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Sour Cream Chicken Enchiladas

Updated on February 7, 2013


4 stars from 3 ratings of Sour Cream Enchiladas


  • 1 Chicken (Cooked and deboned), Boiled is the easiest
  • 1 Can Cream of Mushroom Soup
  • 1 16Oz Sour Cream
  • 1 Small Can green chilis, I use Ortega
  • 1/2 Onion, Diced
  • 1 Block Cheddar Cheese, Shredded
  • Salt and Pepper, To Taste
  • 1 Package Medium/Large Burrito Tortillas


  1. Mix together sour cream and mushroom soup and divide it into two bowls. Shred the chicken and mix with half of the sour cream/ soup mixture. Add all other ingredients excent the flour tortillas with mixture. Make sure to save some cheese to spinkle on top.
  2. Roll the mixture like burritos in the tortilla shells. Smear the reserved sour cream mixture over the top and sprinkle with the remining cheese.
  3. Bake at 350 degrees until heated through, about 30 minutes. Serve While hot and enjoy!

© 2013 Dannell


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    • CarNoobz profile image

      CarNoobz 5 years ago from USA

      Wow, that's so interesting. I had to do a double take on the cream of mushroom soup. I never ever EVER would have thought of adding that on top of enchiladas. We always use a standard red or green chili sauce. Hmm...

    • Bonsie007 profile image

      Bonsie007 5 years ago

      Sounds really good and easy to make. A great combination!