More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Sour Cream Chicken Enchiladas

SUBMITTED BY: Brenda PHOTO BY: Angelica

"Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro."

RECIPE RATING:

Read Reviews (220)

Review/Rate This Recipe

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min
Original recipe yield 12 enchiladas

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese

DIRECTIONS

To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
Preheat oven to 350 degrees F (175 degrees C).
Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

ADVERTISE WITH US

REVIEWS

Reviewed on Nov. 8, 2007 by BunnyGirl

I have made this a couple of times now and think it is wonderful. I do have quickie version... MORE

Reviewed on Feb. 21, 2008 by hbschoolgirl

Want to know how to make the tortillas not get "mushy"? Fry them for about 1 minute in... MORE

Reviewed on Jul. 17, 2005 by peachy

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

peachy
Jul. 17, 2005

The green salsa I used was HOT, but my boyfriend who is of Mexican decent said he thought the dish was better than his grandmother's enchilladas made with red salsa. "5 STARS!!! and this is the food of my people, so I should know!" (His grandmother is from Mexico and makes corn tortillas by hand, so I used corn tortillas rather than flour, to try to get closer to a true flavor of his childhood comfort food.) ...One *recommendation*: if you have two fat-trimmed chicken breasts (on bone or deboned, whichever) you can put them in a sauce pot with 2 cups chicken broth, a crushed clove of garlic, 1/4 of an onion and 2 tsp salt. Bring to boil, then simmer 20-35 mins (longer for large bone-in). Discard onion and garlic, reserve flavorful broth for something else, set chicken aside to cool. When cool enough, the chicken will pull apart easily and it's a great way of quickly preparing flavorful, very moist chicken that doesn't dry out. ... ASLO, WARNING - before you dump a jar of salsa in with your sour cream and cilantro, give it a taste. Salsa can be "off", as in sour/bad - even if it's been in an air-tight jar (this has happened to me), or the brand/heat level may not be to your liking. The flavor of the salsa will determine whether you like this recipe or not.

Was this review helpful? [ YES ]
30 users found this review helpful

The green salsa I used was HOT, but my boyfriend who is of Mexican decent said he thought the... MORE

Reviewed on Aug. 29, 2002 by Esmee

These were great. I will definitely prepare them again. MORE

Reviewed on Feb. 21, 2008 by kemlcook

I love this recipe! I have made it so many ways, depending on what I have on hand (or can find... MORE

Reviewed on Oct. 1, 2007 by Adriana

I rarely give anything a five star but overall this was fabulous. It was so hearty and... MORE

Reviewed on Jan. 9, 2008 by katie3000

We ate these three meals in a row and I don't even like leftovers! We used whole wheat... MORE

Reviewed on Jan. 7, 2008 by Cat Berner

This is a fantastic recipe for enchiladas, and I would definitely make it again. The only... MORE

Reviewed on Sep. 4, 2007 by Mojito Mama

I have used both corn and flour tortillas in this recipe and loved them both !!! this recipe... MORE

User Name	Password

Remember me? Forgot password?

Top Related Articles