Cee'S Sour Cream Enchiladas
Creamy, flavorful shredded chicken enchiladas layered with salsa, chilies, and cheese, baked to perfection—ideal for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Mix the cream of mushroom soup and nonfat sour cream together in a bowl.
- In a separate bowl, combine diced Ortega chilies, salsa, and shredded chicken.
- Spread half of the soup mixture evenly over the bottom of a large, ovenproof dish.
- Tear 6 flour tortillas and layer them over the soup mixture.
- Spread half of the chicken and chili mixture over the tortillas, then repeat the layers with remaining soup and meat mixtures.
- Top with shredded Cheddar-Jack cheese, cover, and bake at 350°F for 1 hour.
Tips & Substitutions
For added flavor, consider using homemade salsa instead of store-bought. You can substitute the nonfat sour cream with Greek yogurt for a tangy twist. If you're short on time, shredded rotisserie chicken works well in place of cooking your own chicken breasts. To make this dish vegetarian, swap out the chicken for black beans or lentils, and explore other Mexican recipes for inspiration.
Serving Suggestions
Serve Cee's Sour Cream Enchiladas with a side of Mexican rice or a fresh garden salad for a balanced meal. Top each serving with additional salsa, guacamole, or sour cream for extra flavor. These enchiladas also pair beautifully with Ann's Chicken Enchilada Casserole for a festive dinner spread.
Storage & Reheating
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Cee'S Sour Cream Enchiladas contains roughly 218 calories, with 11g protein, 14g carbohydrates, and 13g fat. It is an excellent source of protein (21% of the Daily Value). Note that it is relatively high in sodium, at 1061mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the enchiladas in advance and store them in the refrigerator before baking. Just cover the dish tightly with plastic wrap or foil. When ready to bake, remove the covering and follow the baking instructions, adding a few extra minutes if baking from cold.
What can I substitute for the cream of mushroom soup?
If you prefer a lighter alternative, you can use a homemade white sauce or a can of cream of chicken soup. For a dairy-free option, a blended mixture of cashews and vegetable broth can mimic the creaminess without the mushrooms.
Can I freeze the enchiladas?
Yes, you can freeze the assembled but unbaked enchiladas. Wrap the dish tightly with aluminum foil and store it in the freezer for up to 2 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed. This is a great way to meal prep for busy weeks!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).