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Chicken Enchiladas with Sour Cream and Cheese


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Rate this recipe 4.5/5 (16 Votes)


  • 2 1/2 - 3 lbs chicken*
  • 1 medium onion, chopped
  • 2 tbsp margarine
  • 1 (10 oz) can Ro-Tel tomatoes and green chilies (drained)
  • 4 cups sour cream
  • 4 chicken bouillon cubes
  • 1 dozen corn tortillas*
  • 1/2 lb Monterrey Jack cheese, grated



Step 1

Wash, cut up and boil the chicken; debone and cut into bite-sized pieces. Set aside. Saute onion in 2 tbsp margarine in a large skillet. Add chicken and tomatoes with chilies; simmer together until heated throughout. While chicken mixture is simmering, heat the sour cream until the bouillon cubes are thoroughly dissolved. Do not boil or cream will curdle. Warm tortillas in microwave to make rolling easier. Place a small amount of chicken mixture in each tortilla, roll up, and arrange in a well-greased 9 X 13-inch casserole dish. Pour the sour cream sauce over all. Top with grated cheese. Bake for 30 minutes in a 325 degree oven.

I use a rotisserie chicken and flour tortillas


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