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Prep Time: 20 minutes  •  Cook Time: 30 minutes  •  Serves: 4

Credit: Stacy Johnson


4 Boneless Skinless Chicken Breasts, cooked and shredded

1 small onion, diced

1 small can of green chilies, drained

8 oz containerĀ of Old Home Sour Cream

1 large can of green enchilada sauce

1 bag of shredded cheese, cheddar/jack

1 pkg of large tortillas

1 can of diced tomatoes, drained

Salt, pepper, garlic powder, chili powder


  1. Preheat oven to 350 degrees.
  2. Saute the shredded chicken with a small diced onion. Season with salt, pepper, garlic powder, and chili powder.
  3. Pour in diced tomatoes, green chilies, 6 tbsp of Old Home Sour Cream, and 6 tbsp of enchilada sauce.
  4. Thoroughly heat and pour into a bowl. Fill up each tortilla shell with this mixture and roll up.
  5. Place rolled tortillas in a casserole dish. Now mix up half the container of sour cream with the can of enchilada sauce.
  6. Pour generously over the rolled tortilla shells. Then cover with any cheese of your liking.
  7. Bake for 30 minutes, or until cheese is melted and slightly golden. Serve hot! Enjoy!