HomeCasseroles Andi’s Sour Cream Chicken Enchiladas

Andi’s Sour Cream Chicken Enchiladas

Posted in : Casseroles, Chicken, Main Dish on by : asclavijo

This is a favorite ‘go to’ recipe – especially when having company!  I typically use 6-8 10″ flour tortillas for this recipe.

Rice variations:  You can simply cook the rice as directed and place it in the 9×13 pan. For added flavor I have done a few different things including:

  • pour about 1c (or more) of salsa over rice and smooth over top
  • make cilantro-lime rice by adding 1/4 c lime juice and 1/2 c cilantro
  • add a few spoonfuls of the chicken mixture and smooth over top of rice
  • smooth your favorite enchilada sauce over the rice

Sour Cream Chicken Enchiladas

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 servings
Calories: 625kcal
Author: asclavijo


  • 3-4 lb chicken
  • 1 can low-fat cream of chicken soup
  • 1 can low-fat cream mushroom soup
  • 1 med onion chopped
  • 1 cup sour cream
  • 1 can green chilies
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1.5 cup cheddar cheese grated
  • 6 10" flour tortillas
  • 2 cup rice cooked


  • Cook chicken; remove from bone & shred into pieces.
  • In large bowl combine soups, sour cream, onion, green chilies, spices & cheese. Stir chicken into mixture.
  • Place cooked rice in bottom of 9x13 pan. See above for rice variations
  • Place on each tortilla & roll up, arranging on the bed of rice.
  • Bake at 375° for 30 minutes or until bubbly.


Simple additions:
  • 1c salsa
  • fresh cilantro
  • chopped jalapeno


Serving: 0.5Enchilada | Calories: 625kcal | Carbohydrates: 74g | Protein: 39g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 934mg | Potassium: 842mg | Fiber: 4g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 7mg | Calcium: 276mg | Iron: 3mg

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