Sour Cream Chicken Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
401 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Sour Cream Chicken Enchiladas
Description
Sour Cream Chicken Enchiladas are assembled by blending cooked shredded chicken with shredded cheese, green enchilada sauce, cream of chicken soup, sour cream, and salsa to create a thick filling. This mixture is spooned into flour tortillas, which are folded and arranged in a baking dish. Additional filling is spread over the enchiladas before baking.
During baking, the sauce and cheese meld to form a rich, creamy topping while the tortillas absorb some moisture to stay soft yet hold their shape. The filling combines tang from sour cream, mild heat and flavor from enchilada sauce and salsa, and creaminess from cheese and soup, producing a layered savory taste. The casserole can be topped with shredded lettuce, diced tomatoes, onions, olives, guacamole, sour cream, or salsa for added texture and freshness.
The baked dish is suited for family meals or gatherings, providing a warm and filling entree with familiar flavors. It reheats well and can accommodate various toppings or cheese blends for customization.
Notes on preparation advise on cooking and shredding chicken first, leaving some filling reserved for topping, folding tortillas tightly and placing seam-side down, and covering the dish with foil during baking to maintain moisture.
Ingredients
- 8 flour tortillas
- 4 chicken breast cooked and shredded (see recipe description for cooking methods
- 2 cups cheese divided (Monterey Jack, Colby Jack, or Fiesta blend, shredded
- 15 ounces Green enchilada sauce (1 can)
- 14 ounces cream of chicken soup 1 can, or our homemade version, condensed
- 1/2 cup sour cream
- 1/2 cup salsa
- lettuce shredded lettuce, diced tomatoes, diced onions, sliced olives, guacamole, for topping
- tomato
- onion
- olive
- avocado
- sour cream
- salsa
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
- Spread 2/3 cup of green enchilada sauce evenly on the bottom of the dish.
- In a large bowl, combine the shredded chicken, 1 cup of cheese, remaining enchilada sauce, condensed cream of chicken soup, sour cream, and salsa.
- Fill the 8 tortillas with the chicken filling, leaving about 1 cup of the filling to spread on top.
- Fold the ends of the tortilla in and roll up the enchilada.
- Place the enchiladas in the 9x13 pan (I usually have a row of 6 going lengthwise with 2 additional enchiladas on the side).
- Spread the remaining 1 cup filling on top of the enchiladas.
- Bake for 25 minutes. Remove enchiladas from the oven and sprinkle the top with remaining 1 cup of cheese.
- Bake for an additional 5-10 minutes or until cheese is melted.
- Serve enchiladas with your favorite toppings.
Notes
- Cook and shred the chicken before assembling the enchiladas using preferred methods.
- Reserve about one cup of the filling to spread evenly on top of the assembled enchiladas.
- Fold the ends of the tortillas and place each seam-side down to prevent unrolling during baking.
- Cover the baking dish with foil while baking to keep enchiladas moist and flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 35g | 70% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 106mg | 35% |
| Sodium | 1448mg | 60% |
| Potassium | 576mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 836IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 206mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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