Sour Cream Enchilada Recipe
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The original yummy recipe just calls for just 6 ingredients.
- 8 oz sour cream
- 1 can cream of chicken soup
- 1 bunch of green onions, chopped
- grated cheese, about 1 cup
- 1 small can of green chilies
- 8 tortillas corn tortillas
However, I have altered the recipe to include shredded chicken, spinach, and red bell peppers in order to make a more filling main dish, while stretching my meat costs. And at my house, we prefer flour tortillas.
I pour some green enchilada sauce over all the enchiladas and top with more cheese!
The result… absolute deliciousness!!
Cost breakdown for a double batch is $12.43 when buying ingredients from a local Hispanic market, Costco, and Sprouts.
16 enchiladas packed full of goodness for $0.78 each!!
And that is after adding chicken, spinach, red bell pepper and enchilada sauce to the recipe. Yes, please!
Sour Cream Chicken Enchiladas
Makes 16 enchiladas.
Ingredients:
- 16 flour tortillas
- 3 cups sour cream
- 2 4-oz cans diced green chilis (or one 7-oz can)
- about 2 cups grated cheese
- 2 bunches of green onions
- 1/2 bunch of spinach leaves, washed and cut into ribbons
- 2 cups, cooked, shredded chicken
- 1 red bell pepper, seeded and cut into julienne strips
- 1 28oz can of green enchilada sauce
- 1 cup chicken broth*
- 1 tsp adobo seasoning*
- 2 tbs butter*
- 2 tbs flour*
- **Instead of the last four ingredients, you can use one can of cream of chicken soup.
Directions:
- Melt the butter in a frying pan, add flour and adobo seasoning stirring often, add broth.
- (If you are using cream of chicken soup, skip the roux making step.)
- Mix chicken, sour cream, green chilies, half the cheese, green onions, roux, spinach, and red bell pepper together.
- Pour enough enchilada sauce into two 9×13 pans to cover bottom of pan.
- Spoon filling into tortilla, roll and place in the pan. Repeat with rest of filling and tortillas.
- Pour rest of enchilada sauce over the top of the enchiladas and top with remaining cheese.
- Place pans in oven and bake at 350’F for 20-30 minutes until cheese is melted and sauce is bubbly.
Now, how to freeze a double batch!
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