Webmd Easy Sour Cream Chicken Enchiladas

"I found this on the WebMD website and am posting it to try later this week."
photo by Cook4_6 photo by Cook4_6
photo by Cook4_6
Ready In:




  • Lightly oil a 13x9" baking dish. Preheat oven to 350 degrees F. In a mixing bowl, toss together the cooked chicken, chopped green chilies, sour cream or mayo, and lime juice; season with cracked or lemon pepper and cumin. Set aside.
  • Spread about a spoonful (about 4 oz.) of the enchilada sauce in the bottom of the oiled baking dish. Heat each tortilla in a scant amount of hot light olive oil before you stuff it, till softened. Set the warm tortilla into the prepared baking dish and coat the tortilla. Spoon one-tenth of the chicken mixture into the center of the tortilla and roll it up into place, seam side down. Repeat for the remaining tortillas. Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro.
  • Bake at 350 degrees for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.
  • Serve with a crisp green salad, and offer salsa and fresh guacamole at the table.
  • Make your Quickie Enchilada Sauce: Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes - or if you're really in a hurry, stir together an instant sauce using one of the following:

  • * 16 oz. of your favorite red or green salsa.
  • * 1 8-oz. can chopped roasted green chilies, and 1 cup hot chicken broth thickened with sour cream, or a tablespoon or two of sweet rice flour.
  • * 16 oz. V8 Juice spiked with hot pepper sauce, cumin, chili powder, chipotle seasoning, etc. Add a spoonful of salsa or chopped roasted green chilies.

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
View Full Profile

Find More Recipes