Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas


SERVINGS: 6 servings

PREP TIME: 15 minutes

COOK TIME: 45 minutes

TOTAL TIME: 1 hour


  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 HERB-OX® Chicken Bouillon Cube, dissolved in 1 cup hot water
  • 1 (10 ¾-ounce) can cream of chicken soup
  • 2 (10-ounce) cans of HORMEL® Premium Chicken Breast, drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup sour cream
  • 1 cup shredded Mexican cheese blend
  • Sliced jalapeno pepper, if desired
  • 10 small flour tortillas
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1.   Heat oven to 350°F. Heat oil in medium sauté pan. Add onion and cook until browned.
2.   In small bowl mix together chicken broth and cream of chicken soup in a small bowl. Spread a few tablespoons of mixture on bottom of 9x13-inch pan.  
3.   In large bowl, combine remaining broth mixture, onion, chicken, beans and sour cream. Spread 2 tablespoons chicken mixture and sliced jalapeno pepper, if desired, in middle of each tortilla. Top with 1 tablespoon shredded cheese.
4.   Roll and place seam-side down in pan. Repeat with remaining tortillas. Bake 45 minutes. 
Rated 3 out of 5 by from Sour Cream Chicken Enchiladas When I found this recipe it sounded like a great foundation recipe. Outside of the mexican shredded cheese it didn't sound very flavorful. So, I decided to spice it up a touch & replaced the cream of chicken soup with Campbells Fiesta Cheese soup. Perfect!! Just enough flavor to add that Festive Zing!! This meal is now on our menu rotation! We call them Fauxchiladas! Enjoy!
Date published: 2017-04-08
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