Community Pick
Sour Cream Chicken Enchiladas
"This is it! Not too low in calories, but worth it!"
photo by jrusk
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 473.18 ml chicken breasts, cooked & shredded
- 14.79 ml chili powder or 14.79 ml taco seasoning
- 1 can cream of chicken soup
- 226.79 g container sour cream
- 1 can Rotel tomatoes & chilies, drained
- 12 corn tortillas
- cheddar cheese, grated
- onion, chopped
- vegetable oil
directions
- Combine the shredded chicken with the chili powder and set aside.
- Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often.
- Wilt tortillas in vegetable oil and pat dry with paper towel.
- Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll.
- Place tortilla rolls in casserole dish.
- Top with remaining sauce, cheese, and onions.
- Bake at 350 degrees for about 30-40 minutes or until sauce is bubbly.
Questions & Replies
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Approximately how much cheddar do you use for this recipe, and how much of the sauce and cheese should you have left to put on top? I would probably use 2 cups of cheese. should i save half the cheese and sauce for the top or only 1/4 (or even less) of everything.
Reviews
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This a great recipe! It is rich though, and makes alot, to I'll cut it in half next time. -
I had to alter this a bit for the picky eaters at my house, but it was sooooo good! I have given the receipt to several friends. -
Made it last night. Just added a can of rinsed black beans. It was delicious. Will make it again. Thank you. -
Great dish! I served this along with some Spanish rice which included fresh cooked corn and black beans. Next time I might add some canned mild green chilies to the enchiladas. I really enjoyed this recipe!! -
5 STAR!! I also added a can of corn! I will make it again soon!
see 31 more reviews
Tweaks
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These are great and so easy to put together!! Even my bf who is not a huge mexican food fan has requested these be made again! I have used flour tortillas instead of corn and they still turned out great.
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The only thing bad about this recipe, and maybe I should have known this, was to give the bottom of the pan a coating of sauce to keep the tortillas from sticking and getting too crispy. I didn't have the cream of chicken or the Rotel, so I used cream of mushroom and diced tomatoes with green peppers and onion instead. I also cooked the chicken with onion and pepper to add flavor, and also added sofrito after it was done. I added chili powder to the sauce to give it a kick. It was a hit! Even my picky eater loved it (except for the crispy part of the tortillas)!
RECIPE SUBMITTED BY
Lisa Young
United States
