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Sour Cream Enchiladas


"Simple and tasty, a nice change for weeknight dinners!"
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1 h servings 783 cals
Original recipe yields 6 servings


  • Calories:
  • 783 kcal
  • 39%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 80.2g
  • 26%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1678 mg
  • 67%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
  3. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

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Read all reviews 134
  1. 172 Ratings

Most helpful positive review

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 sp...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 sp...

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...

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 chees...

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 a...

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 ...

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!

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 easiest and best recipe for enchiladas! The onions were a little crispy and I didn't like it at first. After the second helping, I decided I loved the texture of the onions. I will cook this...

This was tasty. A solid recipe to feed a large crowd. I made mine into a casserole. I browned the onion, added garlic powder then shredded chicken to the skillet. I then added the soups and sour...