Recipe by lara
"Simple and tasty, a nice change for weeknight dinners!"
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skinless boneless chicken breasts, cut into 1-inch cubes
1 1/2 cups
shredded Cheddar cheese
12 (10 inch)
1 (10.75 ounce) can
condensed cream of chicken soup
1 (3 ounce) can
chopped green chiles, undrained
1 (8 ounce) container
shredded Cheddar cheese
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.
Pretty good, but a little bland. They'll need some doctoring next time. Will definitely make again, just use this recipe as a base.
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!
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!
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 325
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