Sour Cream Chicken Enchiladas

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My grandmother had a recipe that she would use to make chicken enchiladas. They are delicious, but it takes time to make them since the sauce is from scratch. I found this recipe for sour cream chicken enchiladas and it tastes very similar to my grandma’s recipe, but the sauce is less work. I got this recipe from couponaddict, a fellow pinching your pennies member. These are a comforting and savory dish that promises to be a family favorite.

Start by cooking chicken, then shred it into tender, succulent strands. Mix the chicken with cream of chicken soup, diced green chilies, sour cream, and Monterrey jack cheese. Fill flour tortillas with this delectable mixture and snugly arrange them in a baking dish.

Sour Cream Enchiladas |

Then top with a velvety coating of cream of chicken soup, green chilies, and sour cream. creamy layer that transforms these enchiladas into a heavenly indulgence. Sprinkle with cheddar cheese, green onion, and olives. Bake to golden perfection, resulting with each enchilada as savory package bursting with flavors. Garnish with fresh cilantro or more green onion for a vibrant finish. Whether for a weeknight dinner or a festive gathering, these enchiladas offer a delightful journey for the taste buds that is sure to leave everyone craving seconds.

Sour Cream Enchiladas |

Here’s what you need to make the
Sour Cream Chicken Enchiladas

Sour Cream Enchiladas |

Sour Cream Chicken Enchiladas

Real Mom Kitchen

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Course chicken
Cuisine American
Servings 6 servings
Calories 568 kcal


  • 4 large chicken breasts cooked and shredded or diced
  • 2 cans cream of chicken soup
  • 1 can diced green chilies
  • 1-2 c monterey jack cheese shredded
  • 2 c cheddar cheese shredded
  • 2 cups sour cream
  • 1 doz flour tortillas
  • 3-4 green onions sliced
  • 1 can sliced olives


  • Mix all together soup, chilies, onions, sour cream and olives (I don’t add the olives and onions at this point).
  • Divide 2 cups mixture into separate bowl. Add chicken and monterey jack cheese to remaining mixture.
  • Stuff tortillas with mixture and roll, pour 2 cups remaining soup mixture over the top and top with cheddar cheese. (This is where I now add the olives and onions. I just sprinkle on top of the cheddar cheese).
  • Put into baking dish (I usually have to use a 9×13 and a 8 x 8 dish to fit them all in) and bake at 350 for 20 to 30 min until hot and bubbly. Serves 6.


Serving: 1 serving | Calories: 568kcal | Carbohydrates: 8g | Protein: 48g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 196mg | Sodium: 633mg | Potassium: 721mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1108IU | Vitamin C: 5mg | Calcium: 504mg | Iron: 1mg
Keyword ENCHILADAS, sour cream
Tried this recipe?Let us know how it was!

This photo is the original photo from this post. The above picture was updated in November 2013.

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  1. Pingback: Flashback Friday – Sour Cream Chicken (or Turkey) Enchiladas | Real Mom Kitchen
  2. Oh wow, that looks so yummy! We just had enchilada casserole last night, but now I’m in the mood for more!