Sour Cream Chicken Enchiladas Recipe

Name: Sour Cream Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 c. sour cream; 3 (5 oz.) cans boned chicken; 2 (4 oz.) cans mushroom stems and pieces, drained; 1 (4 oz.) can green chilies, drained; 1/4 tsp. pepper; 1/2 tsp. garlic powder; 12 flour tortillas; 1 tsp. chili powder; 1/2 tsp. salt; 1/3 c. onion flakes; salad oil; 1/3 lb. shredded Cheddar cheese

Servings: persons

3 1/2 c. sour cream
3 (5 oz.) cans boned chicken
2 (4 oz.) cans mushroom stems and pieces, drained
1 (4 oz.) can green chilies, drained
1/4 tsp. pepper
1/2 tsp. garlic powder
12 flour tortillas
1 tsp. chili powder
1/2 tsp. salt
1/3 c. onion flakes
salad oil
1/3 lb. shredded Cheddar cheese

1
One hour ahead:
2
In 13 x 9-inch baking pan, spread 1 cup sour cream and set aside.
3
In 2-quart saucepan, flake chicken; add 1/2 cup sour cream, mushrooms, green chilies, onion flakes, chili powder, salt, garlic powder and pepper.
4
Cook on low, stirring occasionally, just until heated.
5
Heat oven to 450u00b0.
6
In 8-inch skillet on medium-high heat in about 1/2-inch of oil, fry 1 tortilla a few seconds on each side until soft.
7
Along center of tortilla, spread 1/4 cup chicken and fold sides over filling and place, seam side down in pan.
8
Repeat until all tortillas are used. Spread enchiladas with remaining sour cream and sprinkle with cheese.
9
Bake 8 minutes or until cheese is melted.

1793

kcal

Calories

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 c. sour cream, 3 (5 oz.) cans boned chicken, 2 (4 oz.) cans mushroom stems and pieces, drained, 1 (4 oz.) can green chilies, drained, and more.

Yes, Sour Cream Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sour Cream Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions