Mexican Sour Cream Chicken Enchiladas Recipe

Mexican Sour Cream Chicken Enchiladas Recipe


1 tablespoon chili powder or 1 tablespoon taco seasoning
2 cups chicken breasts , cooked & shredded
1 (8 ounce) container sour cream
1 can Rotel tomatoes & chilies , drained
1 can cream of chicken soup
12 corn tortillas
cheddar cheese , grated
onion , chopped
vegetable oil


Combine the shredded chicken with the chili powder and set aside. Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often. Wilt tortillas in vegetable oil and pat dry with paper towel. Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll. Place tortilla rolls in casserole dish. Top with remaining sauce, cheese, and onions. Bake at 350 degrees for about 30-40 minutes or until sauce is bubbly.

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