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Cheesy skillet sour cream enchiladas that are even faster than takeout

Realmomkitchen.com is where Laura is able to share her passion for cooking and food that was fostered by her mother from the time she was a young girl.  She shares her experiences in the kitchen, delicious family friendly recipes that an...

Cheesy sour cream enchiladas are the answer to all your problems

I recently decided to take my sour cream enchilada recipe and convert it to a skillet version. I must say that it turned out perfect and my daughter loved the results.

Of course, a good enchilada must include cheese — cheese inside and cheese on top! That is part of the reason my family loves them so much. We all LOVE cheese. The great thing is I have a great cheese from Cache Valley Cheese right here in my own beautiful home state.

I am proud to be a born and raised Utahn and love being able to support Utah businesses when I can. It makes it so easy when you have amazing goodness like Cache Valley Cheese right in your back yard. My family particularly loves the Mild Cheddar.

Cheesy sour cream enchiladas are the answer to all your problems
Image: Laura Powell/SheKnows

Sour cream skillet chicken enchiladas

Serves 6

Ingredients:

  • 2 cups cooked and shredded or diced chicken
  • 2 (10.5 ounce) cans cream of chicken soup
  • 1 can diced green chilies
  • 2 cups sour cream
  • 3-4 green onions, sliced
  • 3 cups Cache Valley Mild Cheddar Finely Shredded Cheese, divided
  • 12 corn tortillas
  • additional sour cream and chopped cilantro for garnish

Directions:

  1. In a large skillet (use an oven-safe skillet if you plan to finish it in the oven), combine the chicken, soup, green chilies, sour cream, green onions and 1 cup of the cheese together. Heat on stove on medium heat until heated through.
  2. Remove 2-1/2 cups of the mixture from the skillet and set aside.
  3. Top the remaining mixture in the skillet with 6 of the corn tortillas followed by 1 cup of the cheese.
  4. Then top with 1-1/2 cups of the chicken mixture that you removed from the pan and the remaining 6 tortillas.
  5. Then finish with the last of the chicken mixture and the remaining cheese.
  6. Now, if you used an oven-safe skillet, turn on your broiler and place the skillet in the oven for a few minutes until the cheese is nice and bubbly. Or you can cover the skillet and allow to cook on the stove on medium-low until the cheese is melted.
  7. Remove from oven and allow to sit for about 3 minutes and then serve.
  8. Garnish each serving with additional sour cream and chopped cilantro if desired.
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