Sour Cream Enchiladas

I was going to make pizza for dinner tonight. I even told Hubby that was what he could expect for dinner when he came home from work. Yes, I know it's Saturday, and he doesn't normally work on Saturdays. But there's lots going on, and lots of folks are working really hard, so, long story short, he was at work today. And know what I found out later? He's had pizza for lunch for the last two days! Not that he would have minded, or said anything, but I thought that was funny. Anyway, I was on the phone with him while he was on his way home, and he mentioned White Enchiladas, and how much he liked them. They are so easy, and I had everything (almost) to make them. Oh, it was meant to be, sort of kizmet, you know? So I switched gears and tossed them together, then popped them in the oven. Want to know how I do it??? Today's your lucky day! Read on, my friend!

I pulled out cooked chicken from the freezer. Since I was in a bit of a hurry, I thawed it a little in the microwave, then chopped it and finished it in my cast iron skillet. Oh, yum! You could certainly use one of those precooked roasted chickens available in the stores, but this is what I had on hand today.


In a big bowl, stir together cream of mushroom soup, sour cream, chopped olives, and cheese. Lots and lots of cheese! Normally I would put in a can of mild green chilies, but I didn't have any. Instead, I used some pepper jack cheese that I had in the frig. Stir it all together, then add in the chicken.

Spoon about....... this much in each tortilla. This part is very precise.



Roll them up and put them in a greased 9x13 pan. I usually put in 8 or 10. This is what it will look like. Oh, you won't use all the stuff for the middle. The rest will be on top.


This is about how much will be left for the top.


Spread the last of the sour cream mixture on the top, cover it, and pop it in the oven! Let it bake for maybe, oh, say, a half hour, then uncover it, and bake it for another 15 minutes or so. This is what mine looked like.


Dish it up, and be prepared for your family to tell you how wonderful and talented you are. Just as they are getting a second helping!

Want the whole recipe?

Sour Cream Enchiladas

2 cans cream of mushroom soup
16 oz. sour cream
1 6 oz. can olives, chopped
1 lb cheese, grated - I used a combination of sharp cheddar, mozzerella, and pepper jack
about 2 cups cooked chicken, chopped
8-10 tortillas

Heat oven to 350. Grease a 9x13 pan and lid, or foil. Stir together soup, sour cream, olives, cheese and chicken. Spoon about 1/4 to 1/3 cup mixture onto tortilla. Roll up and place in pan. Repeat with remaining tortillas, saving some sour cream mixture for top. Spread remaining mixture evenly on top, cover, and put in oven for 30-45 minutes. Uncover and bake an additional 15 minutes.