Sour Cream and Chicken Enchiladas

I call these the Great White Hype, because everyone loves these enchiladas. The good news is that you can omit almost any of the ingredients, and they will still come out good. That’s my kind of recipe!


  • 8oz container of sour cream
  • 1 can of mild Rotel (if you roll spicy, that’s fine too)
  • Cheese.  You can use any of the cheeses below
    • Velveeta
    • Cheddar
    • American
  • 1 8oz package of Sargento Fine Cut Shredded 4 Cheese Mexican
  • 1 8 oz package of shredded Queso Quesadilla Cheese
  • 1 container of mushrooms (optional)
  • Corn tortillas
  • Rotisserie chicken from the deli department
  • 1 can of mushroom soup, or 1 cup of heavy whipping cream, or 1 cup of half-and-half
  • 1 cup of chicken stock or 1 cup of water.


  1. Preheat oven to 350 degrees.
  2. Shred rotisserie chicken and set aside in a bowl. You do not want the skin!
  3. Empty both packages of shredded cheese (4 Cheese Mexican and Queso Quesadilla) into a bowl or onto a plate.
  4. Over medium high heat, stir together the mushroom soup, mushrooms, and 1 cup of chicken stock. When it start to bubble, put on simmer.
  5. Add Velveeta, cheddar, or American cheese. You can add as little or as much as you want. There’s really no need to measure.
  6. Stir and continue to cook on simmer for 5 minutes, or until cheese has (mostly) melted. If it looks too thick, add more chicken stock or water.
  7. Remove from heat.
  8. Add sour cream. Again, you can add as much or as little as you want.  ** If you want more of a cheesy sauce, your sauce should be yellow. If you want more of a sour cream sauce, your sauce should be white. Keep adding either until  you get the color you want.
  9. Add Rotel.
  10. Wrap your corn tortillas in a damp paper towel or cloth and microwave on high for 1 1/2 minutes.
  11. Remove tortillas from microwave and fill with shredded cheese mixture and a couple of pieces of shredded chicken. Roll into enchiladas and place in a 9 x 15 pan, seam-side down.

    rolled enchiladas
    They should look something like this.
  12. When your pan is full of enchiladas, top with any additional shredded cheese you might have left.
  13. Pour cheese/sour cream mixture over the enchiladas.
  14. Bake in a preheated over for 30 minutes, or until bubbly.


Best served with good ol’ plain white rice!


Until my next delivery ❤

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