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BREAKSTONE'S Chicken and Sour Cream Enchiladas

Rated as 4.34 out of 5 Stars

"These easy, cheesy chicken enchiladas are ready in less than an hour for a quick weekday meal."
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Ingredients

55 m servings 762 cals
Original recipe yields 5 servings (10 enchiladas)

Directions

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin 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 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
  3. Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.

Footnotes

  • Kraft Kitchens Helpful Tips
  • Serving Suggestion: Serve this delicious dish with your favorite steamed vegetable for a well-rounded meal.
  • How to Shred Lettuce: Stack several washed and dried lettuce leaves on top of one another. Roll up the stack of leaves to form a cylinder. Slice the cylinder crosswise at 1/4-to 1/2-inch intervals to form long shreds.

Nutrition Facts


Per Serving: 762 calories; 29.7 g fat; 83.3 g carbohydrates; 41.2 g protein; 88 mg cholesterol; 1680 mg sodium. Full nutrition

Reviews

Read all reviews 44
  1. 62 Ratings

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

Very quick to put together. Perfect consistancy- not too soggy, not too dry. Only thing I would add is the spray the pan first for easy clean up.

Most helpful critical review

Great potential spoiled by the salsa. The right ingredients were all there, and the filling was delicious but the salsa just didn't work to contribute to the dish. I warmed each tortilla briefly...

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Very quick to put together. Perfect consistancy- not too soggy, not too dry. Only thing I would add is the spray the pan first for easy clean up.

Great potential spoiled by the salsa. The right ingredients were all there, and the filling was delicious but the salsa just didn't work to contribute to the dish. I warmed each tortilla briefly...

I cooked these last night and they were very easy and delicious. I actually made them the night before, sprayed very lightly with oil before adding the topping to keep the tortillas moist, and ...

I don't usually have much time to take for rating recipes, but this one was really good! They're a much healthier alternative to traditional enchiladas that are often soupy, greasy and loaded w...

It was okay. Would have been so much better with a verde enchilada sauce.

I was trying to use up a surplus of flour tortillas and sour cream when I found this. If you are looking for authentic Mexican, healthy or low-calorie recipes, you will want to keep searching (i...

This was SO good! Only thing I did different,I used pepper jack cheese and I added garlic powder to the mix,I also used melted cheese on top of the enchiladas instead of salsa,other than that......

I cooked the chicken with McCormicks Fajita seasoning. I didn't add the salsa, because I don't really like jarred salsa and thought it would be wierd anyway. I added some lime juice to the mix...

This recipe is amazing! Okay, it's not like the GREATEST thing ever, but it's definitely worth making. My suggestion is a simple one... Do like the recipe says and dice the chicken, don't shre...