Sour Cream Chicken Enchiladas
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:5 to 6 servings
- Cooking spray
- 2(10-ounce) cans mild green enchilada sauce
- 1(10-ounce) can condensed cream of chicken soup
- 1(8-ounce) container sour cream (1 cup)
- 4cups shredded meat from 1 store-bought rotisserie chicken
- 1(4-ounce) can diced green chiles
- 1(14-ounce) bag grated mozzarella cheese (about 3½ cups)
- 10(8-inch) soft flour tortillas
- 1tomato, chopped
- ½cup chopped fresh cilantro
- 1lime, cut into wedges
- Cooked rice (preferably Mexican rice) and seasoned beans (preferably charro beans), warmed, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
1206 calories; 75 grams fat; 34 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 9 grams polyunsaturated fat; 70 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 64 grams protein; 3001 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
- Step 2
In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread ½ cup in the baking dish; set aside the remaining 3½ cups creamy enchilada sauce.
- Step 3
In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
- Step 4
Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping ⅓ cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping ⅓ cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
- Step 5
Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you’d like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
- Step 6
Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Rebecca
Corn tortillas should briefly be submerged in a pan of warm enchilada sauce before stuffing and rolling. Otherwise, they don't cook completely and soften. Instead, they may just dry out.
susain
One uses flour tortillas for burritos. Use corn tortillas for enchiladas. Mozzarella is for Italian food. Use Monterey Jack. Otherwise a comforting Americanized kind of casserole dish kids enjoy.
William
OMG, the recipe reminds me of my mum's Tuna ala King from the 1950's- canned tuna and condensed cream of mushroom soup on Wonder Bread toast! What's next, Texas canned fruit cocktail suspended inside jello topped with Reddi-Whip (aerosolized cream). Who knew it stuck to ceilings as well as your ribs?
Patrice
Can corn tortillas be used instead of flour?
Elsie
Not good. Way too much dairy and way too little flavor. The sauce texture was off-putting. Needs a little color beyond the diced tomatoes. Also, who uses flour tortillas in enchiladas?
Patricia Garcia
This recipe needs some help. 3-1/2 cups of the sauce left, to pour over the top? How about mixing half of the sauce with the chicken and green chiles to make a proper filling. Taste for seasoning (I would also use two or three 4 oz. cans of green chiles); they add so much flavor. I would also use cheddar or colby-jack cheese, rather than mozzarella. And finally, I would just up the sour cream, and ditch the cream of chicken soup.
G. Smith
I second the report that the sauce has a "strange congealed gelantinous quality" and wish I'd read that helpful review before I made this. There are many good versions of Creamy Chicken Enchiladas online; this isn't one of them. I hesitated to add the Cream of Chicken soup that's called for, but thought that if NYT Cooking had published the recipe that it must be a worthwhile, if strange "hack." Despite my upgrades (poached organic chicken and Monty Jack instead of mozzarella) it was unpleasant.
AO
There is nothing traditionally Mexican about this as written — it’s Americanized Tex Mex-ish — and the recipe is Less cooking than assembling. But I will confess I’m making it for the third time during the pandemic. I agree that it’s comforting. I freshened it up by making my own roasted tomatillo salsa verde, roasted my own chicken, used “soft” corn tortillas (no soaking required) and cut the amount of sauce by 1/3. The kids loved it.
Lorna
This is am Americanized version of enchiladas pasteur. Much better with Monterey jack cheese, chicken stock and sour cream or crema, rather than cream of chicken soup.
Mary
Yes, very easy - make a veloute using chicken stock. It's a better option than canned soup and you can control sodium levels (canned soup has a high sodium content). To veloute, I add a touch of dry sherry, cayenne, and fresh ground nutmeg. Of course, these ingredients could be added to this recipe also. I use a veloute as the base for pot pie, turkey tetrazzini and numerous other recipes.
Karen
Yes, I have made these with corn tortillas and like them better.
Joshua
- use corn tortillas - dip tortillas in sauce first - add chopped onions
Rissa
Bland for a hispanic but good if you're feeding a lot of people. Seriously is bad if you like flavor but everyone went "its ok". I ended up putting cilantro and white onion, tomato and sour cream, avocado and salsa on top.
Kathy
Awful beyond words. Way too much sauce and you have to change gears to fix that.
Tammy Johnson
Blah. Make it all from scratch and use corn tortillas!!!! Cilantro is a must! Stay away from cream of chicken soup!!!
cait
This is pretty good on its own, but is so much better when you add a little more acidity. I made it as directed and added salsa verde on top, which helped cut through all the creaminess. Doesn’t reheat well at all though.
Beck
This was delicious and easy! Used salsa verde instead of green enchilada sauce which gave it a good spicy flavor. Also used colby/jack instead of mozzarella, half of the condensed soup, half of the sour cream and doubled the green chiles. Add more verde salsa if the sauce is too thick and not covering the tortillas completely.
TravelMom
I skipped the sour cream in the sauce and used lightly fried corn tortillas. My teenagers loved them!
Great Enchiladas
Decided to read the comments while buying ingredients for the recipie, panicked a little then chose to substitute tomatillo salsa, medium heat for the mild enchilada sauce; crema for the sour cream and as suggested chicken broth for the cream of chicken soup and it is wonderful. The salsa worked really well to add flavor and zing to the meal. I also used low carb flour tortillas and they were perfect.
Mary
So many negative comments on this recipe, yet it is four out of five stars, so most people who've made it must like it. I have made this twice (and will probably make it this weekend) and my family and I have loved it both times. It might not be authentic, but it is wonderful cheesy, mushy comfort food. Of course, I am a Midwesterner by birth, so I always enjoy something with a cream-of-soup base.
Wendy M
Doh! I forgot to buy the tortillas! So last minute I made chicken nachos with tortilla chips. Layered as much as possible. Dinner was saved! Pretty, pretty, pretty good!
Diana
It looks like we’re in the minority, but my husband and I LOVED this dish. Of course, don’t go into it expecting a truly authentic Mexican dish, but accept it as it is: a quality comfort food. We thought the flavors were excellent for the amount of effort required (which was not very much). It’ll be on our rotation for an easy weeknight dinner!
pam
This is a Midwest PTA potluck version of enchiladas. 1. Enchiladas *never* use flour tortillas - which will cook into wallpaper paste. Use corn. 2. It involves a can of cream soup instead of proper sauce. Use green chili or tomatillo sauce. 3. Mozzarella is for Italian dishes, enchiladas use Monterrey Jack or even yellow cheeses. If you want to make this, put it over crushed corn tortilla chips and you’ll get a rough version of King Ranch Casserole. But no mozzarella, please.
Caroline
I ended up pressure cooking the chicken in the enchilada sauce and the can of cream of chicken. When I removed the chicken to shred/add the chiles, I then put the sour cream in the sauce. This worked out very well, and was a lot cheaper than buying pre shredded rotisserie chicken. We liked the recipe ok overall, but I think less sauce might be good, as well as potentially using corn tortillas.
Luther
Very good recipe that makes quite a bit. Opted for red enchilada sauce, just a personal preference. No mozzarella cheese either. If you have Harris Teeter around you, they just started carrying Carolina Reaper shredded cheese. Now that adds some kick to it. Did mix about 1/2 cup of sauce into chicken mixture which really makes a big difference in the final product.
dianed
Do not use flour tortillas unless you really like mush!
Laura V
Only one change- use Monterey Jack cheese instead of or half and half with mozzarella.
camassonia
I totally agree with using corn tortillas for enchiladas, unless you are like me, allergic to corn. So, I'm grateful for this. HOWEVER, I love corn tortillas, they are one of the best foods in the world.
Michelle
For sure more than one can of green chiles mixed with chicken, at least two is needed for flavor. Way too much sauce to put on after layering the bottom and not necessary. I found it to be bland, and too creamy. Something is missing.
Jody Gray
No, no, no. I see the Texan influence in the canned enchilada sauce and cream of chicken soup. I would never cook that way. But the real travesty is terminology. This is NOT an enchilada dish. Enchiladas are never made with flour tortillas and mozzarella cheese. Enchiladas are made with corn tortillas, or they are NOT enchiladas. This recipe is like a "weeknight spaghetti" dish made with orzo instead of spaghetti! I live in New Mexico, where we know about enchiladas.
Private notes are only visible to you.
Advertisement
