Recipe by Kate
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cubed cooked chicken
ground black pepper
vegetable oil for frying
12 (5 inch)
1 (4 ounce) can
chopped green chilies, drained
shredded Monterey Jack cheese
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!
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.
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!
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.
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!
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!!
Good stuff! I recommend using 3/4 cup sour cream and 1/4 - 1/2 cup salsa.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Enchanted Sour Cream Chicken Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 235
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make saucy, New Mexico-style chicken enchiladas.
See how to make cheesy chicken chimichangas in a savory sauce.
See how to make incredibly quick-and-easy chicken enchiladas.