by Sheryl

This Sour cream enchiladas will be your favorite dish. I am sure of that!  How can you say no to that good looking piece of heaven? I learned to make this in my early 20’s when I was working as a waitress at a restaurant. I was pretty much in and out of the kitchen and one day, I saw the chef cooked this. He was more gracious enough to let me sit and watch him do his thing. I was so impressed with the way he prepared the ingredients. One particular dish he cooked that day was this Sour cream enchiladas. He taught me everything and I was able to take notes that is why here we are now! I am very happy to share this with you! Everyone should get a chance to taste this amazing food! You are welcome! Anyway, Enjoy!


16 oz. sour cream
1 can cream of chicken soup
1 tablespoon fresh chopped cilantro (1/2 tablespoon dried)
2 1/2 cups of cooked shredded chicken breast
1 can Rotel
1 cup of chopped onions
8 tortillas
1 cup of shredded pepper jack and Colby cheese blend
1 can of diced green chiles


Step 1: Combine soup, cilantro, and sour cream in a saucepan. Stir until well-mixed.

Step 2: Bring to boil then set aside.

Step 3: Apply cooking spray in a pan and add the chicken, green chiles, onions, and the can of Rotel.

Step 4: Cook until onions are translucent.

Step 5: Heat the tortillas until cooked through.

Step 6: Spoon out about 2 tablespoons of the chicken mixture and fill each of the tortillas. Sprinkle 1/2 tablespoons of cheese on top.

Step 7: Roll up the tortillas and put inside the greased baking dish. Place the tortillas with the seam on the side down.

Step 8: Spread the sour cream on top of the tortillas and sprinkle with the other half of the cheese.

Step 9: Place in the oven and bake for 20 to 30 minutes at 350 degrees F or until the cheese has melted and the texture turns bubbly.

Step 10: Serve hot. Enjoy!

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