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Chicken Sour Cream Enchiladas

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“I got this recipe off a Hatch green chili enchiliada can years ago (this is the first recipe I learned to cook). It's super easy and comes out perfect every time. I make flat enchiladas in little crocks, but you can also roll them.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350*.
  2. Spray the bottom of 4 small crocks(personal size) with non-stick spray.
  3. In a small sauce pan heat the green chili enchilada sauce, cream of chicken, and sour cream until warm (do not boil).
  4. Tear up a corn tortilla and place on the bottom of the crock, making sure to cover the bottom.
  5. Spread a small amount of the green chili sauce mixture over the tortillas, then place a little of the shredded chicken, and a small amount of both cheeses.
  6. Starting with the tortillas repeat the layering.
  7. When you have filled the crock place a final layer of corn tortillas, sauce and top with cheese. You should have enough ingredients to fill all 4 small crocks.
  8. Bake in the oven for 20-30 minutes or until hot and bubbly. (You might want to put a cookie sheet under the crocks in case they spill over).
  9. Serve warm.

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