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Sour Cream Chicken Enchiladas

Entertaining Jump to Recipe

Looking for a delicious and satisfying meal that is packed with bold and savory flavors? Look no further than Sour Cream Chicken Enchiladas! This mouth-watering dish features tender shredded chicken wrapped in warm tortillas and smothered in a tangy and creamy sour cream sauce.

Prep Time

Cook Time

Meal Type


1 tablespoon vegetable oil
1 large onion, chopped
1 HERB-OX® Chicken Bouillon Cube, dissolved in 1 cup hot water
(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 9×13-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.