sour cream chicken enchiladas

★★★★★ 5 Reviews
Cmom02 avatar
By Sharon Colyer
from Lexington, KY

My husband was served this dish by his nephew's wife. He loved the dish, so much that he got the recipe. He & I have been fixing it for years, ever since. We learned to like the chilies. Children might not want the chilies, so consider that. So, tweaked for us, including lower fat dairy. Photo by friend & member Kim Biegacki.

Blue Ribbon Recipe

I worked quite a few years in a Mexican restaurant while living in San Antonio, Texas and one of my very favorite meals is enchiladas. So, I am always searching for new recipes to try and add to my list of keepers. There is nothing like a good enchilada with a homemade sauce and this one is fantastic. They heat up wonderful the next day as well.

— The Test Kitchen @kitchencrew
★★★★★ 5 Reviews
serves 6
prep time 40 Min
cook time 40 Min
method Bake

Ingredients For sour cream chicken enchiladas

  • cooking spray
  • 3 c
    chicken, already cooked & deboned
  • 1 md
    onion, finely chopped
  • 1 clove
    garlic, minced
  • 1 can
    (16 oz) tomatoes, diced
  • 1 can
    (4 oz) green chilies
  • 1/2 tsp
    salt
  • 1 tsp
    cumin
  • 1 tsp
    chili powder
  • 2 1/2 c
    monterey jack cheese, grated*
  • 1/2 stick
    butter or margarine
  • 1 Tbsp
    sugar
  • 1 can
    (8 oz) tomato sauce
  • 1/2 tsp
    basil
  • 1/2 tsp
    oregano
  • 3/4 c
    sour cream*
  • 12
    flour or corn tortillas
  • *use reduced fat jack cheese, if available at your grocery (not fat free)
  • * using low fat sour cream

How To Make sour cream chicken enchiladas

  • 1
    Preheat oven to 350°F. Use cooking spray on a 9 x 13 inch baking dish.
  • 2
    Sprinkle cooked and deboned chicken with the salt. (This could be leftover cooked chicken, rotisserie chicken or chicken cooked, before starting this recipe.) Cut into strips.
  • 3
    Melt butter in 12 inch saucepan, and saute onions and garlic. Add tomatoes, tomato sauce, spices, and green chilies, to mixture. Bring to boil, and simmer for 20 minutes.
  • 4
    Dip each tortilla into sauce mixture, remove, and roll up with chicken and 2 Tablespoons of cheese. Place filled tortillas in prepared baking dish.
  • 5
    Stir sour cream into remaining sauce, and pour over tortillas. Sprinkle with remaining cheese.
  • 6
    Bake uncovered for 30 minutes. Remove from oven and let sit for about 10 minutes, before serving. Serves 6.
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