The Best Sour Cream Shredded Chicken Enchiladas

"Got this recipe from my older step-sister. We eat it at almost all pot-luck family gatherings."
photo by gghogan photo by gghogan
photo by gghogan
photo by Varnerific! photo by Varnerific!
photo by gghogan photo by gghogan
photo by gghogan photo by gghogan
Ready In:




  • Preheat oven to 375 degrees.
  • Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
  • Shred chicken with a fork.
  • In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Set aside.
  • In a frying pan heat vegetable oil at about medium-high heat til hot.
  • 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.
  • Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
  • Spread remaining filling mixture across the top of the enchiladas.
  • 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.
  • Bake uncovered for 30 minutes or until cheese appears melted.

Questions & Replies

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  1. devonablanton
    I found this recipe at a locally owned grocery years ago. One day, i happened to remember fixing it when my kids were young and they loved it. I lost my recipe but remembered what went in it and ended up fixing it again. Everyone that has tried it, loves this recipe. I add McCormick's enchilada seasoning to my chicken mixture and cover the enchiladas with salsa or red enchilada sauce before baking. Either way, it's a great recipe
  2. quiltersammy
    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.
  3. Elin L.
    Very good! I warmed up my corn tortilla for 10 secs so it won’t break. Will be making it again and again!!
  4. Jennifer R.
    I have made this many times. I never heated the tortillas before and tried that this time and my family noticed and and loved it. I also use refried beans in my dish. I just put them on the tortillas. then put the rest of the stuff on and into the oven. Easy and no complaints at dinner time !!
  5. scylla1_9967914
    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!!


  1. cindy j.
    Added a can of Ole El Paso red enchilada sauce to cream mixture.
  2. Robert
    Great recipe. Have been making this same one for years. I like to put sliced black olives on top, also.
  3. Phyllis W.
    It is very versatile, I use it as a casserole for us and rolled enchiladas for company. I did find packages of rotisserie chicken at Costco and it was so easy and wonderful. We really like ours flavorful and spicy so I use Hatch hot green chili, it is a must have in my kitchen. We just finished our enchilada casserole for lunch. Yummy
  4. really4me
    Black olives and 1/4 cup milk



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