Sour Cream Chicken Enchiladas

Lyn Ortega, Albuquerque, New Mexico (1980)

Lyn was a friend of my mother’s – a fun person and a wonderful cook.

2 cloves garlic, minced
1 cup green chile, roasted, peeled and chopped
5 tomatoes, diced
1 med onion, chopped
1# chicken breast, cooked & shredded
1 pint sour cream
1/2 lb grated cheddar or cheddar/jack blend
12 corn tortillas or 8 flour tortillas


  1. Combine garlic, chile, tomatoes & onion in a saucepan. Cook until onions are tender & sauce is thickened.
  2. Combine chicken, cheese & sour cream. Fill tortillas with mixture & roll up. Top with sauce & sprinkle with more cheese.
  3. Bake at 350 until browned & bubbly, about 30 minutes (45 min if refrigerated before cooking).
  4. Serve with sour cream.
  • You can substitute 1 can diced tomatoes, undrained.
  • I use nonfat sour cream or plain yogurt.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s