Green Chile Chicken Sour Cream Enchilada

Green Chile Chicken Sour Cream Enchilada

This enchilada recipe is so easy to make, especially if you use a preprepared rotisserie chicken. The soup and sour cream adds a lot of flavor and creaminess.

Green Chile Chicken Sour Cream Enchilada | Erica Robbin

  • Servings: 6
  • Difficulty: Easy
  • Print

Flavorful and creamy!




  • 1 cup roasted green chile, roughly chopped
  • 2 cups cooked chicken, shredded
  • 1 can (10.5 oz) cream of chicken condensed soup, cream of mushroom is also fine to use
  • 5 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt (to taste)
  • 1/2 cup sour cream
  • 1 dozen tortillas
  • 1 cup cheese, shredded (any kind, mild or sharp cheddar, pepper jack)


  1. Preheat oven to 350 degrees F (177 C).
  2. Heat chicken, chile, soup, and spices in pan over medium heat.
  3. Remove from heat and stir in sour cream.
  4. Spread chile mixture on tortillas and stack either by alternating layers in a flat or rolled fashion. You might have some tortillas left, but using a generous amount will help prevent your enchilada from being dry.
  5. Sprinkle a small handful of cheese between layers, reserving the rest for the top.
  6. Bake in oven for 30 minutes until heated through, cheese is melted, and begins to brown.

Green Chile Chicken Sour Cream Enchilada © 2018 | All rights reserved.

Do you prefer to layer your enchilada in stacks or rolls?

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