Cheesy Chicken Enchiladas – a delicious recipe with sour cream, cheddar cheese, chicken, tomatoes, enchilada sauce, corn tortillas. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix Chicken, 1 cup cheese and chopped tomatoes.
2
Completely, but lightly cover both sides of one tortilla with cooking spray like PAM, then place the tortilla on a microwave-safe plate.
3
Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, sprayed side up. Repeat above step until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
4
Fill tortillas with chicken mixture; roll up and place in an ungreased 9 x 13-inch pan.
5
Heat sour cream and enchilada sauce in a pan and stir until thoroughly mixed.
6
Pour over enchiladas.
7
Use remaining cheese to sprinkle over sauce.
8
Bake at 350 degrees for 40 minutes.
9
Cheese will be hot and bubbly.
854
kcal
Calories
42
g
Fat
62
g
Carbs
66
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 ounces sour cream, 2 1/2 cups grated cheddar cheese, 2 cups diced chicken, 1 (15 ounce) can tomatoes, and more.
Yes, Cheesy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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