Sour Cream Enchiladas Recipe

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Most Helpful Positive Review

Jun 10, 2009

I have made these enchiladas for years and everyone loves them. A couple things I do differently....I always shred my chicken instead of cubing it - I really think it improves the dish and I spoon some of the soup mixture on top of the chicken inside of the tortillas then spread the rest of the soup mix on top. Awesome meal with some mexican rice and a simple salad.

—Patti

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Most Helpful Critical Review

Jun 22, 2010

Pretty good, but a little bland. They'll need some doctoring next time. Will definitely make again, just use this recipe as a base.

—FIVELETTE

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152 Ratings

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Jun 05, 2009

You will love this. I use a little cream cheese in the sour cream mixture to make an even richer taste. I also use a extra chicken breast and make HUGE enchiladas. When you do this, it's hard to get them out of the pan without them falling apart, but by the time they make it out of the oven, no one cares. Try it. You'll like it!

—MamaMary

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Jun 26, 2009

I loved this recipe! I made it last night for my husband and picky 8 year old and they ate it all! I lowered the fat and calories by using 97% fat free tortillas, weight watchers shredded cheese, and fat free sour cream. They didn't know the difference and it was yummy!

—LuvSummer

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Jun 10, 2009

This is an awesome recipe. I did make a few changes. I sauted the chicken, onions, and added garlic salt and fresh mushrooms. I took the advice of the other review on here and made them bigger and I used more cheese. It turned out great and my man loved it!

—Heather

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Sep 11, 2009

I like this recipe however I have done things a little different. I stir in the soup mix with the chicken, add a block of cream cheese, can of sweet corn, can of black beans and a can of rotel (spicey). I put the cheese on top.

—micahkarl

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Aug 04, 2009

This is an excellent recipe. I did change it up by using 3 chicken breasts, 3/4 8oz block of cream cheese, 8-10 mild jalepenos chopped (adding them to the sour cream mixture) and spooning it on the chicken before rolling the enchiladas up giving it a superb flavor.

—CSchel

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Jun 10, 2009

This is great recipe. I love the sauce. I did stuff them bigger and used more cheese. Next time, I want to add more spices and maybe peppers with the chicken. Will make again though!

—1SWILSON

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Nutrition

Calories
783 kcal
39%

Carbohydrates
80.2 g
26%

Cholesterol
86 mg
29%

Fat
36.2 g
56%

Fiber
4.8 g
19%

Protein
33 g
66%

Sodium
1678 mg
67%

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

Nutritional Information

Sour Cream Enchiladas

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 783
Calories from Fat: 325

% Daily Value *
Total Fat 36.2g 56 %
Saturated Fat 17.1g 86 %
Cholesterol 86mg 29 %
Sodium 1678mg 67 %
Potassium 461mg 13 %
Total Carbohydrates 80.2g 26 %
Dietary Fiber 4.8g 19 %
Protein 33g 66 %
Sugars 4.4g
Vitamin A 17 %
Vitamin C 19 %
Calcium 66 %
Iron 59 %
Thiamin 81 %
Niacin 122 %
Vitamin B6 20 %
Magnesium 21 %
Folate 91 %

* 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.