Sour Cream Chicken Enchiladas

I love this dish! I don't make it very often because it's very rich.

This recipe was given to me by a former AZ co-worker's wife, who is an excellent cook. Just wish I could've gotten her tamale recipe.

Sour Cream Chicken Enchiladas

1 1/2 pounds chicken breasts, cooked and diced
2 cans condensed cream of chicken soup
1 16 oz. container sour cream
1 can diced green chiles
18 small corn tortillas
1 cup diced onion
shredded cheddar cheese


Preheat oven to 350. Boil chicken in water until tender. Remove skin, cut into bite-size pieces.

In saucepan, heat together soup, sour cream, chiles and chicken. Bring to a boil, reduce heat and simmer for 5-7 minutes.


Arrange 6 tortillas in bottom of large pan (12x9x2). Pour sour cream mixture over tortillas. Sprinkle with onion and cheese. Repeat layer again, ending with remaining 6 tortillas. Pour remaining soup mixture over enchiladas. Top with cheese.

Bake for 30 minutes. Serve hot.


Enjoy with your favorite Mexican beer, Margarita or Sangria!!!