Sour Cream Chicken Enchiladas Recipe


Once, way back when, I was the queen of Home Ec. I rocked it and I loved it more than anything.  I had as many periods of food related class as possible. Could this have been an indicator of my food blogging days to come? Hmm…thoughts to ponder! Anyway I loved it and a couple recipes I learned there in humble Home Economics have been family favorites of ours since we’ve been married. Sour Cream Chicken Enchiladas are one of those recipes. It’s easy and delicious, makes really great leftovers and is easy to double for sticking a pan in the freezer.

Cook a couple chicken breasts (or use leftover roast or grilled chicken, perfect way to use up leftovers here!) with just salt and pepper. Let them cool a little and shred them up. Set aside. In a large bowl, stir together sour cream, cream of mushroom soup, olives, diced green chiles and shredded cheddar cheese. Give it a stir, dump in the shredded chicken and stir again. Ready-o.

Lay out a flour tortilla, these are about 10 inch ones, and spread about 1/4 cup filling in each one.

Roll up.

Spray a 9×13 inch pan with nonstick spray and spread a little of the filling on the bottom of the pan. I don’t measure here, just put a little in there. It doesn’t have to be a whole bunch.

Lay the rolled up tortillas in the pan until it’s full. You should get about 10.

Spread the remaining mixture on top of the filled tortillas.

Sprinkle on a little cheese if you want. Bake these at 350 degrees until it’s browned at the edges and bubbling hot. All of the ingredients are already cooked, so you are really just looking to meld the flavors and heat all the way through.

Sour Cream Chicken Enchiladas Recipe

  • 16 oz container sour cream
  • 1 can cream of mushroom soup
  • small can chopped green chilies
  • small can sliced olives
  • 2 cups shredded cheddar cheese
  • 2 chicken breasts, cooked and shredded
  • 10 flour tortillas
  • non stick spray
In a bowl combine everything but the flour tortillas. Stir well. Place 1/4 cup of filling mixture on each tortilla and roll up. Place seam side down in a 9×13 inch pan sprayed with nonstick spray and spread with a little of the filling. Repeat until all of the tortillas have been filled. Spread remaining filling over the top of the enchiladas and sprinkle on additional cheese if desired. Bake in a 350 degree oven until hot, bubbly and beginning to brown.


I like to serve these with a side salad, but spanish rice is nice as well. I have easily turned these vegetarian by omitting the chicken and adding some well drained cooked spinach instead. So good! Leftovers are great for lunches and the whole dish freezer rather well prior to baking, just let it thaw and bake as directed.


  • I’ve made a chicken enchilada recipe similar to this. They looked good, smelled good, I thought they were good, but the rest of my family didn’t care for them. *sigh*

    • CharleyC

      Oh, that’s too bad :( My family loves these so much I have to double the recipe! Maybe you can try them again down the road and they’ll change their minds.