Easy Pleasy Sour Cream Chicken Enchiladas

Total Time
Prep 25 mins
Cook 30 mins

A very easy and creamy enchilada recipe that is sure to please. These are great all by themselves, but I serve them garnished and on top of salad to make them more filling and to keep me from eating more of them. ;)

Ingredients Nutrition


  1. Place chicken breasts in a large pot of boiling water until cooked through.
  2. While chicken is cooking; shred your lettuce, dice your tomatoes, and chop your green onions.
  3. Preheat oven to 350 degrees.
  4. Spray an 11 x 13 baking dish with non-stick cooking spray.
  5. Shred chicken and set aside.
  6. Combine soup, milk, sour cream, green chilies, cumin and salt and pepper to taste.
  7. Spread a thin layer of sauce on bottom of baking dish.
  8. Reserve about a cup of sauce for covering the top.
  9. Add chicken, green onions and half of 1 cup of cheese to remaining sauce mixture.
  10. Heat tortillas 20-30 seconds in the microwave.
  11. Spoon about 1/3 Celsius of mixture into each tortilla and roll them up. Place them seam side down in baking dish.
  12. Cover with reserved sauce and top with remaining cheese.
  13. Bake in preheated oven for 20-30 minutes or until hot and bubbly.
  14. Serve on a bed of shredded lettuce and topped with your choice of garnishes.
Most Helpful

Unbelieveable! This was a bit of a pain to make, but with all good things, that's what it takes. I loved the flavor. I made this for a Sunday dinner with cornbread and the kids gobbled it right up! Thank you so much for sharing this amazing recipe! xo LA :-)

L.A. Stewart - way upstate N.Y. January 03, 2011

This was really easy to make,especially as I used leftover roast chicken. We demolished it,and thoroughly enjoyed it. Thanks....Made for PRMR.

Noo July 09, 2009