Family Favorite Chicken Sour Cream Enchiladas (Casserole)

Recipe by BecR2400
READY IN: 50mins


  • 2
    (10 3/4 ounce) cans cream of chicken soup (also good using 1 can each cr. of chicken & nacho cheese soup)
  • 2
    cups cooked chicken, shredded
  • 1
    (4 ounce) can chopped green chilies
  • 2
    cups grated cheddar cheese
  • 1
    dozen corn tortilla (medium)
  • 14
    teaspoon salt
  • 12
    cup chopped green onion (tops included)
  • vegetable oil


  • Preheat oven to 350 degrees F.
  • To make sauce, combine soup (not diluted), chicken, green chiles, green onions & salt in a medium saucepan; heat through.
  • Remove from heat and stir in the sour cream and cheese; mix well.
  • In a medium to large skillet, heat several tablespoons of vegetable oil on medium heat.
  • Dip a tortilla into the hot oil to soften. Remove tortilla to a plate. Spread @ 2 heaping tablespoons sauce across center of tortilla, and roll up.
  • Place seam side down in a greased 9 x 13-inch glass baking dish.
  • Continue with rest of tortillas, adding additional oil to the skillet as necessary.
  • Spread the remaining sauce over the top of the casserole. Sprinkle with additional cheese, if desired. Sliced black olives are good, too.
  • Bake uncovered in a 350 degree F oven for 25 minutes, until hot and bubbly .
  • Makes 4 to 6 servings. Good with a side of refried beans and some fresh guacamole or avocado slices.
  • ENJOY!