Sour Cream Chicken Enchiladas

I love enchiladas. One of the great things about living in California is that we have GREAT enchiladas. When I go out, I usually order enchiladas verdes but at home I make wonderful, creamy, sour cream chicken enchiladas. My sister and I grew up eating these and still make them frequently. They’re mild, but oh so good. I’m drooling as I’m typing… mmmm!

Gooey goodness

Creamy goodness!


  • 2 whole chicken breasts


    Adding the hot chiles gives it a nice kick.

  • 2 10.5 oz cans cream of chicken soup
  • 1 pint sour cream
  • 2 4 oz cans chopped green chilies (I do one medium & one hot)
  • Vegetable oil
  • 12 corn tortillas
  • ¾ cup chopped onion
  • 3 cups grated cheddar or jack cheese
  • 1 can ripe olives


NOTE: Can be prepared ahead of time and refrigerated before baking.

  1. Boil chicken breasts 20-25 minutes. Remove meat from bone and chop to small pieces.

    Boil Chicken

    Boil chicken with onion & some red pepper flakes until almost done

  2. Mix chicken meat, soup, sour cream, and chiles (leave some chiles for the top) together.

    Filling ingredients

    Chiles, Sour Cream, & Cream of Chicken Soup

  3. Heat oil in small dry pan; dip each tortilla into the hot oil until softened, and drain on paper towels.

    Cook tortillas

    Don’t cook for too long, we still need them to be flexible

  4. Spread a thin layer of creamed mixture over the bottom of a 9×12-inch pan.

    Spread filling in bottom

    Spread enough to keep make sure the tortillas won’t stick

  5. Spread equal amounts of creamed mixture down the middle of each tortilla (save some creamed mixture for the top), and sprinkle with chopped onion and cheese (save cheese for the top)

    Build filling

    This one is a little overfilled, but I say the more cheese the merrier!

  6. Roll up tortilla and place seam-side down in prepared pan.

    Layer in pan

    The Boyfriend and I like to cook together – he’s the best bowl scraper this side of the Mississippi!

  7. Pour remaining mixture over the top of rolled tortillas, making sure to moisten all tortillas and sprinkle with remaining cheese. Garnish with black olives and additional chiles.


    You can also add the chilies and olives as garnish after cooking

  8. Bake 25-30 minutes at 350 degrees F.

    In the Oven

    Lookin’ good!

Serves  about 6-8 (or serves 2 people with 2 days of fabulous leftovers!)

Here’s the document for your recipe binderSour Cream Chicken Enchiladas. Originally from “A Taste of Oregon” cookbook.

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