Sour Cream Chicken Enchiladas
"A good friend gave me this recipe...it is delicious!"
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 6 boneless skinless chicken breast halves
- 2 cans cream of chicken soup
- 2 cans mild green chilies, chopped
- 10 large flour tortillas
- 8 ounces sour cream
- 2 -4 cups shredded cheese, as desired
directions
- Boil chicken and save broth.
- Dice chicken and set aside.
- Combine soup, sour cream, chillis, and 1 1/2 cups of broth, bring to a boil.
- Remove from heat.
- Dip one tortilla into broth and then into soup mixture, covering whole tortilla.
- Spread chicken and cheese down middle of tortilla.
- Fold and place seam side down in baking dish.
- Repeat.
- After all tortillas are used, pour soup mixture in baking dish over tortillas.
- Sprinkle cheese over tortillas.
- Bake at 400 degrees for 25-30 minutes.
- Let stand for 10 minutes before serving.
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Reviews
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I used flour tortillas as called for and I thought it turned out delicious. It was a pretty messy to make though. I topped with salsa, sour cream and avocado. -
Saute 1 onion, add cooked chicken, and mix everything together in pot, add salt, pepper, garlic powder and cumin for additional flavor. If sauce is too thick, thin with chicken broth. Spray long baking dish with Pam. Put alternate layers of chicken mixture, corn tortillas, then mixed cheeses. Top with salsa verde. Bake at 350 until bubbling hot. Enchiladas are made with corn tortillas, not flour, but to each his own. -
Delicious! These enchiladas were a little bit different with the creamy sauce. Everyone here kept complimenting them. I used corn tortillas, and it worked out great. Thanks for the lovely recipe! -
Absolutely loved it! I usually use flour tortillas, but decided to use corn. Received thumbs up all around the table and will definetly be making this again! Thanks Lesa for a keeper! -
This was wonderful. It was a great alternative to tomato based enchiladas I've always made. I cooked the chicken in the crockpot all day first and just made "broth" from bouillon cubes to save me time.
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Tweaks
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Excellent. We got very filled on these and didn't have leftovers for once!! However...I use corn tortillas instead of flour ones.
RECIPE SUBMITTED BY
I am a stay home mother of 2 beautiful boys. We live in Grand Rapids, Michigan, which we love for it's location and basically conservative population. Winters, however, are long here, and we enjoy summer to it's absolute fullest. I love being a stay home mom, and consider it a joy, a priviledge, and a blessing from God to care for my family and my home. I don't do as much cooking in the summer, but I'm in the kitchen a lot in the winter. We love going to the pool, the beach, out to eat, picnics, hanging out with friends, movies, I love to read, and talk politics.
