Green Chile Sour Cream Shredded Chicken Enchiladas • I am New Mexico

Green Chile Sour Cream Shredded Chicken Enchiladas

Green Chile Sour Cream Shredded Chicken Enchiladas

Photo by ig @dsmitty90

Photo by ig @dsmitty90

  • YIELD: 6 Servings
  • PREP: 30 mins


  • 3-4 cooked chicken breasts
  • 8 ozs sour cream
  • 6 ozs chicken stock
  • 4 oz heavy cream
  • 6 ozs New Mexico Green chile
  • 1 onion
  • 1 cup mild cheddar cheese
  • 24 corn tortillas
  • vegetable oil


  1. Preheat oven to 375 degrees. Shred chicken with a fork. In a large mixing bowl, combine shredded chicken, sour cream, chicken stock, heavy cream, green chile, onion, salt, and ONE cup shredded cheddar cheese. Set aside. In a frying pan heat vegetable oil at about medium-high heat til hot. Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side). Allow to cool on paper towels. In an 9″ x 13″ baking pan, make a layer of tortillas, then put a layer of filling, then another layer of tortillas, then add more filling and one more layer of tortillas. Spread remaining filling mixture across the top of the enchiladas. Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like. Bake uncovered for 30 minutes or until cheese appears melted.

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