Enchanted Sour Cream Chicken Enchiladas Recipe - Allrecipes.com
Enchanted Sour Cream Chicken Enchiladas Recipe
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Enchanted Sour Cream Chicken Enchiladas
See how to make saucy, New Mexico-style chicken enchiladas. See more
  • READY IN 30 mins

Enchanted Sour Cream Chicken Enchiladas

Recipe by  

"A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch baking dish Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
  2. Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
  3. Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2009

This was very easy, fast and delicious! I sauted some garlic and olive oil and added some salsa to the sauce for more flavor. My family loved it!

 
Most Helpful Critical Review
Mar 16, 2011

I am disappointed this wasn't better (sorry). It's very dry & I added extra sour cream & chilies. Needs more liquid - perhaps salsa or a cream-based soup. If you like spice you will need to add more spices than listed.

 
Nov 20, 2009

WOW! This was delicious! I made it exactly as stated only I used reduced fat sour cream and 2% monterey jack cheese to cut calories a little. My daughter who is super picky about her food raved about it! I made the whole tray and there was none left! Awesome!

 
Jan 30, 2012

I really wish I'd read the reviews (all of them) before I made these. It seems that a lot of people who rated this a four or five altered the recipe and added flavor. I found that this lacked flavor. I followed the recipe exactly as far as ingredients were concerned. I did use some of the cheese and chilies in the filling, but still found that these were incredibly bland and somewhat dry. The toppings are what made them taste good. I topped mine with sour cream and guacamole and added more of each as I ate my serving. My husband, on the other hand, doesn't care for guacamole and passed on the sour cream. He didn't finish his portion. It does make a beautiful presentation, but I probably won't make this one again.

 
Dec 07, 2009

This was a lot better than I expected! I used up the last of our thanksgiving turkey on it and added a little chili powder and cumin to it to wake it up a bit. I didn't have the chili peppers so I used sauteed green peppers instead and used flour tortillas since that's what I had on hand. Definately fry the tortillas in the oil like the recipe states, I was a little hesitant about that -calorically speaking- but I think that was a HUGE part in getting the correct flavor/texture. A great and easy way to use up my leftovers! Thank you!

 
Nov 17, 2009

I LOVE this! My husband did too! It was easy and fast so my family didn't have to wait for an hour or 2 for dinner! Thanks!!

 
Jan 06, 2010

Good stuff! I recommend using 3/4 cup sour cream and 1/4 - 1/2 cup salsa.

 
Jun 16, 2010

I thought these were pretty good! They're not going to be creamy, "saturated" enchiladas (like my husband likes, so he wasn't a huge fan), but I thought it had a good taste to it. If you want to add some sauce to it, you can add cream of chicken soup or even half and half and let it bake in that. But they're good the way they are.

 

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Nutrition

  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 26.1 g
  • 40%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 540 mg
  • 22%

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

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