Creamy Chicken and Sour Cream Enchiladas Recipe -
Creamy Chicken and Sour Cream Enchiladas Recipe
  • READY IN 55 mins

Creamy Chicken and Sour Cream Enchiladas

Recipe by  

"Creamy chicken and cheese filling is wrapped in tortillas, covered with salsa and baked until bubbly for this delicious chicken enchilada casserole. Serve with crisp, fresh lettuce and tomato."

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Original recipe makes 5 servings Change Servings
  • PREP

    20 mins

    55 mins


  1. Preheat oven to 350 degrees F.
  2. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. 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.
  4. Sprinkle with remaining 1/2 cup cheese.
  5. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2010

Dec 22nd: This recipe was a HIT! The changes I made were perfect. I made 33 enchiladas! I did not need to buy 2 bags of the (Costco) shredded Mexican 4 cheeze mix. I now have a whole bag left. I would do this recipe again in a heartbeat. Dec. 16th: I am making this recipe for a dinner party of 23 people. I made one up tonight to test the recipe and I liked it alot. My changes are: I omitted the cumin because I don't like cumin (go figure). What I decided after my taste test is I am going to split the recipe up and make one 1/2 with the salsa and make the other half with green chile verde sauce that comes in the cans. This is because the salsa is medium on the heat scale and I want to offer a choice. I don't agree with the other reviewer that the enchinadas were dry - they were moist as can be. Also, I bought (Costco) the shredded Mexican 4 cheeze mix to save time. Oh - and Costco will sell already cooked chicken breast meat - it took a while to shred but it was worth it. I think this is a great recipe!

Most Helpful Critical Review
Nov 23, 2010

Might have been better with a green or red enchilada sauce instead of the salsa topping. The texture was a little dry for enchiladas. I wouldn't make it again.


15 Ratings

Jun 01, 2010

Pretty good. My VERY picky husband liked it! Next time I will make more of the filling to go into the tortillas.

Nov 17, 2010

These are the BEST! I make it with chile verde sauce and add extra sour cream and cheese on top when served. Yummm!

Sep 23, 2010

These were soooo good. I layered the tortillas because I had some that were a bit stale, and it came out perfectly. The whole family loves them. The way I know if something is good is he amount of silence at the table. You could have heard a pin drop while we were eating.

Jan 12, 2011

Delicious quick meal to put together while my lil boys were napping! I added fresh mushrooms just because I wanted to use them up....also added a can of already made enchilada sauce that I happened to have on hand. Very very good, thanks! Also used leftover turkey.

Apr 25, 2012

LOVE THIS!!! I substituted plain Greek yogurt for the sour cream and served with sliced avocado in addition to lettuce and tomato. This is the best enchilada recipe I've found!

Jun 05, 2011

Very good!


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  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 32.7 g
  • 11%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 992 mg
  • 40%

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

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