Mexican Sour Cream Chicken Enchiladas Recipe

Sour Cream Chicken Enchiladas 


1 tablespoon chili powder or 1 tablespoon taco seasoning

2 cups chicken breasts , cooked & shredded

1 (8 ounce) container sour cream

1 can Rotel tomatoes & chilies , drained

1 can cream of chicken soup

12 corn tortillas

cheddar cheese , grated

onion , chopped

vegetable oil


Combine the shredded chicken with the chili powder and set aside. Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often. Wilt tortillas in vegetable oil and pat dry with paper towel. Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll. Place tortilla rolls in casserole dish. Top with remaining sauce, cheese, and onions. Bake at 350 degrees for about 30-40 minutes or until sauce is bubbly.

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