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Sour Cream Enchiladas | Gourmet Ontario

Sour Cream Enchiladas

When I was a teenager, one of my favorite restaurants to go to was “Chi-Chi’s”. I always ordered the same thing on the menu, the “Enchiladas Supremas”. Since the restaurant is no longer open, I decided to try to recreate it at home. I made it this evening for my mom while home for a visit. She excitedly watched me prepare the enchiladas in the kitchen saying she couldn’t wait to try them. I served them with a Mexican rice dish on the side. A nice cold margarita would be great with this as well or a white wine such as a Pinot Gris or a Gewurztraminer. I hope you will enjoy them as much as we do.


Sour Cream Enchiladas


  • 1/2 onion, chopped
  • 1 can green chilies
  • 1-2 chicken breasts, grilled and chopped
  • 3 oz cream cheese
  • 1-3/4 cup cheese, divided- I used mix of mozzarella and provolone. Monterrey jack and cheddar can also be used.
  • 1 cup, 1 Tbsp milk
  • 1/4 tsp cumin
  • 8 oz sour cream
  • 1 can Cream of Mushroom soup
  • 3 whole wheat tortillas


  1. In a skillet, cook onion and can of green chilies.
  2. Grill chicken breast. Chop into thin slices.
  3. In a mixing bowl, combine cream cheese, 1 cup cheese, 1 tablespoon milk, cumin, onion and pepper mixture, and grilled chicken.
  4. Spoon chicken mixture onto tortilla and place in a greased rectangular glass baking dish.
  5. In a mixing bowl, combine 1 cup milk, sour cream, 1/2 cup of cheese, and can of Cream of Mushroom soup.
  6. Pour soup mixture over the enchiladas and cover with foil.
  7. Bake at 350 degrees for 35 minutes or until heated through.
  8. Top with remaining cheese and allow to melt. Top with chopped tomatoes if desired.

This recipe can be made in a low fat or fat free version but substituting the sour cream, cheese, cream cheese, and soup for low fat or fat free products. It is just as wonderful.


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