Sour Cream Chicken Enchiladas

4.5
(249)
Sour Cream Chicken Enchiladas
Servings:
5
Ready In:
1 hour 15 minutes
Prep Time:
15 minutes
Cook Time:
1 hour
Wait Time:
0 minutes
Spiciness:
3/5

Ingredients

  • 2 (pound) boneless skinless chicken breast meat - cut into chunks
  • 1 (10.75 ounce can) condensed cream of chicken soup
  • 1 1/4 (cup) sour cream
  • 1/4 (teaspoon) chili powder
  • 1 (tablespoon) butter
  • 1 small onion, chopped
  • 1 (4.0 ounce can) chopped green chilies, drained
  • 1 (1.25 ounce package) mild taco seasoning mix
  • 1 (bunch) green onions, chopped, divided
  • 1 (cup) water
  • 1 (teaspoon) lime juice
  • 1/2 (teaspoon) onion powder
  • 1/2 (teaspoon) garlic powder
  • 5 (12 inch) flour tortillas
  • 3 (cup) Cheddar cheese, shredded, divided
  • 1 (10.0 ounce can) enchilada sauce
  • 1 (6.0 ounce can) sliced pitted black olives

Directions

  1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
  2. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
  3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
  4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
  5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
845
Total Fat
48g
Saturated Fat
26g
Cholesterol
116mg
Sodium
1585mg
Carbohydrate
68g
Dietary Fiber
5g
Sugars
4g
Protein
34g
Vitamin A
21%
Vitamin C
11%
Calcium
73%
Iron
25%
Potassium
364mg

Comments

  • vicki
    vicki 36442

    Very tasty and easy to make. I did not boil my chicken. I used pre-seasoned chicken with cilantro and lime from HEB and cooked it in Olive Oil.

    over 3 years ago
  • Jeff
    Jeff 37853

    We really enjoyed the richness of the taste and the ease of making the recipe.It's a simple one to adjust the amount of heat/spice and it is adaptable to making the recipe with either beef or pork

    over 3 years ago
  • Stephanie
    Stephanie 37341

    Tasty recipe

    over 3 years ago
  • Stephanie
    Stephanie 37341

    Tasty recipe

    over 3 years ago
  • Perla
    Perla 35853

    the sourcream and cream of chicken were not enough to cover the enchiladas. Water or chicken stock needed to be added. Other than that it was good.

    over 3 years ago
  • cheryll
    cheryll 28922

    Really tasty!

    over 3 years ago
  • Nicole
    Nicole 42989

    Awesome!

    over 3 years ago
  • Jan
    Jan 39681

    How would you change this recipe to incorporate ground beef rather than chicken?

    over 3 years ago
  • Melissa
    Melissa 43963

    Kids loved this!

    over 3 years ago
  • samantha
    samantha 51897

    gonna have to try it.....hi everyone, i am new to this.....looking for good tasty recipes for dieting

    over 3 years ago
  • VIRGINIA
    VIRGINIA 42298

    Good recipe. I just mixed the filling together and used a rotisserie chicken. Came out fine. May include in my rotation.

    over 3 years ago
  • VIRGINIA
    VIRGINIA 42298

    Good recipe. I just mixed the filling together and used a rotisserie chicken. Came out fine. May include in my rotation.

    over 3 years ago
  • Carol
    Carol 52758

    Why do all the best recipes have to have way too much sodium?

    over 3 years ago
  • colleen
    colleen 46398

    Used no fat sour cream and cheese. Very good.

    about 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Jan~ Hi this is Chef Heather of Food on the Table. To use ground beef in this recipe instead of chicken, I would brown the meat and drain the grease. I would then proceed with the recipe as directed substituting cream of mushroom soup for the cream of chicken.

    about 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Carol~ There are a couple of things you can do to reduce the amount of sodium in this recipe. First use low sodium cream of chicken soup and enchilada sauce. Also buy taco seasoning in bottle format (instead of the individual packets) and use only about 1/2 a tablespoon in this recipe as opposed to an entire packet. Also you could always make your own taco seasoning and cream of chicken soup so that way you can control the sodium levels.

    about 3 years ago
  • Jan
    Jan 39681

    Oh great idea, Chef Heather. Thank you~!

    about 3 years ago
  • michelle
    michelle 60967

    pork chops

    about 3 years ago
  • Leah
    Leah 86330

    These were fantastic! I didn't have enough tortillas (and mine were corn tortillas), so instead of rolling up chicken in each one, I put a layer of tortillas on the bottom , the fulling in the middle, and then a second layer of tortillas on top. Then, the enchilada sauce & cheese. I also cooked my chicken in the morning in the crock pot so it was nice and tender by dinner time & it shredded very easily. Excellent recipe!

    about 3 years ago
  • Vicki
    Vicki 92204

    Made this dish tonight and it was Won-DER-ful! Next time will have to invite friends over to enjoy it with us. YUM!

    about 3 years ago
  • Nicole
    Nicole 102837

    These Enchiladas are so amazing. Better than any restaurant I have ever had. Mixed a little lime juice, chili powder and cilantro with sour cream for a sauce. Delish!

    about 3 years ago
  • Melissa
    Melissa 109368

    Thought it could be done faster and simplier. Took way too long to prepare.

    about 3 years ago
  • patricia
    patricia 72306

    Awesome,Everyone loved it.Had so much chicken sauce that I made a mexican lasagna.

    about 3 years ago
  • Deon
    Deon 66079

    yummmy!!! It was easy but a little time consuming since I was following a recipe....next time it will be simple because I can make it my own.

    almost 3 years ago
  • Tricia
    Tricia 85485

    very good but took forever to make!

    almost 3 years ago
  • Tricia
    Tricia 85485

    very good but took forever to make!

    almost 3 years ago
  • Tricia
    Tricia 85485

    very good but took forever to make!

    almost 3 years ago
  • sophia
    sophia 34752

    These enchiladas were very good. I'd have to agree it did take awhile to make however it was my first time making so reading the directions to the "T" took most of my time. I accidentally used lemon juice instead of lime juice (didn't make any difference) I also forgot to use chili powder (my 2 year old doesn't like spicy no way) and I had to bump up the temp on the oven because 350 was not doing anything.

    almost 3 years ago
  • Kimberley
    Kimberley 131795

    Very good. I actually had enough filling to make 6 enchiladas! I also used my leftover sour cream and added some Chipotle Chili Powder and made a spicy sour cream.

    almost 3 years ago
  • Carie
    Carie 133231

    We were able to make 8! A 9x13 and 8x8. The whole family loved it! I had the whole family help, as there's a lot going on at once!

    almost 3 years ago
  • Thomas
    Thomas 147862

    OMG! The best enchiladas ever! It was a bit time consuming, but I have decided that I will put together the filling before work so that when I come home late all I have to do is assemble. I used 1/2 of the green chilies since I don't love them and added olives to the filling. Big hit for me and the boyfriend!

    almost 3 years ago
  • Thomas
    Thomas 147862

    Oh! and I substituted the red enchilada sauce for the green kind. Super good!

    almost 3 years ago
  • Holly
    Holly 152188

    Yum! Big hit at our house. Makes plenty for dinner two nights in a row for a small family.

    almost 3 years ago
  • Holly
    Holly 152188

    Yum! Big hit at our house. Makes plenty for dinner two nights in a row for a small family.

    almost 3 years ago
  • Donald
    Donald 150473

    These are delicious!.
    We plan on using this again, for sure

    almost 3 years ago
  • Donald
    Donald 150473

    These are delicious!.
    We plan on using this again, for sure

    almost 3 years ago
  • 121565

    Yummy! Boys ate a little, preferred my other recipe.

    almost 3 years ago
  • Laura
    Laura 147631

    Easiest and best tasting enchilada recipe I ever made. I doubled the enchilada sauce.

    almost 3 years ago
  • andrea
    andrea 138993

    Everyone Loved it!!!!

    almost 3 years ago
  • Anonymous
    Anonymous 240645

    Have to agree that it was salty. I think next time I would probably leave out the cream of chicken and just use the sourcream. Otherwise good and made enough for several meals.

    over 2 years ago
  • Anonymous
    Anonymous 126050

    This recipe is a family favorite. My six year old requested them for his Birthday dinner. To save time, I used 2 large cans of canned chicken. It still turned out great.

    over 2 years ago
  • amy
    amy 203208

    Absolutely delicious!

    over 2 years ago
  • Anonymous
    Anonymous 236021

    Delicious!

    over 2 years ago
  • Anna
    Anna 270708

    This was SO good!!! I think I over estimated the amt of chicken that I boiled because I had a ton of filling, so I just kept filling tortillas until the pan was stuffed. Perfect spiciness for the entire family. Seemed to take me longer than was stated in recipe, but totally worth it...I will be making this as regularly as my schedule allows.

    over 2 years ago
  • Matthew
    Matthew 291036

    Not to health but good. Takes long time

    over 2 years ago
  • Anonymous
    Anonymous 284173

    Omg...solo good! My husband even posted them on fb! I combined everything in step two at once and simmered only 10 min. (saved time and tasted the same) I also put Greek yogurt instead of sour cream ( healthier) yum!!

    over 2 years ago
  • Marina
    Marina 328431

    Very good!

    over 2 years ago
  • Anonymous
    Anonymous 303948

    awesome! we will make again. only change was we used two cans of red sauce

    over 2 years ago
  • Anna
    Anna 363164

    this was delicious! I added a couple cans of black beans and was able to make another pan for the freezer.

    over 2 years ago
  • Shelly
    Shelly 146195

    We've had this a couple of times and the family likes it a lot.

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    This is a very good recipe, but time consuming. Here are some others that are delicious and have fewer ingredients, give them a try!
    Beef Enchiladas Recipe: http://www.foodonthetable.com/recipes/274538-beef-enchiladas
    Easy Chicken Enchiladas: http://www.foodonthetable.com/recipes/353788-easy-chicken-enchiladas
    Mexican Chicken Casserole: http://www.foodonthetable.com/recipes/353309-mexican-chicken-casserole
    Green Chile Chicken Enchiladas: http://www.foodonthetable.com/recipes/10173-green-chile-chicken-enchiladas

    over 2 years ago
  • Molly
    Molly 28201

    I used leftover turkey from Christmas...turned out awesome!!

    over 2 years ago
  • Molly
    Molly 28201

    Oh and I used Hatch green enchilada sauce

    over 2 years ago
  • Jennifer
    Jennifer 304677

    Kids and hubby loved it - perfect recipe!

    over 2 years ago
  • Jennifer
    Jennifer 304677

    Kids and hubby loved it - perfect recipe!

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    I added a personal Chicken Enchilada recipe yesterday you may like as well: http://www.foodonthetable.com/recipes/365797-chef-leslie-s-chicken-enchiladas You can leave out the jalapenos if you think it would be too spicy for your family, but it's always a hit at my house and events I cater!

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Molly, I love Hatch green enchilada sauce! It makes making enchiladas on a busy work night a breeze.

    over 2 years ago
  • Anonymous
    Anonymous 359117

    kind of bland but good. i added picante sauce and some jalapenos.

    over 2 years ago
  • Stephanie
    Stephanie 514701

    Thought it was great! Hubby and kids loved it!

    over 2 years ago
  • Courtney
    Courtney 78154

    these were AMAZING!!! i usually make the enchiladas off the back of the campbells soup can, but these surpass those! we used the green enchilada sauce and they were scrumptious! i cant wait to make these again

    over 2 years ago
  • Stacy
    Stacy 599066

    So good!! Next time I will put the chicken with the taco sauce and water in the crock pot so it's ready to assemble when I get home.

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Great suggestion Stacy!

    over 2 years ago
  • Allison
    Allison 494017

    Awesome!!

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    This is a good one!

    over 2 years ago
  • 490246

    These were a big hit with everyone. Very tasty!

    over 2 years ago
  • 490246

    These were a big hit with everyone. Very tasty!

    over 2 years ago
  • christina
    christina 219845

    Excellent.

    over 2 years ago
  • christina
    christina 219845

    Excellent.

    over 2 years ago
  • Owen
    Owen 637915

    I and my wife absolutely loved this for supper last night. We only wish there was a low calorie alternative. But we will prepare this one again.

    over 2 years ago
  • Owen
    Owen 637915

    I and my wife absolutely loved this for supper last night. We only wish there was a low calorie alternative. But we will prepare this one again.

    over 2 years ago
  • Owen
    Owen 637915

    I and my wife absolutely loved this for supper last night. We only wish there was a low calorie alternative. But we will prepare this one again.

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Owen- I am happy to hear that this recipe will be a repeat in your house! If you want to lighten this recipe up a bit, here are a few tips. Since the sour cream and canned soup have a lot of calories, choose a light or fat free sour cream or use a light or fat free Greek yogurt instead. You could also omit the soup and just use the sour cream and a few tablespoons of reduced fat milk to reach a smooth constancy. Use less cheese (you could probably get away with 2 cups of cheese) and use low-fat cheese- cheese made with 2% milk or part skim milk. And swap the flour tortillas with corn tortillas or low carb whole wheat tortillas.

    over 2 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    And here are a few other enchilada recipes from the Food on the Table site that have a few less calories and have great user reviews: Butternut Squash and Black Bean Enchiladas: (http://www.foodonthetable.com/recipes/353726-butternut-squash-and-black-bean-enchiladas) OR Green Chile Chicken Enchiladas: (http://www.foodonthetable.com/recipes/10173-green-chile-chicken-enchiladas) OR Honey Lime Enchiladas: (http://www.foodonthetable.com/recipes/25134-honey-lime-enchiladas) OR Beef Enchiladas: (http://www.foodonthetable.com/recipes/274538-beef-enchiladas).

    over 2 years ago
  • eve
    eve 523560

    Easy. And very flavorful! My kids loved it.

    over 2 years ago
  • eve
    eve 523560

    Easy. And very flavorful! My kids loved it.

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    Eve, you should try my personal recipe for chicken enchiladas. They are really quite good and easy to make! Here's the link: http://www.foodonthetable.com/recipes/365797-chef-leslie-s-chicken-enchiladas

    over 2 years ago
  • Erin
    Erin 393810

    Seems like an awful lot of work for only 5 enchiladas!

    over 2 years ago
  • Alexandra
    Alexandra 719073

    it was a bit of work but I got stuff on only 1/2 an enchilada. There are 5, but mine were BIG!

    over 2 years ago
  • Cheryl
    Cheryl 144050

    Outstanding!

    over 2 years ago
  • Cheryl
    Cheryl 144050

    Outstanding!

    over 2 years ago
  • Sinead
    Sinead 715360

    Great recipe for largish family. I used a rotiserie chicken cut up instead. We made 8 enchiladas and had lots of the filling leftovers, my husband had that the next day. Lots of little steps to do, but quick and easy.

    over 2 years ago
  • Sinead
    Sinead 715360

    Great recipe for largish family. I used a rotiserie chicken cut up instead. We made 8 enchiladas and had lots of the filling leftovers, my husband had that the next day. Lots of little steps to do, but quick and easy.

    over 2 years ago
  • Jeannie
    Jeannie 699979

    I thought it was a lot of work, but it was good.

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    Jeannie, enchiladas can be time consuming but so worth the effort!

    over 2 years ago
  • Nora
    Nora 696859

    was very time consuming, I feel there might be an easier way to go about it, like boil chicken, skip to step 2, then just add the soup and sour cream, wouldnt that work? add.. made way more filling than my pyrex could fit of tortillas rolled up. ALSO could this work as a lasagna, in the sense of layering the tortillas instead of rolling them up? I found folding them over a little tedious

    over 2 years ago
  • LINDSEY
    LINDSEY 535691

    Suggestion for kids: this is a GREAT recipe to hide spinach in for extra vitamins. I add about 1/4 of a package of frozen, chopped spinach while cooking the filling.

    almost 2 years ago
  • LINDSEY
    LINDSEY 535691

    Suggestion for a crowd: This past time I made it, I made it lasagna style: I put some enchilada sauce in the bottom of a casserole dish, then a layer of tortillas, then a layer of filling with sauce, then cheese, then tortillas...and so on. It worked and was easier for portions when feeding a crowd.

    almost 2 years ago
  • LINDSEY
    LINDSEY 535691

    Suggestion for a pot luck: Make the filling, then mix the enchilada sauce in with the chicken and put it in a casserole. Cover the top with cheese. Serve with chips.

    almost 2 years ago
  • Anonymous
    Anonymous 1633286

    Delish!

    over 1 year ago
  • Anonymous
    Anonymous 1794693

    Work intensive prep needed. I turned mine into a layered casserole to save a few minutes of prep time.

    over 1 year ago
  • Anonymous
    Anonymous 1284378

    I was really hoping it wouldn't be very good due to all the ingredients and time and effort and dirty dishes involved in making this meal. But, sadly, it was awesome. I will be making this recipe again and dirtying every dish in the kitchen and loving every bite.

    over 1 year ago
  • Anonymous
    Anonymous 1380052

    delicious recipe!

    about 1 year ago
  • Anonymous
    Anonymous 1869674

    Tasty and emotionally satisfying! loved it!

    about 1 year ago
  • Anonymous
    Anonymous 2047435

    They were very delicious the whole family enjoyed the dish. Will def be making again !!

    11 months ago
  • Anonymous
    Anonymous 1917579

    ?

    10 months ago
  • Anonymous
    Anonymous 1830138

    I use half the chili powder or it's just a bit too spicy for me.

    8 months ago
  • Anonymous
    Anonymous 284289

    This is so yummy! The only thing I do different is use to use mild diced tomatoes with diced green chilies. I think it adds a bit more flavor.

    3 months ago
  • Anonymous
    Anonymous 2287212

    Extra saucy! The chicken is so tender. Husband Approved. ???? He rated this 5 stars for sure!

    3 months ago
  • Anonymous
    Anonymous 2270107

    spaghetti

    2 months ago