 ounce(s) package flour tortillas

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116 Pinches 1 Photo

Melissa Snow

Hillsboro, OR

Updated on May 10, 2011

A friend of my Mother's gave her this recipe. It's very good. However, I came across a similar recipe the other day in one of my cookbooks and noticed that green salsa verde and black olives were added. So I decided I would add these two ingredients to the recipe and see how it turns out. I don't think you can go wrong with adding salsa. :)

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Ingredients

1 pint sour cream
1 - small onion, diced
2 cups grated cheddar or monterey jack cheese
7 ounces can green chilies, chopped/diced
2 cans cream of chicken soup
12 ounces canned chicken
1/4 cup green salsa verde
8 ounces chopped black olives. leave a little for garnish
- chopped green onion, for garnish
11 ounces package flour tortillas

How To Make sour cream chicken enchiladas

Step 1

Mix sour cream, onion, cheese, chilies, soup, chicken, salsa verde, and black olives. Spread on tortillas like thick butter. Roll up tortillas. Place in a 9x13 inch pan. Pour remaining mixture over enchiladas. Bake at 350 degrees for 30 minutes until bubbly.

Step 2

Garnish with chopped black olives and green onions if desired.
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