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Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Brenda

Brenda

Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 664 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
  2. To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
  5. Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.
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Reviews

BunnyGirl
352

BunnyGirl

11/8/2007

I have made this a couple of times now and think it is wonderful. I do have quickie version that developed from this recipe. I hope this will help someone in a bind or in a hurry. First I shred chicken from a rotisserie chicken. Then for the filling I take salsa and strain out all the liquid and add the “dry salsa” to the chicken> I probably strain a cup to a cup and half. I also chop half of an onion and add that in. Then for the sauce I prefer just mixing the sour cream and jalapeno salsa. Spoon the chicken mixture into flour tortillas. Pour a little sauce into the pan then your enchiladas and the rest of the sauce on top and lots of Mexican blend cheese. This is my quick and easy version of this recipe! It tastes so, so good. I garnish with shredded lettuce, fresh tomatoes, and guacamole. Yum! Yum!

Peachy
309

Peachy

7/17/2005

The green salsa I used was HOT, but my boyfriend who is of Mexican decent said he thought the dish was better than his grandmother's enchilladas made with red salsa. "5 STARS!!! and this is the food of my people, so I should know!" (His grandmother is from Mexico and makes corn tortillas by hand, so I used corn tortillas rather than flour, to try to get closer to a true flavor of his childhood comfort food.) ...One *recommendation*: if you have two fat-trimmed chicken breasts (on bone or deboned, whichever) you can put them in a sauce pot with 2 cups chicken broth, a crushed clove of garlic, 1/4 of an onion and 2 tsp salt. Bring to boil, then simmer 20-35 mins (longer for large bone-in). Discard onion and garlic, reserve flavorful broth for something else, set chicken aside to cool. When cool enough, the chicken will pull apart easily and it's a great way of quickly preparing flavorful, very moist chicken that doesn't dry out. ... ASLO, WARNING - before you dump a jar of salsa in with your sour cream and cilantro, give it a taste. Salsa can be "off", as in sour/bad - even if it's been in an air-tight jar (this has happened to me), or the brand/heat level may not be to your liking. The flavor of the salsa will determine whether you like this recipe or not.

HBschoolgirl
275

HBschoolgirl

2/21/2008

Want to know how to make the tortillas not get "mushy"? Fry them for about 1 minute in oil~corn or canola. It adds a little fat but it stops the mushy problem. I used to make all enchiladas as this recipe states (no frying tortillas) and couldn't figure out why they were always mushy. Even corn tortillas have a better texture when fried for a minute ;)

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