Thursday, April 30, 2009

Sour Cream Chicken Enchiladas

I've been making this recipe for a while now and every time I do, it's such a hit, I decided to post the recipe. Like the meatloaf recipe, it too is very easy to make. Tasty and easy are always a good combo!


  • 3 small boneless chicken thighs
  • 1 lb sour cream
  • 2-4.5 oz cans of chopped/peeled green chiles
  • 1 lb (family size0 cream of chicken soup
  • 8 oz package of Mexican style blend cheese
  • 1 dozen white corn tortillas


Boil chicken breasts in saucepan filled 3/4 of the way with water for 45 minutes. Let cool then shred. Combine shredded chicken with sour cream, green chiles, and cream of chicken soup in a large pot. Bring to boil and simmer for five minutes. Remove from heat. In 13 x 9 baking dish layer mixture, corn tortillas, mixture, corn tortillas, mixture in a similar fashion as making lasagne. Finish by sprinkling 3/4 of the cheese on top. Bake at 350 degrees for 30 minutes. Remove from oven and sprinkle remaining cheese around the edges (during baking the cheese will have melted, thus pulling away from the edges) and bake for an additional 15 minutes. Let cool before serving.

Chk Enchil

Note: Though Hawaii has many great qualities buying ingredients to cook Mexican food is not one of them which is why I use the can chiles for this recipe.

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