Enchanted Sour Cream Chicken Enchiladas

Enchanted Sour Cream Chicken Enchiladas

43
Kate 12

"A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both."

Ingredients

30 m {{adjustedServings}} servings 434 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 540 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
  2. Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
  3. Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
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Reviews

43
  1. 52 Ratings

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This was very easy, fast and delicious! I sauted some garlic and olive oil and added some salsa to the sauce for more flavor. My family loved it!

WOW! This was delicious! I made it exactly as stated only I used reduced fat sour cream and 2% monterey jack cheese to cut calories a little. My daughter who is super picky about her food raved...

I really wish I'd read the reviews (all of them) before I made these. It seems that a lot of people who rated this a four or five altered the recipe and added flavor. I found that this lacked fl...