Chicken And Sour Cream Enchiladas
Creamy chicken and cheese enchiladas bursting with bold flavors. Tender cooked chicken is rolled in flour tortillas with cheese, then baked in a rich sour cream and cream of chicken soup sauce. Perfect for comforting dinners and gatherings, appealing to cheese lovers and those craving hearty Mexican-inspired dishes.
Ingredients
Instructions
- Cook and cube the chicken breasts.
- Mix together the cream of chicken soup, diced Ortega chilies, sour cream, and half of each cheese.
- Spread a small amount of the mixture in the bottom of the baking pan.
- Place 2 tablespoons of the mixture and some cheese in each tortilla, roll up, and place seam-side down in the pan.
- Repeat for all tortillas.
- Spread the remaining sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Bake in a preheated oven at 350°F for about 30 minutes until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider using a mix of Greek yogurt and sour cream as a substitute. You can also add some chopped onions or garlic to the chicken mixture for extra flavor. If you're looking for a spicier kick, try adding diced jalapeños in place of the Ortega chilies. These Chicken And Sour Cream Enchiladas can be customized with different cheeses or even shredded beef.
Serving Suggestions
These Chicken And Sour Cream Enchiladas are delicious when served with a side of Mexican rice or a fresh green salad. Consider pairing with guacamole or salsa for added flavor. For a more festive touch, top with chopped cilantro and a squeeze of lime. They also make a great main course for gatherings or family dinners, alongside other Mexican recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish covered with foil and warm them in a preheated oven at 350°F for about 15-20 minutes. You can also microwave individual servings for about 1-2 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Sour Cream Enchiladas contains roughly 444 calories, with 14g protein, 64g carbohydrates, and 14g fat. It is an excellent source of protein (27% of the Daily Value) and iron (22% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1660mg per serving (72% 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 use rotisserie chicken instead of cooking my own?
Absolutely! Using rotisserie chicken is a great time-saver. Simply shred the chicken and mix it into the sauce. This shortcut will maintain the flavor while reducing prep time significantly, allowing you to enjoy these enchiladas even on a busy weeknight.
How can I make this recipe vegetarian?
To make these enchiladas vegetarian, replace the chicken with sautéed vegetables like bell peppers, zucchini, and mushrooms. Alternatively, you can use black beans or lentils for added protein while keeping the creamy sauce intact. This variation still delivers on flavor without compromising the dish's essence.
Can I freeze these enchiladas for later use?
Yes, you can freeze these enchiladas before baking. Just assemble them in a foil or glass baking dish, cover tightly, and freeze. When you're ready to eat, thaw in the refrigerator overnight before baking. Add a few extra minutes to the baking time to ensure they're heated through.
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).