Sour cream enchiladas and Spanish rice

This dinner is uh-maze-ing! Serve it with refried beans and sweet corn cakes and it is an absolute Mexican feast!! And I mean feast, it makes a lot!

For the sour cream enchiladas.

  • 3 cans of creams of chicken soup (you might not use one, but have all 3 on hand just in case)
  • 1 pt. (16 oz) sour cream and about 1 cup extra
  • 1 small can green chilies diced
  • 1 lb grated Mexican cheese blend (more if you like it really cheesy like me :)
  • 1 bunch green onions, chopped
  • 24 – 30 corn tortillas
  • 4 chicken breasts, boiled then shredded/chopped
  • Black olives (optional)


  1. Fry tortillas until soft. 
  2. Mix together the chicken soup, sour creamand chilies. 
  3. Cover the bottom of a large cookie sheet with edges with a thin layer of the soup mixture. (Use no more than a fourth of the mixture.) 
  4. Mix together the chicken, cheese and green onions. 
  5. Drop a bit of the soup mixture onto a tortilla. 
  6. Place a hefty amount of the chicken on top. 
  7. Roll tortilla and place on the pan seam side down. 
  8. Continue with the rest of the tortillas. 
  9. This is where you might need the extra soup and sour cream. We ended up using all of the mixture for the inside, so we needed to make more of rthe top. If that happens to you too, mix the third can, cup of sour cream, and a little but if milk together to make a sauce. Then continue with the recipe.
  10. Spread the remainder of the soup mixture over the filled tortillas. 
  11. Sprinkle with remaining cheese and green onions mixture and black olives if desired. 
  12. Bake at 325 degrees for 30 minutes. Serves 6-8, maybe even 10!

For the Spanish rice
  • 3 T. vegetable oil
  • 1 onion, finely diced
  • 3 cloves garlic, pressed
  • 1 1/2 cups white rice
  • 1 (14 1/z oz.) can chicken stock
  • 1 (8 oz. can) tomato sauce
  • 3/4 cup water
  • Salt and pepper (to taste)

  1. Saute onion, garlic, and rice in the oil until the rice is light golden brown (this is how it gets it's slight nutty flavor).
  2. Add tomato sauce, chicken stock, and water. Stir to combine.
  3. Season with salt and pepper.
  4. Bring to a boil, then turn to low and place a tight fitting lid on the pot.
  5. Cook for 20-25 minutes until rice is fully cooked.
  6. Fluff with a fork before serving. Makes about 4-6 servings.

 And get ready for the big reveal...

....I guess it's a lot more dramatic when you can smell everything and you've been slaving away in a hot kitchen for 2 hours. But it is so good!


Kara said...

Looks DELISH!!!

Inspiring You To Save! said...

Visiting from the Blog Hops! I love your site. I can't wait to get to know you better. Stop by when you get the chance. I have a Meet Me Monday blog hop and I would love if you could join in.


Sarah said...

Sounds yummy :)

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