BREAKSTONE'S Creamy Sour Cream Chicken Enchiladas Recipe - Allrecipes.com
BREAKSTONE'S Creamy Sour Cream Chicken Enchiladas Recipe
  • READY IN 40 mins

BREAKSTONE'S Creamy Sour Cream Chicken Enchiladas

Recipe by  

"Dinner's on the table in less than an hour with these cheesy chicken enchiladas baked with chunky salsa."

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Original recipe makes 12 enchiladas Change Servings
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  • PREP

    15 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro 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 greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
  3. Bake 25 minutes. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream.
Kitchen-Friendly View

Footnotes

  • Kraft Kitchens Tips:
  • Shortcut: Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken. Or, use 2 pkg. (6 oz. each) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips, cut into bite-sized pieces.
  • How to Warm Tortillas: Stack tortillas, then wrap in foil. Bake at 350 degrees F for 10 to 15 min. or just until warmed. Or, wrap tortillas loosely in wax paper and microwave on HIGH 1 min. or just until warmed.
  • TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2009

This is a mild,creamy, and filling version of Enchiladas. I usually hate enchiladas because of the awful red sauce. This is so great because the salsa replaces the sauce. It so simple to make. I didn't stray from the recipe.

 
Most Helpful Critical Review
Feb 01, 2010

This was okay. Wasn't a fan of the chicken in this recipe.

 

12 Ratings

Apr 28, 2009

These enchiladas were super easy and good. I had roasted a whole chicken Sunday and had leftover meat. So this was a great to make it into a meal. Next time, I think I will only use half a can of soup and perhaps increase the sour cream. I also ended up with only 7 enchiladas instead 12, but I made them really big. The 7 I made filled up the entire pan. One each was enough for dinner.

 
Aug 20, 2009

This recipe was excellent!! The only changes I made was I doubled the soup and the sour cream for the "stuffing" of the enchiladas. Next time I might saute some onions and bell peppers for some veggies.

 
Aug 03, 2009

This was a wonderful recipie! Next time I will use enchilada sauce instead of the salsa. I made homemade chicken stock and this was perfect to use the chicken for.

 
Nov 28, 2009

This is similar to the enchilada recipe we use with leftover turkey every year! To get about a dozen well-stuffed enchalidas increase the turkey by 1 cup. I also add about a 1/2-3/4 cup of chopped greens like kale, spinach, or hanover salad--whatever is in the garden in November. To turn up the heat a little use Pepper Jack cheese or a mix of Pepper Jack and ColbyJack. I put a little picante sauce on the bottom of the pan as well as covering the top of the enchiladas. Bake covered with foil for about 20 minutes and then add cheese for about 10 minutes.

 
Oct 09, 2009

This turned out fine, but the soup filling really wasn't doing it for me. I don't think I'll be making this again.

 
Jan 10, 2011

Not my thing... After making authentic chicken ench. I guess nothing else tastes as good.

 

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Nutrition

  • Calories
  • 661 kcal
  • 33%
  • Carbohydrates
  • 68.3 g
  • 22%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 38.5 g
  • 77%
  • Sodium
  • 1613 mg
  • 65%

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

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