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Let’s get one thing straight before you scroll down to the recipe to read the list of ingredients, if Rick Bayless were reading this post right now he’d probably roll his eyes.  I’m not sure if anywhere in Mexican cooking (I’m talking about authentic Mexican cooking) is Campbell’s cream of chicken soup used for any recipe. Two cans no less.

{It just tastes good.}

I played with this recipe a bit trying to make it easy, satisfying and little more healthy.  You’ll still get that creamy, comforting goodness when it comes out of your oven.  Top it with chopped tomatoes as I did, or any combination of things, like chopped scallions or sliced avocado.  That would make for such a pretty presentation.

Here’s a quick list of what I did:

1.  I poached the chicken with sliced onions, salt and cracked black peppercorns

2. I used a can of organic black beans to give it a little more oomph rather than just filling the tortillas with chicken and I also used organic sour cream

3. I kept the heat down a bit, by using just green chiles for flavor

4. I used shredded sharp cheddar cheese

5. I topped the finished enchiladas with a combination of chopped tomatoes from my garden. 

 This is definitely a dish I’d make on a weeknight…just 25 minutes in the oven.  In fact, we had it last night.

{Would you add or sneak any other veggies inside your enchiladas?}

Pre-heat your oven to 375 degrees.  You’ll need to chop or shred 3 poached chicken breasts.  If you’re unsure of how to poach, check out my post on this technique here. In a medium mixing bowl, use a wire whisk to combine 2 cans of cream of chicken soup, 3/4 cup of sour cream with 4 oz of chopped green chiles.  Set aside.

Place the chopped chicken into a large mixing bowl.  Add a can of rinsed, drained black beans and a little more than 1 cup of the soup-sour cream mixture.  Stir to combine.  You’ll need 8 fajita-size flour tortillas.  I suggest warming  them in your microwave (sitting on a damp paper towel) for 20 seconds on high.  I did this 4 at a time.  Note:  you may need a little more of the soup mixture depending on how large your 3 chicken breasts were.

Use the back of a spoon to spread 1/4 cup of the soup-sour cream mixture into your baking dish.  You’ll want to cover the entire baking dish with the mixture.

Depending on how large your chicken breasts were, you’ll want to scoop 1/4-1/2 cup of the chicken-bean mixture onto each warmed tortilla.

I used a scant 2 tbsp of shredded sharp cheddar cheese inside each enchilada.  Then tightly roll up and place into your prepared baking dish.

Top with remaining soup-sour cream mixture, spreading to cover each tortilla and then top with remaining shredded cheese.  Bake in pre-heated oven for 25 minutes or until cheese is melted and bubbly.

Top with 1/4 cup chopped tomatoes and/or chopped green onions for color.

Weeknight Sour Cream and Chicken Enchiladas


3 boneless chicken breasts, poached and chopped or shredded

2 cans cream of chicken soup

3/4 cup sour cream

1 4-ounce can of chopped green chiles

1 can black beans, rinsed and drained

8 fajita-sized flour tortillas, warmed

2 cups shredded sharp cheddar cheese

1/2 cup assorted, chopped tomatoes

2 green onions (green parts), chopped


Pre-heat oven to 375 degrees.

Combine both cans of soup with sour cream and green chiles using a wire whisk.  Set aside.

Poach chicken.  Let cool and then chop (or shred).  Place prepared chicken into large mixing bowl.  Add black beans and mix to combine.

Add 1 cup of soup-sour cream mixture to chicken-black bean mixture and combine.  Using the back of a spoon, add  1/4 cup of soup-sour cream mixture to baking dish and spread to cover entire dish.

Place 4 tortillas at a time onto a damp paper towel.  Microwave on high for 20 seconds.  Add 1/4-1/2 cup of chicken mixture to each tortilla and then 2 tbsp of cheese.  Roll up and place into prepared baking dish.  Repeat with remaining 4 tortillas.  Top with remaining soup-sour cream mixture, spreading to cover all 8 enchiladas.  Top with remaining shredded cheese.

Bake in pre-heated oven for 25 minutes or until cheese is melted and bubbly.