BREAKSTONE'S Chicken and Sour Cream Enchiladas

BREAKSTONE'S Chicken and Sour Cream Enchiladas


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


55 m {{adjustedServings}} servings 762 cals
Serving size has been adjusted!

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

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  • Prep

  • Ready In

  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.
Tips & Tricks


  • Kraft Kitchens Helpful Tips
  • Serving Suggestion: Serve this delicious dish with your favorite steamed vegetable for a well-rounded meal.
  • How to Shred Lettuce: Stack several washed and dried lettuce leaves on top of one another. Roll up the stack of leaves to form a cylinder. Slice the cylinder crosswise at 1/4-to 1/2-inch intervals to form long shreds.
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  1. 60 Ratings


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...

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 ...