Wednesday June 19th 2019

Chicken Sour Cream Enchiladas

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Rating: 3.1/5 (11 votes cast)

Recipe: Chicken Sour Cream Enchiladas


  • 1 cup sour cream
  • 1 cup cream of chicken soup
  • 2 cups chicken, cooked, shredded
  • 1/3 cup green chiles, diced
  • 1/4 teaspoon cumin
  • 8 corn tortillas
  • 2 green onions, diced
  • 1 cup cheddar cheese, grated
  • Cooking Oil


  1. In a small bowl, combine sour cream and chicken soup, divide in half and set half aside for topping.
  2. Combine remaining half with chicken, green chiles and cumin; blend well.
  3. Heat oil.
  4. Soften tortillas in hot oil, drain lightly on paper towels, then spoon chicken mixture into each tortilla and roll to close.
  5. Place rolled tortillas, folded side down into a greased baking dish.
  6. Top with remaining sour cream, green onions and grated cheese.
  7. Microwave on MEDIUM 5 to 8 minutes or until heated through, or bake at 350 degrees for 25 minutes.

Preparation time: 15 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican


Chicken Sour Cream Enchiladas, 3.1 out of 5 based on 11 ratings
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