Sour Cream Chicken Enchiladas

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Sour Cream Chicken Enchiladas

Yield: 8


  • 3 chicken breasts
  • 2 cans cream of chicken soup
  • 1/2 cup sour cream
  • 2 4.5-ounce cans of green chile peppers
  • 2 cups grated cheddar cheese
  • 1/2 cup chopped green onions
  • 8 large flour tortillas


Preheat oven to 350 degrees.

Boil chicken breasts until cooked and then cut into cubes.

In saucepan combine the soup, sour cream and green chiles. Heat on low until sauce is smooth.

Place 3 tablespoons of sauce in tortilla with 1/2 cup of cubed chicken. Top with cheese and onions. Roll Tortillas and place in casserole pan.

Bake for 30 minutes.

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