Sour Cream Chicken Enchiladas


  • 2 cups cooked chicken, shredded
  • 1 cup sour cream
  • 2 cups Monterey Jack cheese, shredded
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 10 flour tortillas
  • 1 (10 oz) can green enchilada sauce
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste


  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a bowl, mix the shredded chicken, sour cream, half of the cheese, onion, and garlic. Season with salt and pepper.
  3. Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in the prepared baking dish.
  4. Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining cheese.
  5. Cover with aluminum foil and bake in the preheated oven for 30 minutes.
  6. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
  7. Garnish with chopped cilantro before serving.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

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