Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas Recipe

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Melissa Snow


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. :)

★★★★★ 1 vote


1 pt
sour cream
small onion, diced
2 c
grated cheddar or monterey jack cheese
7 oz
can green chilies, chopped/diced
2 can(s)
cream of chicken soup
12 oz
canned chicken
1/4 c
green salsa verde
8 oz
chopped black olives. leave a little for garnish
chopped green onion, for garnish
11 oz
package flour tortillas


1Mix 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.
2Garnish with chopped black olives and green onions if desired.

About Sour Cream Chicken Enchiladas

Course/Dish: Dips, Poultry Appetizers
Other Tag: Quick & Easy