Creamy Chicken and Sour Cream Enchiladas

Creamy Chicken and Sour Cream Enchiladas


"Creamy chicken and cheese filling is wrapped in tortillas, covered with salsa and baked until bubbly for this delicious chicken enchilada casserole. Serve with crisp, fresh lettuce and tomato."


55 m {{adjustedServings}} servings 443 cals
Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 992 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. 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.
  4. Sprinkle with remaining 1/2 cup cheese.
  5. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
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  1. 15 Ratings


Dec 22nd: This recipe was a HIT! The changes I made were perfect. I made 33 enchiladas! I did not need to buy 2 bags of the (Costco) shredded Mexican 4 cheeze mix. I now have a whole bag left. I...

Pretty good. My VERY picky husband liked it! Next time I will make more of the filling to go into the tortillas.

These are the BEST! I make it with chile verde sauce and add extra sour cream and cheese on top when served. Yummm!