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Ultimate Creamy Shredded Chicken Delight

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Ingredients

Adjust Servings:
3 - 4 chicken breasts (depending on size)
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or (10 1/2 ounce) can cream of chicken soup
1 (4 ounce) can diced green chilies
1 small onion (diced)
1 dash salt
1 cup cheddar cheese (shredded, for filling mixture)
1 cup cheddar cheese (shredded, for topping)
12 corn tortillas
vegetable oil (for frying)

Nutritional information

508.9
Calories
282 g
Calories From Fat
31.4 g
Total Fat
15.4 g
Saturated Fat
106.7 mg
Cholesterol
931.1 mg
Sodium
28.4 g
Carbs
3.5 g
Dietary Fiber
3.8 g
Sugars
29.1 g
Protein
278 g
Serving Size

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Ultimate Creamy Shredded Chicken Delight

Features:
    Cuisine:

    Added a can of Ole El Paso red enchilada sauce to cream mixture.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    The Best Sour Cream Shredded Chicken Enchiladas,Got this recipe from my older step-sister. We eat it at almost all pot-luck family gatherings.,Added a can of Ole El Paso red enchilada sauce to cream mixture.,I found this recipe at a locally owned grocery years ago. One day, i happened to remember fixing it when my kids were young and they loved it. I lost my recipe but remembered what went in it and ended up fixing it again. Everyone that has tried it, loves this recipe. I add McCormick’s enchilada seasoning to my chicken mixture and cover the enchiladas with salsa or red enchilada sauce before baking. Either way, it’s a great recipe


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    Steps

    1
    Done

    Preheat Oven to 375 Degrees.

    2
    Done

    Cook Chicken Breasts. I Usually Microwave Them Covered in Parchment Paper Until Cooked Through.

    3
    Done

    Shred Chicken With a Fork.

    4
    Done

    in a Large Mixing Bowl, Combine Shredded Chicken, Sour Cream, Soup, Green Chiles, Onion, Salt, and One Cup Shredded Cheddar Cheese. Set Aside.

    5
    Done

    in a Frying Pan Heat Vegetable Oil at About Medium-High Heat Til Hot.

    6
    Done

    Then Soften Each Corn Tortilla in Oil Until Slightly Firm but Still Soft (about 5-7 Seconds on Each Side). Allow to Cool on Paper Towels.

    7
    Done

    Spoon Filling Into Tortillas, Roll Them Up and Place Them in an 9" X 13" Baking Pan.

    8
    Done

    Spread Remaining Filling Mixture Across the Top of the Enchiladas.

    9
    Done

    Sprinkle Remaining 1 Cup Cheddar Cheese Over the Top of the Enchiladas. If You Like Cheese Feel Free to Add as Much Cheese Topping as You Like.

    10
    Done

    Bake Uncovered For 30 Minutes or Until Cheese Appears Melted.

    Avatar Of Diana Fuller

    Diana Fuller

    BBQ pitmaster specializing in slow-cooked and tender smoked meats.

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