HBK Sour Cream Chicken Enchiladas

Prep Time: 25 minutes
Cook Time: 30-45 minutes


1-1.5 lbs cooked pasture raised chicken cut into chunks

1 cup cream of mushroom soup (this is a primal friendly one I recommend)

2 cups sour cream

2 tbs cooking fat (ghee, coconut oil, or lard)

3 medium jalapeno peppers, chopped and seeded

1 cup chopped white onion

2 cups raw cheddar cheese


  1. Preheat your oven to 350 degrees.
  2. Heat your cooking fat in a medium skillet on medium heat until it melts, about 3-5 minutes.
  3. Add the jalapeno peppers and onions and cook for about 7-8 minutes until soft.
  4. While the jalapeno peppers and onions are cooking, pour the chicken in a9x11 glass baking pan.
  5. When the jalapeno peppers and onions are finished cooking pour them over the chicken in the glass baking pan.
  6. Mix the sour cream and the cream of mushroom soup together in a medium mixing bowl until incorporated.
  7. Take half of the cheese and sprinkle it on the chicken, jalapeno pepper, and onion mixture.
  8. Pour the sour cream and cream of mushroom soup mixture on top of the mixture in the glass pan.
  9. Pour remaining half of the cheese over the sour cream and cream of mushroom mixture. 
  10. Bake at 350 degrees for 30-40 minutes until cheese is melted.