Sour Cream and Chicken Enchiladas

Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

These are great for company. I am always giving this recipe out. I serve with spanish rice and refried beans.

Ingredients Nutrition

Directions

  1. Combine chicken, sour cream, chicken soup, chilies and onions.
  2. Spoon 2 T. onto each tortilla.
  3. Top with a spoonful of each cheese and roll up.
  4. Place seam side down in a large casserole pan.
  5. Top with extra chicken mixture and extra cheese.
  6. Cover with foil and bake 30 minutes at 250.
  7. Uncover and cook 10 more minutes.

Reviews

(7)
Most Helpful

Mmmm! I did mine a little easier though...:) I halved the recipe (it made 10 enchiladas!) and used a large can (14 oz I think) of undrained white chicken, and a full can of green chilies, and mozzerella cheese. They were great!! Thank you for the recipe, it is going in the keep files for sure.

Tomi January 18, 2008

This is delish. I have made it for years. I lost it and was hoping you posted it. Thanks,

Halloweenbaby May 02, 2007

I can't believe I had forgotten to rate this! One of my favorite ways to use up leftover chicken. I kicked up the heat a little with some crushed red peppers in the soup mixture but that's just personal preference. I have also learned that you can put it together the night before and then just pop it in the oven when you get home from work.

AQueen January 04, 2007

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