Sour Cream Chicken Enchiladas

A nice alternative to a red Enchilada sauce. Also try substituting Slow Cooker Chile Verde for chicken. This can be put together casserole-style for quicker assembly.” – April Ferre

Sour Cream Chicken Enchiladas

Course: Main Courses – Poultry
Cuisine: Mexican


  • 2 Tablespoons Margarine or Butter
  • 1/2 Cup Onion Chopped
  • 1 Clove Garlic Minced
  • 1/2 Cup Sliced Ripe Olives
  • 1 10.75-Ounce Can Condensed Cream Of Chicken Soup
  • 1 Cup Dairy Sour Cream
  • 1 4 1/2-Ounce Can Chopped Green Chilies
  • 1 1/2 Cup Chicken Cooked & Cubed or Shredded (See Below)
  • 1 1/2 Cup Cheddar Cheese Shredded
  • 1/4 Cup Milk
  • 10 Corn Tortillas Heated


  • Heat oven to 350 degrees.

Preferred Chicken Cooking Method:

  • Use a meat mallet to pound a large chicken breast to 1/2-inch thick.
  • Brush chicken with oil and season generously with Southwest Seasoning.
  • Grill on an indoor grill. Let rest 5 minutes and then chop into small cubes.


  • Melt margarine in medium saucepan over medium heat. Add onion and cook until onion is tender. When onions are almost done, add garlic and cook 1 to 2 minutes more.
  • While onions are cooking, in a medium bowl combine half of the olives, the soup, half of the sour cream, and the green chilies. Mix well.
  • When onions and garlic are done, add sour cream mixture and stir to combine.
  • Reserve 3/4 cup of the mixture and set aside for the sauce.
  • Stir chicken and 1/2 cup cheese into remaining filling.


  • In small bowl, combine reserved 3/4 cup sour cream mixture and add remaining sour cream and milk. Blend well.


  • Place about 1/4 cup filling in the center of each warm tortilla; roll up. Place seam side down into a 9×13-inch baking dish.
  • Pour sauce over enchiladas and sprinkle with remaining cheese and olives.
  • Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated and cheese melted.

2003 Recipe – April Ferre – From Pillsbury Complete Cookbook, 2000

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