Sour Cream Chicken Enchiladas

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
  • 1
    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

How to Make Sour Cream Chicken Enchiladas


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

Printable Recipe Card

About Sour Cream Chicken Enchiladas

Course/Dish: Dips Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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