Sour Cream Chicken Enchiladas

Total Time
Prep 30 mins
Cook 30 mins

I found this recipe in the weekly issue of American Profile. I couldn't find a recipe like this here on Recipe Zaar. A lot of similar ones and I have one in my cookbooks, but I wanted to add this one. The directions call for reduced fat or light but of course I didn't do that(cause we just don't do that in our house). I would put more in each tortilla as there was too much remaining sauce. Also didn't add the jalapeno peppers in recipe for my 6 year old. My husband and just add them to top of enchilada before eating. I also cut back on the fresh cilantro. :) I also added a bit more chicken. I buy the pre packaged chicken in the lunch meat isle.

Ingredients Nutrition


  1. Preheat oven to 350°F Coat a 13-by-9-inch glass baking pan with cooking spray.
  2. Heat oil and butter in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper.
  3. Arrange tortillas on a work surface. Spoon about 1/3 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese.
  4. Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes.
Most Helpful

We absolutely love thids Enchiladas dish. Perfect in every way and I would not change a thing. Can't wait to make it again. Thanks for sharing it, Marykaia. C

Merlot December 26, 2011

These are very good, probably kids love them, as they are very family-style! Made as directed. For our tastes (no kids) I would cut back to 1 can of soup and fill the empty can with low-sodium chicken stock and add that. Thanks, marykaia! Made for PAC Fall 2009.

mersaydees October 04, 2009