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The Husband’s favorite Tex Mex sour cream chicken enchiladas are on tonight’s dinner menu.

First things first.

This is not a recipe I came up with on my own, though I have tweaked it to our liking.

I originally found this recipe for Tex Mex sour cream enchiladas online (of course) and it’s become one of The Husband’s favorite dishes

I don’t make it often because, well, it isn’t exactly low in calories, but it is seriously delicious and will make your house smell amazing while it cooks.

I’ll be serving this pan with a side of homemade Spanish rice, salad and guacamole.


3-4 boneless chicken breasts, cooked and shredded

½ chopped onion

1 can Rotel

Taco seasoning (season to your liking)

1 can cream of chicken soup

1 8-oz container sour cream

1 cup milk

Shredded Monterey Jack cheese or Mexican blend

8-10 tortillas (I use flour)

Sliced jalapenos


Preheat oven to 350 degrees; brown onions in skillet until soft, then add shredded chicken, taco seasoning, Rotel and half of the can of cream of chicken soup.

Cook over medium high heat until mixed thoroughly.

Add mixture to center of tortilla and place in a 9X13-inch pan, seam side down.

Mix remaining soup, sour cream and milk in a bowl until combined and pour over tortillas.

Sprinkle with cheese and sliced jalapenos and bake for 20 minutes or until heated through.



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