BREAKSTONE'S Chicken and Sour Cream Enchiladas Recipe - Allrecipes.com
BREAKSTONE'S Chicken and Sour Cream Enchiladas Recipe
  • READY IN 55 mins

BREAKSTONE'S Chicken and Sour Cream Enchiladas

Recipe by  

"These easy, cheesy chicken enchiladas are ready in less than an hour for a quick weekday meal."

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Original recipe makes 10 enchiladas Change Servings
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Directions

  1. Preheat oven to 350 degrees F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended.
  2. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
  3. Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 55 mins

Footnotes

  • Kraft Kitchens Helpful Tips
  • Serving Suggestion: Serve this delicious dish with your favorite steamed vegetable for a well-rounded meal.
  • How to Shred Lettuce: Stack several washed and dried lettuce leaves on top of one another. Roll up the stack of leaves to form a cylinder. Slice the cylinder crosswise at 1/4-to 1/2-inch intervals to form long shreds.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2009

Very quick to put together. Perfect consistancy- not too soggy, not too dry. Only thing I would add is the spray the pan first for easy clean up.

 
Most Helpful Critical Review
Sep 28, 2009

Great potential spoiled by the salsa. The right ingredients were all there, and the filling was delicious but the salsa just didn't work to contribute to the dish. I warmed each tortilla briefly in a small saute pan with a little vegetable oil to soften, then filled them with that delightful, creamy chicken mixture, adding more than called for (I ended up with six enchiladas, not ten) as well as an extra handful of cheese. It was the salsa that took this from great to mediocre - it would have been better with an enchilada sauce or nothing at all. This was salvaged by the filling and the toppings of chopped lettuce, tomatoes, sliced black olives and a plop of sour cream.

 
Apr 16, 2009

I cooked these last night and they were very easy and delicious. I actually made them the night before, sprayed very lightly with oil before adding the topping to keep the tortillas moist, and simply popped them into the oven when I got home from work. Cooked for 5-10 minutes longer since they were chilled and they turned out great.

 
Apr 20, 2009

I don't usually have much time to take for rating recipes, but this one was really good! They're a much healthier alternative to traditional enchiladas that are often soupy, greasy and loaded with unnecessary fat & calories. I used canned chicken to save time and added some black beans for added nutrition. Like one reviewer said, I loved how they weren't soggy and the filling was a great consistency. Don't forget to spray/grease your pan. Makes clean-up a cinch!

 
Mar 31, 2011

It was okay. Would have been so much better with a verde enchilada sauce.

 
Apr 20, 2009

I was trying to use up a surplus of flour tortillas and sour cream when I found this. If you are looking for authentic Mexican, healthy or low-calorie recipes, you will want to keep searching (in fact, you don't even have to stop to comment - thanks!). If you are in need of comfort or in the mood for some dairy, calories, and quasi-Mexican goodness - pull up a chair; dinner will be ready in 20 minutes. :) Thanks for the recipe!

 
Apr 17, 2009

This was SO good! Only thing I did different,I used pepper jack cheese and I added garlic powder to the mix,I also used melted cheese on top of the enchiladas instead of salsa,other than that....I would be proud to serve this at any luncheon.

 
Apr 06, 2011

I gave it 4 stars because I changed a few things. I cooked the chicken with McCormicks Fajita seasoning. I didn't add the salsa, because I don't really like jarred salsa and thought it would be wierd anyway. I added some lime juice to the mix, as it was really thick. Was a big hit. Will make again, but find a way to make the mix thinner. Thanks!

 

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Nutrition

  • Calories
  • 762 kcal
  • 38%
  • Carbohydrates
  • 83.3 g
  • 27%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 41.2 g
  • 82%
  • Sodium
  • 1680 mg
  • 67%

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

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