Monster Sour Cream Enchiladas


Muenster and longhorn cheeses lend an unusual 'monster' taste to this enchiladas variation on a favorite Tex-Mex theme dish. These are very tasty. I got the recipe from my mom and even my picky family will eat them!

6 servings


  • 3 (10.75 ounce) cans condensed cream of chicken soup

  • 1 pint sour cream

  • 1 cup green chile peppers, diced

  • 12 (6 inch) corn tortillas

  • 1 roasted chicken, shredded

  • 8 ounces shredded Colby longhorn cheese

  • 8 ounces shredded Muenster cheese

  • 2 bunches green onions, chopped


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.

  3. Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.

Nutrition Facts (per serving)

975 Calories
64g Fat
47g Carbs
56g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 975
% Daily Value *
Total Fat 64g 82%
Saturated Fat 31g 157%
Cholesterol 206mg 69%
Sodium 1624mg 71%
Total Carbohydrate 47g 17%
Dietary Fiber 6g 20%
Total Sugars 5g
Protein 56g
Vitamin C 78mg 389%
Calcium 756mg 58%
Iron 5mg 30%
Potassium 898mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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