Sour Cream Enchiladas. Heat a large skillet over medium-high heat. Remove from heat; stir in sour cream and green chilies. Sour Cream Chicken Enchiladas Sour Cream Chicken Enchiladas.

Sour Cream Enchiladas Place a dollop of sour cream on each serving, then sprinkle on sliced green onions. Sour Cream Chicken Enchiladas are an easy Tex-Mex style dinner idea. Creamy, cheesy, and quick to prepare, these are sure to be a favorite.

Hey everyone, it is John, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, sour cream enchiladas. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Heat a large skillet over medium-high heat. Remove from heat; stir in sour cream and green chilies. Sour Cream Chicken Enchiladas Sour Cream Chicken Enchiladas.

Sour Cream Enchiladas is one of the most well liked of current trending meals in the world. It's easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Sour Cream Enchiladas is something that I have loved my entire life. They're nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook sour cream enchiladas using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Sour Cream Enchiladas:

{Take 8 of Flour Toritillas.
{Make ready 1 can of Cream of Mushroom Soup.
{Take 1 lb of Ground Beef.
{Prepare 16 oz of Sour Cream.
{Make ready 1 can of Sliced Olives.
{Get 2 cup of Shredded Cheddar Cheese.
{Make ready 1 can of Green Enchilada Sauce.

No condensed soup in this recipe, and use a rotisserie chicken for a time saver! The best Sour Cream Chicken Enchiladas. Many of you have asked for my sour cream enchilada recipe and here it is. I know that you will LOVE the recipe that our family calls the BEST Sour Cream Chicken Enchiladas.

Instructions to make Sour Cream Enchiladas:

Preheat oven to 375°..
Brown ground beef in skillet. Drain fat..
Mix ground beef, cream of mushroom soup, sour cream and sliced olives in large mixing bowl..
Coat bottom of baking dish with 1/4 of Enchilada Sauce..
Heat flour tortilla in a skillet until warm and flexible. Scoop about a cup of mixture onto tortilla. Roll tortilla, fold edges and place in baking pan/enchilada sauce. Repeat..
Pour remaining Enchilada Sauce over enchiladas..
Sprinkle Cheese on top of enchiladas..
Cover with foil..
Cook for 40 minutes..
Remove foil and cook for an additional 10 minutes..

I have been making these for years… literally years and it just gets better and better over time. Combine sour cream, soup, and other ½ chilies in a saucepan and heat through. Fill tortillas with meat mix, wrap, and place in pan. Pour the rest of the soup mixture over the top of tortilla wraps and sprinkle with cheese. These sour cream chicken enchiladas are super creamy and cheesy.

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