Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas


  • 1  medium onion, finely chopped
  • 1  Tbsp  vegetable or olive oil
  • 2 1/2  c  chopped chicken
  • 1  large carton of sour cream, divided
  • 4 1/2  c  shredded Monterey Jack cheese, divided
  • 12  small flour tortillas
  • 3  small cans diced green chiles, divided
  • 1 1/4  c  milk
  • 2  Tbsp  flour


Cook onions in hot oil over medium heat for 7 min. or until tender. Stir together the chicken and 1/4 cup sour cream, and 1 1/2 cups of shredded Montrey Jack cheese. Add onions. Spoon chicken mixture evenly over one end of each tortilla, and roll up tightly. Arrange seam side down in a lightly greased 13 x 9 baking dish. Stir together 2 cans green chiles, milk and the flour in a saucepan over medium heat, gradually add remaining 2 1/2 cups of cheese. Stir constantly untill cheese is melted. Pour sauce evenly on enchiladas. Spread remaining sour cream over sauce. Bake enchiladas at 400 degrees for 20 to 25 min.

Sandy Crowder - Harrisburg, NC

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