One of my pickled yams…food, crafts and other fun stuff
Sour Cream Chicken Enchiladas
Categories: Dinner Bell, Food Finds

Sour Cream Chicken Enchiladas

“OOMPY” pick: Sour Cream Chicken Enchiladas


Ahhhh…Mexican food!!  I don’t know about you…but I could eat Mexican food everyday, at every meal for the rest of my life…I would be a HAPPY girl!!  Serve these enchiladas with re-fried beans, rice or tortilla chips OR…all 3…make it a FIESTA!!

Items needed

  • 12.5oz canned chicken
  • 8oz sour cream
  • 8oz shredded colby-jack cheese
  • 5 medium flour tortillas
  • 1/3 of a 28 oz can Las Palmas green chile (medium) enchilada sauce. $$ SAVER TIP: Save the rest of the sauce in 2 separate containers and freeze for future use.

Ingredients Sour Cream Enchilladas


  1. In a medium size bowl, break up chicken with a fork, add sour cream, about 1 cup of cheese, and about 1/2 cup of enchilada sauce.Chicken Mixture
  2. In an 8 x 8 casserole dish, add enough enchilada sauce to coat the bottom of the pan. Place one of the tortillas in the pan to one side, fill with 1/5 of the chicken mixture and roll. Repeat with the remaining tortillas and chicken mixture, rolling each enchilada side by side in the pan. TIP: (it’s easier and less messy than rolling separately and then putting in the pan)
  3. Spoon the rest of the enchilada sauce on top of the rolled tortillas making sure to cover the entire top and into the sides.
  4. Top with shredded cheese (mmmm…cheese)Enchilladas ready to be baked
  5. Bake at 350 degrees for 25-30 minutes until the cheese is lightly browned and bubbly. TIP: You may need to put it under the broiler for about 5 minutes to get the cheese a yummy golden brown.

Sour Cream Enchiladas no chips