Recipe: Green Chili Chicken Sour Cream Enchiladas


I am a lady of few words today.  It has been a busy week, and I am not much in a groove of trying new recipes or taking many pictures this week.  I did decide to make enchiladas last night, without even looking for a recipe.  I used my cooking instincts, which I honestly wondered if I had lost since I have been pinning and trying so many other recipes.

I did not have any real intentions of sharing this creation because I honestly just threw it all together.  But, when my family declared it the best enchiladas I had ever made, I knew that I should write it down before I forgot how I made them.  And, if I need to write it down, I might as well share it with everyone.  Luckily I had taken a few pictures just in case it was a winner.

Green Chili Chicken Sour Cream Enchiladas

Green Chili Chicken Sour Cream Enchiladas


3 bone-in chicken breasts

1 1/2 cups sour cream

1 cup chicken broth

1 15 ounce can green chili enchilada sauce

Salt, to taste

Pepper, to taste

2 cups shredded cheese (I used a Mexican mix)

10 corn tortillas


  1. Place the chicken in the crock pot, cover it with water, and season it with salt, pepper, and cumin. Cook for 6 hours on high heat.
  2. Remove the chicken and strain the chicken broth.
  3. Shred the chicken. You will need about half of it for this recipe, and you can save half of it for later.
  4. Preheat the oven to 350, and prepare a 9x13 inch pan by spraying lightly with cooking spray.
  5. Mix together 1 cup of the chicken broth and 1 1/2 cup sour cream. Season with a dash of salt and pepper. Add half of the shredded chicken.
  6. Wrap the corn tortillas in a damp paper towel, and microwave for about 30 seconds to soften.
  7. Using a slotted spoon, add about 2 tablespoons of the sour cream/chicken mixture to each tortilla. Wrap up and place in the pan with the seams down.
  8. Spoon some of the remaining sour cream mixture (it will be mostly liquid at this point) over the corn tortillas.
  9. Add 1 cup of the cheese to the top of the corn tortillas.
  10. Pour the green chili enchiladas sauce over the cheese, covering all of the tortillas and allowing the overflow into the sides of the pan.
  11. Add the final layer of cheese, approximately 1 cup.
  12. Bake for 20 minutes.
  13. Remove from the oven and serve with salsa and additional sour cream, optional.


Tagged , . Bookmark the permalink.

4 Responses to Recipe: Green Chili Chicken Sour Cream Enchiladas

  1. Great recipe, Natalie! I’ve been craving enchiladas lately and I know these would be a big hit in my house. Thanks for sharing! Have a happy Memorial Day weekend with your family!

    • You have a great Memorial Day weekend, too, Georgia! I am wrapping up the end of the school year by doing videos and photo books for teachers. 3 1/2 more days of school – yippee!!

  2. Janie Perez says:

    I made these yesterday and they were delicious. Thanks for the share!

  3. Sandi Hooyman says:

    this was simply delicious and simple to make!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge