Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Fast and tasty.

Ingredients Nutrition


  1. Butter 13 x 9 glass baking dish; mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl; mix in chicken and 1 cup cheddar cheese; season filling to taste.
  2. Spoon generous 1/2 cup filling down center of each tortilla; top filling with cream cheese strip; roll up each tortilla, enclosing filling; arrange enchiladas seam side down in prepared dish.
  3. Preheat oven to 350F; pour picante sauce over enchiladas; cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes; uncover, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese melts, about 5 minutes; top with remaining sour cream.


Most Helpful

These enchiladas our outstanding! In my opinion, the cilantro and cream cheese kicks it up a notch from ordinary to extra special. I added a can of rotel to the diced chicken mixture and also a little extra cheese. Thanks for a great recipe!

Juenessa September 22, 2006

I have now made these several times and they are now a favorite. They are so good and so very easy to make. I do add 1 whole chopped onion (personal taste preferences). I have also made with corn tortillas with great success. Thanks so much Evelyn - you have another winner here!!

CindiJ March 04, 2008

Excellent yet again Evelyn. We only had hot salsa at home so I used ripe fresh seeded diced tomatoes ontop instead. I will definitely make again.

Aussie-Mary December 14, 2009

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