Sour Cream Enchiladas

Rating: 4.57 stars
183 Ratings
  • 5 star values: 124
  • 4 star values: 44
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 2

Simple and tasty, a nice change for weeknight dinners!

 By lara
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.

  • Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

Nutrition Facts

Per Serving:
783 calories; 36.2 g total fat; 86 mg cholesterol; 1678 mg sodium. 80.2 g carbohydrates; 33 g protein; Full Nutrition

Reviews (142)

Read More Reviews

Most helpful positive review

Patti Terranova
Rating: 5 stars
06/10/2009
I have made these enchiladas for years and everyone loves them. A couple things I do differently....I always shred my chicken instead of cubing it - I really think it improves the dish and I spoon some of the soup mixture on top of the chicken inside of the tortillas then spread the rest of the soup mix on top. Awesome meal with some mexican rice and a simple salad. Read More
Helpful
(158)

Most helpful critical review

FIVELETTE
Rating: 3 stars
06/22/2010
Pretty good but a little bland. They'll need some doctoring next time. Will definitely make again just use this recipe as a base. Read More
Helpful
(2)
183 Ratings
  • 5 star values: 124
  • 4 star values: 44
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Patti Terranova
Rating: 5 stars
06/10/2009
I have made these enchiladas for years and everyone loves them. A couple things I do differently....I always shred my chicken instead of cubing it - I really think it improves the dish and I spoon some of the soup mixture on top of the chicken inside of the tortillas then spread the rest of the soup mix on top. Awesome meal with some mexican rice and a simple salad. Read More
Helpful
(158)
Patti Terranova
Rating: 5 stars
06/10/2009
I have made these enchiladas for years and everyone loves them. A couple things I do differently....I always shred my chicken instead of cubing it - I really think it improves the dish and I spoon some of the soup mixture on top of the chicken inside of the tortillas then spread the rest of the soup mix on top. Awesome meal with some mexican rice and a simple salad. Read More
Helpful
(158)
MamaMary
Rating: 5 stars
06/05/2009
You will love this. I use a little cream cheese in the sour cream mixture to make an even richer taste. I also use a extra chicken breast and make HUGE enchiladas. When you do this it's hard to get them out of the pan without them falling apart but by the time they make it out of the oven no one cares. Try it. You'll like it! Read More
Helpful
(50)
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LuvSummer
Rating: 5 stars
06/26/2009
I loved this recipe! I made it last night for my husband and picky 8 year old and they ate it all! I lowered the fat and calories by using 97% fat free tortillas weight watchers shredded cheese and fat free sour cream. They didn't know the difference and it was yummy! Read More
Helpful
(40)
Heather Beach
Rating: 5 stars
06/10/2009
This is an awesome recipe. I did make a few changes. I sauted the chicken onions and added garlic salt and fresh mushrooms. I took the advice of the other review on here and made them bigger and I used more cheese. It turned out great and my man loved it! Read More
Helpful
(22)
Micah Stewart Karl
Rating: 5 stars
09/11/2009
I like this recipe however I have done things a little different. I stir in the soup mix with the chicken add a block of cream cheese can of sweet corn can of black beans and a can of rotel (spicey). I put the cheese on top. Read More
Helpful
(19)
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1SWILSON
Rating: 5 stars
06/10/2009
This is great recipe. I love the sauce. I did stuff them bigger and used more cheese. Next time I want to add more spices and maybe peppers with the chicken. Will make again though! Read More
Helpful
(13)
Christine Schelstraete
Rating: 5 stars
08/04/2009
This is an excellent recipe. I did change it up by using 3 chicken breasts 3/4 8oz block of cream cheese 8-10 mild jalepenos chopped (adding them to the sour cream mixture) and spooning it on the chicken before rolling the enchiladas up giving it a superb flavor. Read More
Helpful
(12)
kann3140
Rating: 5 stars
06/10/2009
The easiest and best recipe for enchiladas! The onions were a little crispy and I didn't like it at first. After the second helping I decided I loved the texture of the onions. I will cook this again without ANY deviations from the original recipe. Awesome! Read More
Helpful
(12)
Peter
Rating: 5 stars
07/27/2009
This was great. I followed some of the suggestions cooked the onions with the chicken to soften it then added cream cheese for a little smoother flavor. Read More
Helpful
(9)
FIVELETTE
Rating: 3 stars
06/22/2010
Pretty good but a little bland. They'll need some doctoring next time. Will definitely make again just use this recipe as a base. Read More
Helpful
(2)
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