Sour Cream Chicken Enchiladas! (For my preggo sister!)

Monday, May 23, 2011

Well I am very excited about tomorrow because we're starting Session 1 of our online Chazown experience! It's going to be so much fun! If you're going to join us, in preparation you can go to and download and print the Chazown Experience Participant Guide.

But today, it's all about enchiladas! Jacquelyn has been asking me for this recipe since I made it for a get together recently. It's a delicious recipe that I know you'll LOVE!

I apologize for not having any good pictures. All I have is a picture of a half eaten casserole dish of it. Enjoy!

Sour Cream Chicken Enchiladas:


  • 1 (16 oz) package cream cheese
  • 2 cups sour cream
  • 2 cups chicken (cooked) (I use canned chicken that I toss in a skillet with salt & pepper)
  • 1 small can green chilies
  • 1 small onion (chopped...optional)
  • 1 can cream of chicken soup
  • 1 can Ro-tel
  • 1 package flour or corn tortillas
  • 2 cups Monterey Jack shredded cheese
  • 1 small can black olives (optional)
  • chicken broth 

  1. In large mixing bowl, combine cream cheese, sour cream, green chilies, and onion...mix well
  2. Stir in chicken and 1 cup shredded cheese
  3. Grease a casserole dish
  4. Heat chicken broth in a skillet and dip tortillas in it to soften them (keeps them from cracking in the oven)
  5. Put a large spoonful of chicken mixture on tortilla, roll, and place in dish. 
  6. Mix cream of chicken soup and Ro-tel together. 
  7. Pour above mixture over enchiladas
  8. Sprinkle cheese and olives on top and bake
350 for about 45 minutes 


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