Recipe by BREAKSTONE'S
"These easy, cheesy chicken enchiladas are ready in less than an hour for a quick weekday meal."
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
chopped cooked chicken
BREAKSTONE'S Reduced Fat Sour Cream
1 1/2 cups
KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese, divided
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.
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.
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.
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!
It was okay. Would have been so much better with a verde enchilada sauce.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
BREAKSTONE'S Chicken and Sour Cream Enchiladas
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 267
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!