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BREAKSTONE'S Chicken and Sour Cream Enchiladas

BREAKSTONE'S Chicken and Sour Cream Enchiladas

  • Prep

  • Ready In


These easy, cheesy chicken enchiladas are ready in less than an hour for a quick weekday meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 762 kcal
  • 38%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 83.3g
  • 27%
  • Protein:
  • 41.2 g
  • 82%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1680 mg
  • 67%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended.
  2. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
  3. Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
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Very quick to put together. Perfect consistancy- not too soggy, not too dry. Only thing I would add is the spray the pan first for easy clean up.


Great potential spoiled by the salsa. The right ingredients were all there, and the filling was delicious but the salsa just didn't work to contribute to the dish. I warmed each tortilla briefly in a small saute pan with a little vegetable oil to soften, then filled them with that delightful, creamy chicken mixture, adding more than called for (I ended up with six enchiladas, not ten) as well as an extra handful of cheese. It was the salsa that took this from great to mediocre - it would have been better with an enchilada sauce or nothing at all. This was salvaged by the filling and the toppings of chopped lettuce, tomatoes, sliced black olives and a plop of sour cream.


I cooked these last night and they were very easy and delicious. I actually made them the night before, sprayed very lightly with oil before adding the topping to keep the tortillas moist, and simply popped them into the oven when I got home from work. Cooked for 5-10 minutes longer since they were chilled and they turned out great.