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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


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.