Chicken & Turkey · Lunch & Dinner

Sam’s Chicken Enchiladas

My friend Samantha gets requests for these from all her friends who have tasted them before, they are SO GOOD!  I had to have the recipe to make them myself!  I personally like these because unlike the ones you get at a Mexican restaurant, they only have a white creamy sauce on them, not the red enchilada sauce.


  • 1.5 cups light sour cream
  • 1 can cream of chicken soup
  • 1 small can of diced green chilies, drained
  • 1 onion, diced
  • 1 can black beans (drained), or refried or pinto if you prefer
  • 2 cups cheddar or taco cheese
  • 2-3 good sized boneless chicken breasts or 6-7 boneless tenderloins
  • 7-8 large flour tortillas, or any tortillas you prefer
Bring a large pot of water to a boil and put chicken in to cook for 20 minutes.  When cooked, use a fork to shred the chicken.
Preheat oven to 350.
In a large bowl, mix together the cream soup and 1 cup sour cream.  Spread a few spoonfuls of that mixture on the bottom of a 9×13 dish as your base.  

Into your bowl of the sour cream and soup mixture, pour your chilies, diced onion, black beans, shredded chicken and 1 cup of the cheese.
Mix all together.
Start filling tortillas with the mixture, rolling each up and placing seam side down in dish. 

 Top the enchiladas with remaining mixture (plus leftover 1/2 cup sour cream) and bake for 30 minutes.  
Top with the remaining 1 cup cheese and put back in oven for 5 minutes to melt.

Variations:  You can add corn, diced tomatoes, or avocado to the mixture.  Another thing I want to try next time is the kraft queso shredded cheese in these, I think that would be the ultimate cheesiness!

The Hub gets super duper excited when I make these!!! 

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