By LifeIsGood on July 17, 2007
Photo by lazyme
Photo by lazyme
"This is a fantastic little recipe for sour cream and chicken enchiladas. I've seen some similar recipes posted at 'Zaar but not this exact one. This turns out perfect every single time. It's also easy to double the recipe so you can serve a larger group. I'm always asked for this recipe and it's so easy! It's very mild. If you like spicy/hot you could add some chopped jalapenos (see directions). Can make ahead and freeze - just take it out the night before to thaw in your refrigerator, then follow cooking instructions. *Prep and cooking times do not include cooking the chicken breasts.*"
Serving Size: 1 (210 g)
Servings Per Recipe: 4
"I got only 6 tortillas (small) and used almost 2 chicken breast that I already diced and cook. I used cheddar cheese. Since I didn't have sour cream, I used plain yogurt. And instead of green chilies, I had a can of sliced jalapenos. I used around 4 ounces. After the cheese was melted I broiled it. Very yummy! Thanks LifeIsGood :) Made for PAC spring 2011"
"I made this but didn't realise my can of soup was cream of mushroom not cream of chicken (can you believe it!) It was great though and my 4 kids all ate it. What a great dish. Made for ZWT, The Fearless Red Dragons"
"Yum! These were really good. I ended up having to use a combination of mozzarella and monterey cheese because I didn't have enough monterey jack. Simple and good. Thanks LifeIsGood for sharing. Made for Went to the Market tag."
"I made half of this recipe. I did not thin the sauce. At time of baking, I tented some aluminum foil over the dish to prevent drying out. I will be making this again. Thank you for sharing. Made for Recipe Swap #64 - May 2012...Group 5 - Beetroot""
"Great enchiladas! I boiled/poached the chicken in chicken stock with Trader Joe's taco seasoning. Topped with salsa and recipe#472111. Made for Recipe Swap #64."
"I didn't have any sour cream on hand besides I try to cut the calories down as much as possible so I substituted FF plain Yogurt for the sour cream. I used cream of mushroom soup as that is what I had on hand. Used Pepper Jack cheese. I thinned the sour cream, chicken, cheese mixture with a can, ( 14 oz), of Old El Paso Enchilada Sauce. and threw in a small can of sliced black olives into the mix. Other than that I followed the recipe without the chilies. (ONLY because I didn't have any!) This recipe I thought was good, but my DH thought it was fantastic!! That's why the 5 star rating. Will definitely make this again but put some habaneros or other hot chilies in it. Thanks for the gr8 recipe."
"good and easy, used chili sauce, and fried the onions. made for aussie swap, oct 2011"
"These were good. I used chicken broth to thin the cream sauce out just a bit, and sauteed the onions and green chilies before adding them into the chicken mixture (rather than the sauce mixture). Used more cheese than called for (can't have enough cheese!) and these turned out great. Even better the next day. Thanks!"
"Rich and good. I made this using 6 tortillas and 1 1/2 cups chicken. Cut back on the sour cream to 1/2 cup and did add water and one whole minced jalapeno. I did broil after adding the cheese to brown. Made for ZWT5 part of Menu #28661. Gracia for the wonderful comforting good eats! Salud! ;)"
"I love these Enchiladas that I made for ZWT 5's Tex/Mex tour. They are easy to make and very good. I cooked my chicken breasts in a saute pan with only cooking spray, so no extra calories. I also added some salt, pepper, and cumin to the chicken as it cooked. Otherwise, just as listed in the recipe."
"A very tasty and easy enchilada dish.Next time I think that I may add some smoked ham,or bacon to the chicken mix,(just our personal taste). A lovely supper dish,thank you. Made for 1-2-3 Hit Wonders."
"Oh My...this is a wonderful enchilada dish LIG. Let me tell you a few variations I did, though not many. I used monterey jack cheese as you suggested both in the tortilla and then sprinkling over the sauce. For the sauce, because i didn't have sour cream, I used non-fat plain yogurt. I do this often when I don't have sour cream on hand. I sprinkled a bit of cumin in the sauce too and omitted the green chilis. I used a pint of canned turkey for the chicken part. this was soooo delicious. Thanks for posting a keeper. Tagged for 123Hits~"
"Whipped up a pan of these in no tima at-all since I keep already-cooked chicken in the freezer in two-cup portions. I made a total of 10 enchiladas, and made half with the chicken and half with imitation CRAB meat. We found the crab 'chiladas much tastier than the chicken--they were rather bland--they need some kind of zippy spice/herb to be added. However the CRAB 'chiladas received a * * * * * five-star rating * * * * * from the Peanut Gallery (they very much remind me of the "Cancun" served at ChiChi's years ago--but not as "sweet." I served ours on a bed of coarsely chopped romaine and baby spinach leaves. Oh, and I used "quesadilla" cheese instead of the Monterey Jack---melts very nicely....I would recommend adding the cheese sooner so it gets a bit more bubbly. Otherwise, this is a GREAT recipe. *Made for Please Review tag-game, March '08*"
"This was very good. I keep cooked chicken in my freezer so this was easy and quick to put together. I followed the directions as written other then I used minced onions instead of an onion. Will make again."