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Sour Cream Chicken Enchiladas

Rated as 4.44 out of 5 Stars

"Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro."
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50 m servings 265
Original recipe yields 12 servings (12 enchiladas)


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  1. To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
  2. To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
  5. Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 265 calories; 13.3 22.8 13.1 40 664 Full nutrition

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  1. 645 Ratings

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Most helpful positive review

I have made this a couple of times now and think it is wonderful. I do have quickie version that developed from this recipe. I hope this will help someone in a bind or in a hurry. First I shred ...

Most helpful critical review

The tortillas got very soggy and gummy. I thing these would likely be better with corn tortillas. Also, I couldn't find "jalapeno salsa" and I live in Texas. I may try these again w/ corn to...

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Least positive

I have made this a couple of times now and think it is wonderful. I do have quickie version that developed from this recipe. I hope this will help someone in a bind or in a hurry. First I shred ...

The green salsa I used was HOT, but my boyfriend who is of Mexican decent said he thought the dish was better than his grandmother's enchilladas made with red salsa. "5 STARS!!! and this is the ...

Want to know how to make the tortillas not get "mushy"? Fry them for about 1 minute in oil~corn or canola. It adds a little fat but it stops the mushy problem. I used to make all enchiladas as ...

I love this recipe! I have made it so many ways, depending on what I have on hand (or can find at my small, rural grocery store). I through the entire bunch of cilantro into the blender for the ...

This is a fantastic recipe for enchiladas, and I would definitely make it again. The only change I made was to use Herdez brand salsa Mexicana in place of the jalapeno salsa, and it still provid...

We ate these three meals in a row and I don't even like leftovers! We used whole wheat tortillas and low fat sour cream to health 'em up a little. Skipped the jalepeno salsa since the salsa ve...

I have used both corn and flour tortillas in this recipe and loved them both !!! this recipe has gotten me a few marriage proposals and job offers ; )

I rarely give anything a five star but overall this was fabulous. It was so hearty and delicious. I let my boyfriend have some and he loved it and asked to take some left overs with him. (which ...

Wow! This was really super. The whole family just loved it. It really had so much flavor. I did cook the chicken with garlic in chicken stock with the onions so they were soft. Already added it ...