Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 6

    • About This Recipe

    “This is it! Not too low in calories, but worth it!”

    Ingredients

  • 2cupschicken breasts, cooked & shredded
  • 1tablespoon chili powder or 1tablespoontaco seasoning
  • 1cancream of chicken soup
  • 1 (8ounce) containers sour cream
  • 1canRotel tomatoes & chilies, drained
  • 12corn tortillas
  • cheddar cheese, grated
  • onion, chopped
  • vegetable oil

    • Directions

  • Combine the shredded chicken with the chili powder and set aside.
  • Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often.
  • Wilt tortillas in vegetable oil and pat dry with paper towel.
  • Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll.
  • Place tortilla rolls in casserole dish.
  • Top with remaining sauce, cheese, and onions.
  • Bake at 350 degrees for about 30-40 minutesor until sauce is bubbly.

    • Reviews

  • “This a great recipe! It is rich though, and makes alot, to I’ll cut it in half next time.”

  • “I had to alter this a bit for the picky eaters at my house, but it was sooooo good! I have given the receipt to several friends.”

  • “5 STAR!! I also added a can of corn!I will make it again soon!”

  • “Great enchilada recipe!I followed it as written, except that I added just a little bit of Velveeta cheese along with the cheddar, and I cooked the onions just a bit in EVOO before I added them to the mixture.Will definetely be making this one again soon! Thanks for a great recipe!”

  • “Really easy and tasty recipe! I put a little salsa on the top before I put it in the over other than that stuck to the recipe and it was delicious!”

  • “Made it last night.Just added a can of rinsed black beans.It was delicious.Will make it again.Thank you.”

  • “Great dish!I served this along with some Spanish rice which included fresh cooked corn and black beans. Next time I might add some canned mild green chilies to the enchiladas.I really enjoyed this recipe!!”

  • “Just awesome!My sister called me to say she had found this recipe on Recipezaar and that I HAD to try it, and she was right.This is absolutely delicious!This is now one of my husbands “request dinners”. Thanks for posting!!!”

  • “Delicious and very easy. A great way to use up leftover meat from a roasted chicken or turkey.”

  • “So good!Leftovers were wonderful.I will make this again.”

  • “My family loved this! I doubled the recipe and had a pan for dinner and another in the fridge for lunches! It was awesome!”

  • “I love sour cream chicken enchiladas but when ive always made them it was with green chili’s without rotel tomatos, with mexican mixed cheese, no chili powder and no vegetable oil. but these look really good too so im going to try them!”

  • “These were fantastic!Thanks for this new addition to my family cookbook!!”

  • “My fiance doenst like mexican food – but loved these enchiladas.They were amazing.”

  • “So wonderfully flavored and delicious!”

  • “This was very simple, and delicious, although the assembly line for building the enchiladas can be time consuming, it’s worth it!I used the taco seasoning, and shredded the chicken breast.As one other poster mentioned, I found that a can of Pam Olive Oil sprayed on the tortillas, and then popped in the microwave (6 at a time) covered with a wet paper towel makes the tortillas wilt perfectly for handling.Don’t forget to dab off the excess oil onto a paper towel before filling.Thanks for a GREAT recipe!It’s a family fav!”

  • “So yummy. My husband and I love this recipe it is so easy. We use the crockpot to marinate the chicken and it just pulls a part.”

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