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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    Heather U.'s Note:

    Delicous creamy enchiladas. This recipe was credited to an old Betty Crocker cookbook by Svadhisthana on the Cooking Light Community website.

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    Ingredients:

    Serves: 6

    Yield:

    enchila ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Wrap tortillas in foil and heat in 350 oven for 10 to 15 minutes or until soft.
    3. 3
      For the Sauce:.
    4. 4
      In a saucepan cook onion, garlic, coriander and pepper in butter or margarine until the onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chiles all at once. Cook and whisk until thickened and bubbly. Remove from heat and stir in 1/2 cup of the monterey cheese.
    5. 5
      For the Filling:.
    6. 6
      Stir 1/2 cup of the sauce into the cooked chicken. Pour another 1/2 cup of the sauce into the bottom of a lightly greased 9 x 13" baking dish. Place about 1/4 cup of filling in the center of each tortilla and place seam side down in the baking dish. Cover with remaining sauce.
    7. 7
      Bake covered for about 35 minutes or until bubbly. Remove foil and add the second 1/2 cup of cheese. Return to oven and bake until cheese has melted, about 5 minutes. If desired sprinkle on black olives, tomatoes and scallions. Let stand 10 minutes. Makes 12 enchiladas (6 servings).
    8. 8
      Notes: Wrapping them individually can be a bit of a hassle. You can instead spread half the tortillas on top of the sauce in the bottom of the pan, spread the filling over those, then spread the remaining tortillas over the top, and pour the sauce over the whole thing. If you elect this method, no need to warm the tortillas before using.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on September 14, 2009

      55

      Yummy! Used rotisserie chicken. Even with just 8 tortillas, these enchiladas rolled very small. I could not have gotten 12 out of this amount of chicken. Next time I would increase the amount of chicken and throw in a little extra cheese to make 12, cause there was plenty of sauce to go around. Creamy, yummy, and goes together quickly. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2006

      55

      Excellent dish! I made a few adjustments to use what I had - added a can of rinsed black beans to the chicken & some minced cilantro, 1 chopped Hatch pepper & about a teaspoon of lime juice to the sauce. I'm lazy so I layered it all in the pan & baked as a casserole. The ratios & bake times are perfect - not too dry; not too runny; serves well. We'll defintely be eating this again! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sour Cream Chicken Enchiladas

    Serving Size: 1 (293 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 423.5
     
    Calories from Fat 208
    49%
    Total Fat 23.1 g
    35%
    Saturated Fat 12.4 g
    62%
    Cholesterol 83.0 mg
    27%
    Sodium 682.0 mg
    28%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 3.7 g
    15%
    Sugars 2.0 g
    8%
    Protein 24.9 g
    49%

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