Sour Cream Enchiladas

8 Aug

This was seriously yummy and while I was making it, I got kinda excited!  It was also a big hit with my friends.  It had enough leftovers for another night, they were okay, but not near as good as the first time.

Sorry the picture is kinda blurry.  I had to hurry and take it and get out of the way before it was devoured.



  • 16 oz. sour cream
  • 1 can cream of chicken soup
  • 1 tbsp. fresh chopped cilantro or 1/2-1 tbsp. of dried
  • 2 1/2 cups cooked shredded chicken breasts (I used 3 medium chicken breasts)
  • 1 can Rotel
  • 7-8 tortillas
  • Monterrey Jack and Colby cheese blend
  • 1 can diced green chilies


  1. In a saucepan, mix sour cream, soup, and cilantro.  Watch and stir closely.  Do not turn up heat more than 2-3 or it might bubble out or burn.
  2. Combine chicken, Rotel, and green chilies in saute pan and heat for a few minutes.
  3. Warm tortillas until flexible.
  4. Spray 8×11 dish with cooking spray.
  5. Fill each tortilla with about 2 tbsp. or so of chicken mixture and top with a little bit of cheese and place seam side down in dish.
  6. Spread sour cream mixture on top.  Sprinkle cheese on top.
  7. Bake at 350 degrees for 25-30 minutes until bubbly and cheese is melted.

Source:  Adapted from-


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