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40 Year Sour Cream Chicken Enchiladas Secret

Sour Cream Chicken Enchiladas

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Make these creamy Sour Cream Chicken Enchiladas for a comforting, family-friendly Tex-Mex dinner. This recipe captures a favorite flavor memory, bringing a taste of a cherished moment right to your table.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked, shredded chicken
  • 10 flour tortillas (8-inch)
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro (for garnish)

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Heat oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  3. In a medium bowl, whisk together the cream of chicken soup, sour cream, chicken broth, chili powder, cumin, salt, and pepper to create the sauce.
  4. Stir the shredded chicken into the sauce mixture.
  5. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  6. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with remaining tortillas and filling.
  7. Pour any remaining sauce evenly over the rolled enchiladas.
  8. Sprinkle the shredded Monterey Jack cheese over the top.
  9. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  10. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

  • Warming the tortillas prevents them from cracking as you roll them.
  • You can use leftover rotisserie chicken for quick preparation.
  • Taste the sauce before adding salt; the soup adds significant sodium.

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