BREAKSTONE'S Chicken and Sour Cream Enchiladas Recipe

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Most Helpful Positive Review

Apr 14, 2009

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.

—TIMSCOOLGAL

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Most Helpful Critical Review

Sep 28, 2009

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 in a small saute pan with a little vegetable oil to soften, then filled them with that delightful, creamy chicken mixture, adding more than called for (I ended up with six enchiladas, not ten) as well as an extra handful of cheese. It was the salsa that took this from great to mediocre - it would have been better with an enchilada sauce or nothing at all. This was salvaged by the filling and the toppings of chopped lettuce, tomatoes, sliced black olives and a plop of sour cream.

—naples34102

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58 Ratings

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Apr 16, 2009

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 simply popped them into the oven when I got home from work. Cooked for 5-10 minutes longer since they were chilled and they turned out great.

—jensenly

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Apr 20, 2009

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 with unnecessary fat & calories. I used canned chicken to save time and added some black beans for added nutrition. Like one reviewer said, I loved how they weren't soggy and the filling was a great consistency. Don't forget to spray/grease your pan. Makes clean-up a cinch!

—LissaLikes2Cook

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Mar 31, 2011

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

—LAUJRA

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Apr 20, 2009

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 (in fact, you don't even have to stop to comment - thanks!). If you are in need of comfort or in the mood for some dairy, calories, and quasi-Mexican goodness - pull up a chair; dinner will be ready in 20 minutes. :) Thanks for the recipe!

—SunnyByrd

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Apr 17, 2009

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 would be proud to serve this at any luncheon.

—Ladybugcook

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Apr 06, 2011

I gave it 4 stars because I changed a few things. 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, as it was really thick. Was a big hit. Will make again, but find a way to make the mix thinner. Thanks!

—superfox12082

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Nutrition

Calories
762 kcal
38%

Carbohydrates
83.3 g
27%

Cholesterol
88 mg
29%

Fat
29.7 g
46%

Fiber
5.8 g
23%

Protein
41.2 g
82%

Sodium
1680 mg
67%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

BREAKSTONE'S Chicken and Sour Cream Enchiladas

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 762
Calories from Fat: 267

% Daily Value *
Total Fat 29.7g 46 %
Saturated Fat 12.5g 63 %
Cholesterol 88mg 29 %
Sodium 1680mg 67 %
** Potassium 564mg 16 %
Total Carbohydrates 83.3g 27 %
Dietary Fiber 5.8g 23 %
Protein 41.2g 82 %
Sugars 8.2g
** Vitamin A 11 %
** Vitamin C 8 %
** Calcium 27 %
** Iron 60 %
** Thiamin 83 %
** Niacin 117 %
** Vitamin B6 22 %
** Magnesium 20 %
** Folate 90 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.