Sour Cream Chicken Enchiladas

Recipe by Sally Lyn

I found this on another website and turned it around to fit my tastes! I absolutly love the taste of it. I think the kicker is browning the onions before hand. The recipe made enough to freeze half and have later. The original recipe had corn tortillias and green chilies.. I hope you enjoy it as much as I do!

Top Review by Jamie1094

The was definatly good, but as most of the other reviewers stated it was a bit bland. I added a few things to spunk it up a bit. I didn't have any green chilies like everyone suggested so I added some salsa and jalapeno juice to the mixture. Since I was using pre cooked shredded chicken that I had made for OAMC I sprinkled a little taco seasoning on it to give it a kick. I also put some shredded cheddar inside the wraps, just for the heck of it...more cheese the better. Over all though, really good, especially as a base to add to. (^_^)

Ingredients Nutrition


  1. In a large skillet brown onion in butter.
  2. Combine sour cream, cream of chicken soup, chicken broth,onions.
  3. Place half the mixture in another bowl; adding the chicken.
  4. Preheat oven to 350°F.
  5. Divide chicken mixture among the tortillas, roll, and place in a 13x9x2-inch baking dish.
  6. Pour remaining sauce over enchiladas and top with grated cheddar cheese.
  7. Bake for 30 minutes; remove from oven and serve hot.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a