Creamy and delicious, these sour cream enchiladas are a family favorite. The flavors are mild and kid-friendly and they make great leftovers!
It only seems right and fitting that I kick off my Church Cookbook Series with Sour Cream Enchiladas. This meal has been a favorite in our family for many years. My mom put them in our church cookbook years ago and makes them for special occasions and potlucks all the time. I entered the same Sour Cream Enchiladas a few years later in another church cookbook. They are easy to make, taste delicious and you can feed a crowd. This is the meal that we request for our birthdays and family gatherings.
Sour Cream Enchiladas
- 1 pkg flour tortillas 10-12
- 2 cans cream of mushroom soup
- 1 can (6 oz) diced green chiles
- 1 pint sour cream
- 2 cups shredded cheese (colby jack or cheddar)
- 2 cups cooked chicken (optional)
- In a saucepan, heat soup and chiles almost to boiling.
- Remove from heat and add sour cream
- Place 2-3 tbsp of soup mixture onto a tortilla and sprinkle with cheese (add chicken if you'd like)
- Roll up and place side by side in a 9"x13" (they will be tight- cram them in there!)
- Pour remaining soup mixture over the top and sprinkle with more cheese
- Bake at 350° for 30 minutes. Let sit for about 5 minutes before slicing and serving.
Unless I really don’t have any available, I always add chicken to ours. It stretches the meal much farther and adds another layer of flavor. I like to use leftover chicken breast, but dark meat works just as well. Even if you hate sour cream, you need to give these sour cream enchiladas a try. It just works.
If you like dinner recipes like Sour Cream Enchiladas, you’ll like one of these other easy dinners!
Originally posted August 2013; updated June 2017
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