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    You are in: Home / Recipes / Chicken and Sour Cream Enchiladas Recipe
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    Chicken and Sour Cream Enchiladas

    Chicken and Sour Cream Enchiladas. Photo by DuChick

    1/1 Photo of Chicken and Sour Cream Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    2Bleu's Note:

    I don't remember where I got this recipe from, but its Delish!

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    Units: US | Metric


    1. 1
      In a large bowl, stir together chicken, 1/2 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Set aside.
    2. 2
      Saute onion in hot oil over medium-high heat 5 minutes. Add to chicken and cheese mixture.
    3. 3
      Spoon chicken mixture evenly at one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13x9 baking dish. Set aside.
    4. 4
      Whisk together 8 oz green chiles, milk, and flour in a saucepan over medium heat. Gradually add remaining cheese, stirring constantly, until cheese is melted.
    5. 5
      Pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce. Bake enchiladas at 400 degrees for 20 to 25 minutes or until bubbly.
    6. 6
      Top with remaining green chiles and serve.

    Ratings & Reviews:

    • on January 02, 2009


      We really liked the flavor of these. It was hard to keep from scraping the pan clean with the spatula to get the last bit of creamy goodness. (OK, it was impossible). But, I found a couple of things problematic when making them - I don't know if these were my fault or the recipe's. 1) There was too much onion for the amount of chicken filling. It's possible my onion was more of a "large" than a medium. 2) I couldn't get all of the flour to dissolve in the milk mixture. I finally gave up whisking with some lumps left, and they weren't noticeable once the cheese was melted in. Maybe cornstarch would dissolve more easily since there's no roux to slowly add the milk to. 3) The sour cream wouldn't "spread" on top. I stirred it to get it somewhat creamy, and then spooned it on. I tried to spread, but ended up pushing too much sauce over the edges, so I gave up & left the dollops. Maybe thinning with a bit of milk would solve this. Despite these glitches, we still loved this dish.

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    • on April 09, 2008


      Great enchildas! Yummy, creamy and cheesy just like good enchiladas should be. I saved some time by using a rotisserie chicken, then lightened the calories with 2% cheese and FF sour cream. I stuffed the tortillas with a bit extra filling and had an even 8 for 4 full servings. They were gone in a flash! Thanks 2Bleu! Made, reviewed and photo-ed for Spring Photo Tag '08.

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    • on February 24, 2008


      I tagged this in Make it Healthy. I couldn't find low-fat monterey Jack so I used 3 C colby jack, low-fat sour cream with some starch addedd, fat free 8" flour tortillas, skim milk and it made 6 large tortillas. I didn't use the chilies bcz the family doesn't like heat, although I think it would add some flavor, so I would try 1 pepper next time. We're not big sour cream people (at least that amount) so we would reduce the stuff on top (just personal pref). All in all, it turned our pretty good. If you use cooked chicken breast, it would reduce the fat more.

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    Nutritional Facts for Chicken and Sour Cream Enchiladas

    Serving Size: 1 (412 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 786.1
    Calories from Fat 381
    Total Fat 42.3 g
    Saturated Fat 22.6 g
    Cholesterol 132.9 mg
    Sodium 1719.2 mg
    Total Carbohydrate 58.1 g
    Dietary Fiber 3.6 g
    Sugars 7.3 g
    Protein 42.3 g

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