Sour Cream Enchiladas
Sour Cream Enchiladas offer a delightful combination of creamy textures and savory flavors, featuring tender chicken enveloped in soft tortillas. Topped with melted cheese and green onions, this dish is perfect for family dinners or casual gatherings, appealing to anyone who loves comforting Mexican cuisine.
Ingredients
Instructions
- Combine cream of mushroom soup, cream of chicken soup, chopped chicken, chopped green chilies, sour cream, salt, pepper, and garlic in a bowl.
- Simmer the mixture for a few minutes.
- Place a small amount of the mixture on a limp flour tortilla.
- Sprinkle the tortilla with a few green onions and cheddar cheese.
- Roll the tortilla and place it in a baking dish.
- Repeat with the desired number of tortillas.
- Pour the remaining sauce over the tortillas and sprinkle with remaining cheese and green onions.
- Bake at 350° until bubbly, about 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit of milk to the sauce mixture. You can also substitute the cream of mushroom soup with a homemade white sauce if you prefer a fresher taste. Feel free to use corn tortillas instead of flour for a gluten-free option. To amp up the flavor, add spices like cumin or chili powder. This dish also works well with shredded beef or even beans for a vegetarian twist.
Serving Suggestions
Serve the enchiladas hot, garnished with additional green onions and a dollop of sour cream. They pair nicely with a fresh salad or a side of Mexican rice for a complete meal. For an extra burst of flavor, consider serving with guacamole or a side of beans. This dish also complements other Mexican recipes like Chicken Burritos or King Ranch Casserole.
Storage & Reheating
Leftover sour cream enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 20 minutes until heated through. You can also microwave individual portions for a quick meal, but be mindful that the tortillas may become a bit chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Enchiladas contains roughly 459 calories, with 23g protein, 30g carbohydrates, and 28g fat. It is an excellent source of calcium (51% of the Daily Value), protein (47% of the Daily Value), and vitamin A (41% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1736mg per serving (75% 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 a different type of cheese?
Absolutely! While cheddar cheese is traditional, you can use Monterey Jack, pepper jack, or even a Mexican blend for a different flavor profile. Mixing cheeses can also add a nice depth to the dish.
How can I make this recipe spicier?
To add some heat, consider incorporating diced jalapeños or a splash of hot sauce into the filling. You can also use spicy green chilies instead of mild ones. Adjust according to your heat preference!
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas in advance and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with foil to prevent them from drying out. Bake them straight from the fridge, adding a few extra minutes to the cooking time.
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).