The Best Sour Cream Shredded Chicken Enchiladas

Total Time
30 mins
30 mins

Got this recipe from my older step-sister. We eat it at almost all pot-luck family gatherings.

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  1. Preheat oven to 375 degrees.
  2. Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
  3. Shred chicken with a fork.
  4. In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Set aside.
  5. In a frying pan heat vegetable oil at about medium-high heat til hot.
  6. Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side). Allow to cool on paper towels.
  7. Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
  8. Spread remaining filling mixture across the top of the enchiladas.
  9. Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like.
  10. Bake uncovered for 30 minutes or until cheese appears melted.
Most Helpful

5 5

I used to make this recipe years ago but misplaced it in relocations. Every recipe on-line just wasn't the same. Thank goodness I finally found it again. Wonderful, wonderful, wonderful (too much wonderful?)! Anyway, thanks for posting it.

5 5

This easy, delicious recipe pleased even my very picky "meat and potatoes" husband. I forgot to add the sour cream, and it was fine. My husband added some sour cream to the top of his enchiladas. I purchased pre-shredded chicken breasts and it was SO easy!!

5 5

These are so tasty and perfect for a family. Not to spicy, but full of strong flavor. So good.