Dinner

Chicken-Sour Cream Enchiladas

Name: Chicken-Sour Cream Enchiladas
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups chopped cooked chicken; 1 (16-ounce) carton sour cream, divided; 2 tablespoons all-purpose flour; 12 (6-inch) flour tortillas; 3 (4.5-ounce) cans diced green chiles, divided; 1 1/4 cups milk; 4 cups (16 ounces) shredded Monterey Jack cheese, divided; 1 tablespoon olive oil; 1 medium onion, chopped

5 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves6

Per Serving$2.60

Photo coming soon

You can never have too many Mexican recipes, so give Chicken-Sour Cream Enchiladas a try. One portion of this dish contains roughly 40g of protein, 50g of fat, and a total of 774 calories. For $2.6 per serving, you get a main course that serves 6. It is brought to you by My Recipes.

Mexican Lunch Onions Cheese Chicken

Ingredients:

For 6 servings

2 cups chopped cooked chicken
16 ounce carton sour cream, divided
2 tablespoons all-purpose flour
12 6-inch (6-inch) flour tortillas
13½ ounce diced green chiles, dividedcanned
1¼ cups milk
16 ounces cups shredded Monterey Jack cheese, divided
1 tablespoon olive oil
1 medium onion, chopped

Method:

1
Saut onion in hot oil over medium-high heat 5 minutes or until tender.
2
Stir together chicken, 1/4 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Stir in onion. Spoon chicken mixture evenly on one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13- x 9-inch baking dish.
3
Whisk together 2 cans green chiles, milk, and flour in a saucepan over medium heat; gradually add remaining 2 1/2 cups cheese, stirring constantly, until cheese is melted and mixture is smooth; pour sauce evenly over top of enchiladas.
4
Spread remaining sour cream over sauce.
5
Bake enchiladas at 400 for 20 to 25 minutes or until bubbly.
6
Drain remaining can of green chiles, and spread evenly on top of enchiladas.

Adapted from My Recipes

Kit For This Recipe

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