Here I am sharing my green chile sour cream chicken enchiladas recipe today, and I can’t help but giggle about how I used to be so stingy about sharing my recipes. No joke. I would go out of my way to not share a recipe – especially if it was a favorite of my friends and family.
And then something happened.
I became a blogger.
Now, few things are off limits.
This recipe is, indeed, one of the recipes that hooked The Hubs back when we were dating. Instead of romantic tricks, I was full of culinary hooks.
I found this recipe so long ago in one of my Taste of Home magazines, I’m quite certain. I basically have the recipe memorized so I could be a bit off of what the original recipe actually said.
My Green Chile Sour Cream Chicken Enchiladas
First, I heat some precooked and shredded chicken breast with a bit of onion. In these pictures, I am using some shredded salsa chicken which I had previously slow-cooked and then frozen for future recipes.
The next step can be done two ways:
Option 1: Put the chicken off to the side. In a separate bowl, combine a can of undrained Rotel tomatoes, a can of cream of chicken, one can of green chiles, one cup of sour cream, and two cups of shredded cheddar or Mexican cheese blend. (If you use this option, you will only have chicken on the inside of the enchiladas in the end, with none included in the topping sauce.)
Option 2: Add all of those ingredients to the same skillet with the chicken and combine. (If you use this option, you will have some chicken in your topping sauce.)
In these pictures, I am following option 2.
Next, I drop a scoop of the mix onto the middle of six flour tortillas. I roll the tortillas tightly and place them seam side down in a greased 9×13 baking pan.
Finally, I top the enchiladas with the remaining topping. My topping will have a little chicken mixed in since I went with option 2 in the second step. To me, it really doesn’t taste much different – regardless of which way you choose.
I sprinkle one more cup of cheese on the top of the enchiladas. Then, I put the pan in the oven at 350 degrees for about 20 minutes or until I see the edges of the tortillas are brown and the cheese has melted.
These are the best green chile sour cream chicken enchiladas!
The Hubs often requests this recipe for a special occasion, such as his birthday. However, these enchiladas are not so involved that they couldn’t be whipped up on the weekend or even during the week. Before we had kids, I made them during the week on a somewhat regular basis. Now, the kids will barely touch anything that isn’t a basic banana, apple, piece of bread, or cereal, so my cooking mojo has been insulted a bit.
These things are big and hearty, and most people can eat no more than one or one and a half.
- 1 small onion, chopped
- 1 can cream of chicken
- 1 small can diced green chiles
- 1 can Rotel with green chiles, undrained
- 1 cup sour cream
- 3 cups shredded cheddar or Mexi blend
- 6 burrito-size tortillas
- 3 shredded chicken breasts, cooked and shredded
- Preheat oven to 350 degrees.
- In a saute pan or skillet, saute the onion and the precooked chicken together until the onion goes translucent.
- In a separate bowl, combine cream of chicken, chiles, tomatoes, sour cream, and half of the cheese.
- Lay tortillas out flat and place one large spoonful of mixture on each tortillas.
- Layer a handful of shredded chicken on top.
- Roll the tortillas tightly and place them on a greased 9x13 baking tray with the seams facing down.
- Top each tortilla with more of the sour cream mixture.
- Evenly spread the remaining two cups of shredded cheese on the very top.
- Bake, uncovered for about 20 minutes or until edges of tortillas begin to turn brown and cheese melts.
Linking up my sour cream chicken enchiladas here: