Tuesday, January 29, 2013

Sour Cream Chicken Enchiladas

I'm running on 4 hours of sleep today and feel somewhat delirious! Well, not really but I am exhausted. I have a very sick toddler (Poor Baby) and have been up most of the night with him. I wanted something simple and easy to make for dinner. Now I'm sure Enchiladas don't come to mind when you think of easy recipes but these enchiladas are so simple and can even be made ahead of time. That is exactly what I did and they could not have been better! Cheesy deliciousness!

Sour Cream Chicken Enchiladas
Makes 10 Enchiladas
Cal 178, Fat 6.3g, Carbs 15.6g, Fiber 2g, Protein 13.8

2 cups cooked shredded chicken
1 1/2 cups shredded reduced fat cheddar jack cheese
1 cup green enchilada sauce
1/2 cup light sour cream (I like Daisy)
1 can chopped green chilies
1 tsp chili powder
1/2 tsp cumin
10 corn tortillas

Spray a 13x9 baking dish with cooking spray. Set aside.

In a large bowl combine chicken, 1/2 cup of the cheese, sour cream, cumin, chili powder, and green chilies. Mix well. Evenly spoon chicken mixture into the corn tortillas. Roll and lay seam side down. Pour enchilada sauce over the enchiladas and top with remaining cheese.

Bake at 375 for 20 minutes or until heated through. Enjoy!


  1. I never made enchiladas but these look great. Thank you for the recipe.

    We may have met by chance...but we become friends by choice.

  2. Yummy! These will be delicious on Friday night for supper. Thanks for sharing.


  3. Well, you got me! When I started reading I thought, "Huh? Easy and enchiladas don't go together. But you are right...this is easy! And sound delicious too.
    Visiting from Full Plate Thursday.

  4. We just love Sour Cream Chicken Enchiladas and these look delicious. Have a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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