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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.
(Check out this White Corn Salad, Church Windows or S’mores Eclair Cake for some other church cookbook classics.)
My mom put the enchiladas 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.
What you need to make Sour Cream Enchiladas
- cream of mushroom and/or cream of chicken soup
- canned green chiles
- sour cream
- leftover cooked chicken
- cheese (I like Colby Jack)
- flour tortillas
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. It’s also a great way to use a rotisserie chicken from the grocery store.
Even if you hate sour cream, you need to give these enchiladas a try. It just works.
If you like easy (family friendly) dinner recipes like Sour Cream Enchiladas, you’ll like these other dinners or side dishes:
- Cheesy Tex-Mex Casserole
- Chicken Dorito Casserole
- Creamy Taco Pasta Bake
- Crockpot Express Mexican Rice
- Mexican Pie
- Easy Pico de Gallo
- Crockpot Express Cilantro Lime Rice
- Bionico
Sour Cream Enchiladas
Ingredients
- 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)
Instructions
- 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.
Notes
Originally posted August 2013; updated June 2017
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Melisa says
my only change is I use corn tortillas instead of flour. As a Mexican I just can’t use flour for enchiladas….seems wrong ..LOL
otherwise, recipe is very good and easy
Nicole Burkholder says
This recipe is so far anything remotely authentic, so feel free to change anything you’d like! 😀 It’s tasty and easy, so we still like it (even though authentic Mexican food is my #1 favorite thing!) Glad you enjoyed it!
Sarah Brown says
Amazing! My go-to recipe for sour cream enchiladas!
Earning and Saving with Sarah Fuller says
Looks yummy. Will have to give it a try. Found you at Mommy’s Monthly Blog Hop.
Nicole Burkholder says
Thanks for stopping by! And it tastes way better than it looks 🙂
Allison says
I have really wanted to try these, but my husband doesn’t like sour cream. So I’m going to have to wait until he’s busy one night! Thanks for stopping by my blog!
Allison @ Allison’s Skinny Jeans
Nicole Burkholder says
My husband hates sour cream, too, but he LOVES these. Honestly, you can’t taste it. (He also hates mayo, so he’s missing out on a lot of goodness in life) 🙂