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Chicken Enchiladas with Sour Cream

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(Recipe ID: 148)

Serves 4-6

Preparation time: 30 minutes; Cook time: 30 minutes

Source: Chef Joseph Lowery

Fun recipe to do with a couple of friends.  Easy and muy bien!


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 cup Tomato sauce (at least)
  • Olive oil as needed *
  • Salt, cumin, and chili powder to taste *
  • 1 dozen Corn tortillas
  • 1 1/2 cups Cooked chicken breast, shredded
  • 12 ounces (or 16 ounces) Monterey Jack cheese, grated
  • 2 4 ounce cans of whole green chilies, cut into thin strips
  • 1/2 cup White onion, finely chopped
  • 8 ounces Sour cream
  • 1/4 cup Tomato sauce
  • 1/4 cup onion, finely chopped
  • 1/2 cup Monterey Jack cheese, grated


To prepare the tortillas: 

  1. In a heavy skillet heat 3 tablespoons each oil and tomato sauce.
  2. Add a pinch each of salt, cumin, and chili powder.
  3. Place several tortillas in pan at once, turning very carefully to coat, soften and heat.
  4. Remove from the skillet and stack the prepared tortillas on a platter with paper towels between.
  5. Add more oil, sauce and seasonings to skillet as needed to cook remaining tortillas.

To assemble the enchiladas:

  1. Spread approximately 2 tablespoons of chicken over each tortilla, then a layer of cheese, a sprinkling of minced onion and a few strips of chilies.
  2. Roll up the enchiladas and place the seam sides down in a lightly greased baking dish.

To bake:

  1. Top the enchiladas with the sour cream, tomato sauce, chopped onion and the grated cheese in that order.
  2. Cover tightly with lightly oiled foil and bake in a pre-heated 325 degree oven for 30 minutes.

To serve:

  1. Remove foil carefully and serve enchiladas using two spatulas as they may be a little difficult to get out whole.

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