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BREAKSTONE'S Creamy Sour Cream Chicken Enchiladas

Rated as 3.92 out of 5 Stars

"Dinner's on the table in less than an hour with these cheesy chicken enchiladas baked with chunky salsa."
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Ingredients

40 m servings 625 cals
Original recipe yields 6 servings (12 enchiladas)

Directions

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro until well blended.
  2. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
  3. Bake 25 minutes. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream.

Footnotes

  • Kraft Kitchens Tips:
  • Shortcut: Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken. Or, use 2 pkg. (6 oz. each) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips, cut into bite-sized pieces.
  • How to Warm Tortillas: Stack tortillas, then wrap in foil. Bake at 350 degrees F for 10 to 15 min. or just until warmed. Or, wrap tortillas loosely in wax paper and microwave on HIGH 1 min. or just until warmed.
  • TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Nutrition Facts


Per Serving: 625 calories; 23.3 g fat; 68.3 g carbohydrates; 33.3 g protein; 72 mg cholesterol; 1601 mg sodium. Full nutrition

Reviews

Read all reviews 10
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is a mild,creamy, and filling version of Enchiladas. I usually hate enchiladas because of the awful red sauce. This is so great because the salsa replaces the sauce. It so simple to make. ...

Most helpful critical review

This was okay. Wasn't a fan of the chicken in this recipe.

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This is a mild,creamy, and filling version of Enchiladas. I usually hate enchiladas because of the awful red sauce. This is so great because the salsa replaces the sauce. It so simple to make. ...

These enchiladas were super easy and good. I had roasted a whole chicken Sunday and had leftover meat. So this was a great to make it into a meal. Next time, I think I will only use half a can o...

This recipe was excellent!! The only changes I made was I doubled the soup and the sour cream for the "stuffing" of the enchiladas. Next time I might saute some onions and bell peppers for some...

This was okay. Wasn't a fan of the chicken in this recipe.

This was a wonderful recipie! Next time I will use enchilada sauce instead of the salsa. I made homemade chicken stock and this was perfect to use the chicken for.

This is similar to the enchilada recipe we use with leftover turkey every year! To get about a dozen well-stuffed enchalidas increase the turkey by 1 cup. I also add about a 1/2-3/4 cup of chopp...

This turned out fine, but the soup filling really wasn't doing it for me. I don't think I'll be making this again.

Not my thing... After making authentic chicken ench. I guess nothing else tastes as good.

Excellent taste for even the pickiest of eaters! Thanks for sharing this recipe.