Creamy and delicious, these sour cream enchiladas are a family favorite. The flavors are mild and kid-friendly and they make great leftovers!
Print

Sour Cream Enchiladas

Creamy and delicious, these sour cream enchiladas are a family favorite. The flavors are mild and kid-friendly and they make great leftovers!
Course Main Course
Author Nicole Burkholder

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

Even though you roll them in separate tortillas, we always cut it in squares like a casserole when it's done.  These taste great the next day, too!