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Nutrition Facts
Serving Size 1 (491g) Recipe makes 4 servings
Calories 1198
Calories from Fat 463		(38%)
Amount Per Serving		%DV
	Total Fat 51.5g	79%
	Saturated Fat 22.5g	112%
	Monounsaturated Fat 19.2g
	Polyunsaturated Fat 6.3g
	Trans Fat 0.0g
Cholesterol 130mg		43%
Sodium 2370mg		98%
Potassium 757mg		21%
Total Carbohydrate 127.5g		42%
	Dietary Fiber 7.5g	30%
	Sugars 6.8g
Protein 53.8g		107%
detailed view... how is this calculated?

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By: ~Rita~

Sour Cream Chicken Enchiladas

Recipe #101284 | 55 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Jellyqueen
Oct 5, 2004

I found this recipe when searching for a recipe to use up some leftover grilled chicken breast. Plus it can be put together early in the day, then cooked for dinner.

SERVES 4 (change servings and units)

Ingredients

1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
1 (4 1/2 ounce) can chopped green chilies
8 12-inch flour tortillas
2 cups shredded cheddar cheese
2 cups chopped cooked chicken

Directions

1
Heatr oven to 350°F.
2
Spray 13x9 baking dish with cooking spray.
3
In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
4
Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
5
Spoon remaining mixture onto top of the tortillas and cover pan with foil.
6
Bake 30 to 35 minutes.
7
Remove from oven and top with the reserved cup of cheese.
8
Bake 5 minutes longer, or until cheese is melted.

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Featured Reviews for This Recipe

From: mrsheathbar

On Jan 6, 2008

Yum! I also made double the sauce. Instead of green chiles, I used Red Cactus Country Sweet Salsa.

1 person found this review helpful

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From: Lacy S.

On Jul 24, 2006

These were very easy and very good. The only thing I changed was I add 1 diced onion to the chicken mixture and instead of pouring part of the chicken miture on top I just made extra sauce out of another can of chicken soup,sour cream, and a little bit of cumin. Great recipe! Thanks!

1 person found this review helpful

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From: mama's kitchen

On Sep 30, 2005

This was pretty good. Not a traditional enchilada more like a fast version but very yummy and tasty. Liked the fact that I could make this so quickly and it tasted so good. Still prefer the homemade- from scratch kind but this is a nice way to have Mexican - quick! Thanks JQ

3 people found this review helpful

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From: Chef #186272

On May 24, 2006

These were fantastic. The next time I make them, I'll do two things differently. I'll add a little more spice to either the sauce or the chicken when I cook it to make the dish "kick" a little more, and I'll reserve some sauce to add to the top of the enchiladas instead of just putting the extra chicken mixture on top. But, even made without those changes, the dish was superb!

2 people found this review helpful

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Read all 12 reviews