Sour Cream Chicken Enchiladas Recipe
submitted by reader Karen Nelson
of Ontario, OR
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1 medium white onion, finely chopped
1 to 2 medium jalapeno chilies, seeded and finely chopped
3 garlic cloves, minced
1 (4-ounce) can chopped mild green chilies
1 bunch cilantro leaves, chopped
2 (10-ounce cans) reduced-fat cream of chicken soup
1 (8-ounce) container light sour cream
3 cups shredded cooked chicken
1/2 teaspoon salt
Coarsely ground black pepper
10 (7-inch) flour tortillas
2 cups shredded Cheddar cheese
Instructions
1. Preheat oven to 350F. Grease a 13 x 9-inch glass baking pan.
2. Heat oil and better in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper.
4. Arrange the tortillas on a work surface. Spoon about 1/4 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese.
5. Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes. Serves 8.
Nutritional Information
Nutritional facts per serving: 410 calories, 20g fat, 26g protein, 39g carbohydrates, 5g fiber, 830mg sodium.
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1/26/09 2:08 PM
I am wanting to know if you really mix all the sauce and chicken together? Seems like better to mix some sauce in chicken then put rest over after rolled and put in dish. Has anyone made this dish?
Sherry in WA
1/31/09 11:21 AM
I just made this recipe and it is delicious, but it is a little too soupy. I was wondering if there is a typo in the amount of the chicken soup that is used. Maybe 2 cans instead of 3.
2/6/09 10:31 AM
We made the recipe with 3 cans of soup, but if it's turning out too "soupy" for you, I'm sure it would be OK to use only 2 cans.
If you like, you could reserve some of the sauce for pouring on top of the casserole. We found it easier to mix the chicken and the sauce together, fill the tortillas, and spread the remaining sauce on top.
2/15/09 10:49 PM
I made this recipe a few nights ago. There was entirely too much sauce. I could not even use all the sauce because it was running over the sides of my 13x9 pan the had to top with the cheese. The flour tortillas were soggy and gummy. In the picture it showed that the edges of the tortillas were brown and crisp. In reality they can not be crisp at all when they are smothered by this sauce. My family was nice and said it was good but the untouched food on their plates told the real story. Do not waste your time or money on this recipe.
3/6/09 9:15 AM
Our tester loved this recipe, but since we're getting comments about it being too soupy, I think we should decrease the amount of sauce. I've made changes to the recipe online so that only about half the amount of sauce is called for.
To get the egdes of the tortilla crispy, don't spread the sauce completely over the top.
Thanks for your comments about this recipe.
3/12/09 10:26 PM
I just made this recipe tonight. It was delicious! I made a few changes, though. I put in about 4 cups of chicken. Also, I made a sauce of green enchjilada sauce mixed with sour cream and poured it over the enchiladas before I baked them.
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