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.
Sour Cream Chicken Enchiladas
Ingredients
Scale
- 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
- 3–4 green onions, sliced
- 2 cups sour cream
- 1 doz flour tortillas
- 1 can sliced olives
Instructions
- 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.
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This photo is the original photo from this post. The above picture was updated in November 2013.
2 comments
[…] Sour Cream Chicken Enchiladas […]
Oh wow, that looks so yummy! We just had enchilada casserole last night, but now I’m in the mood for more!