Creamy Chicken and Sour Cream Enchiladas

Creamy Chicken and Sour Cream Enchiladas

10 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    55 m
Recipe by  KNUDSEN

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (10)

Rate This Recipe
SuneeSequim
10

SuneeSequim

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 would do this recipe again in a heartbeat. Dec. 16th: I am making this recipe for a dinner party of 23 people. I made one up tonight to test the recipe and I liked it alot. My changes are: I omitted the cumin because I don't like cumin (go figure). What I decided after my taste test is I am going to split the recipe up and make one 1/2 with the salsa and make the other half with green chile verde sauce that comes in the cans. This is because the salsa is medium on the heat scale and I want to offer a choice. I don't agree with the other reviewer that the enchinadas were dry - they were moist as can be. Also, I bought (Costco) the shredded Mexican 4 cheeze mix to save time. Oh - and Costco will sell already cooked chicken breast meat - it took a while to shred but it was worth it. I think this is a great recipe!

LovinMyBoyz
9

LovinMyBoyz

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

LindsJ74
7

LindsJ74

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

More Reviews

Similar Recipes

Nutrition

Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

>

next recipe: