Sour Cream Chicken Enchiladas

These are a very mild chicken enchilada. 


  • 8 ounces sour cream
  • 1 6 oz can chopped green chilies
  • 1/2 cup or so homemade chicken stock
  • 1 cup shredded or diced cooked chicken
  • salt and pepper to taste
  • 6 corn tortillas
  • 1 cup shredded Cheddar cheese or a Mexican mix


  • In a skillet, heat the sour cream, chilies and 1/2 cup of chicken broth. Stir as you heat it. If it seems too thick, add a bit more chicken broth (or water if you used frozen broth and 1/2 cup is all you've got!).
  • Remove 1/2 cup or so of the sauce at this point and set aside to top the enchiladas.
  • Add the chicken and stir in, then simmer 15 minutes or so to blend the flavors.¬† Add salt and pepper to taste, which will depend heavily on how seasoned your broth was.
  • Preheat the oven to 350 F while your chicken mix is simmering.
  • When it's close to the 15 minutes, heat your corn tortillas so they'll be more pliable. I have a Styrofoam tortilla warmer that goes in the microwave that I picked up for $1 at the grocery store years ago.
  • Lay a tortilla on your cutting board or on a plate, place some of the chicken mix in the middle¬† in a row across the tortilla, then add a small bit of grated cheese, then roll the tortilla up and place seam side down in a small baking dish. Repeat until all the chicken sauce is used up. Top with the 1/2 cup of sauce that you pulled out earlier. Sprinkle the rest of the cheese on top.
  • Bake uncovered at 350F for 15-20 minutes.