Monday, July 30, 2012

recipe : sour cream enchiladas

Hi y'all! If you're anything like me, you could practically live off of Mexican food. Yes, I love a good hamburger and pizza, but my go-to food is usually of the Mexican variety. And because of that, I've gotten pretty good at various Mexican dishes. Like seriously good. Crazy good. I could open my own Mexican restaurant good. Okay, maybe not. But still, it's yummy, easy, and I'm going to share my Sour Cream Enchiladas recipe with you so you can go impress your friends and family. 

If I say this recipe is fool-proof, would any of you view that as a challenge to mess it up? Not sure, but really, it's an easy recipe and it's hard to mess it up. 

  • 5 XL (burrito size) tortillas
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can diced tomatoes & green chiles (aka rotel)
  • 8 oz (1 small tub or 1 cup) of sour cream
  • 3 large chicken breasts, cooked and shredded (I boil mine. It's easy, quick, and works the best in my opinion.)
  • shredded cheese (about 2 cups depending on your cheesiness preference

Put your shredded chicken in a small-medium mixing bowl and set aside. In a medium sauce pan combine: both cans of soups, rotel, and sour cream. Stir together. Once the sour cream mixture is bubbling, remove from heat and pour 1/3 of the mixture into the mixing bowl with the chicken. Stir the chicken and the mixture together until chicken is evenly coated. Pre-heat oven to 390 degrees. Grease a 9x13 baking dish.

Spoon a portion of the chicken mixture down the middle of a tortilla, roll, and place (seam side down, this will eliminate frustrations on your part later) into the baking dish. Repeat with all of the tortillas. The great part about this is, if you're like me, and you don't guess well how much of the mixture to add to each tortilla and after you have filled up your dish with tortillas you still have mixture left over, you can just pull out a tortilla that isn't as full and add more. I have to do this every. single. time. :) 

Once you have your dish full of stuffed, rolled tortillas, pour the remaining sour cream mixture over top of the enchiladas. Use a spoon to separate the tortillas so the mixture can get between each tortilla, and between them and the sides of the baking dish. Top with your shredded cheese. We are a cheesy (both definitions) family so I usually put about 2 cups on, but put as little or as much as you'd like. Bake until cheese is melted and, if you like, a little golden brown on top. Usually about 20-30 minutes is good. And that's it! Serve with your favorite Mexican sides and enjoy! 

Options : You can add onion, cilantro, jalapenos, and other spices to your sour cream mixture if you want. I'm not a big onion fan and we have a little one that eats so we have to keep things pretty mellow on the spicy scale. 

Hope you like your Sour Cream Enchiladas! Let me know how it comes out! :) 

PS - If you're not following me on Twitter, you should. I'm very insightful and post long, meaningful tweets with celebrities that will guarantee you one million followers in 5 minutes. Just kidding. In reality, I like tweeting with people and stuff. And I occasionally tweet celebrities like they're my friends. Except for Josh Groban. Because the court says I'm not allowed to anymore. Silly restraining order. 

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  1. They look yummy! My new favorite way to cook chicken is in the crock pot to use in casseroles and such later. I am totally pinning this one!!

  2. YUMMY!

    Copied and pasted into my recipe file. I will definitely be trying this.


  3. LOVE enchiladas regina!! seriously and when i buy tortillas for tacos i automatically pick up some enchilada sauce too so i can use the the tortillas. in my household of 2 we can only eat so many tacos in one setting. thanks for sharing this recipe

  4. Those darn restraining orders!

    This looks yummy but throw the word soure creme into anything mexican & I salvate. I know it's very strange to have a reaction like that:)


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