Chicken and Sour Cream Enchiladas 2


  • 1 (16 ounce) container sour cream, divided
  • 2 cups chopped cooked chicken
  • 8 ounces shredded Colby and Monterey jack cheese, divided
  • 1 jar thick-n-chunky salsa, divided
  • 2 tablespoons chopped cilantro (optional)
  • 12 (6- to 8-inch) corn or flour tortillas


  1. Mix one cup of sour cream, chicken, 1 cup of cheese, 1/4 cup salsa and cilantro together. Spoon about 1/4 cup of mixture into the center of each tortilla; roll up. Place, seam side down, in a 13 x 9-inch baking dish. Top with remaining salsa, cover.
  2. Bake at 350 degrees F for 30 minutes.
  3. Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted.
  4. Top with lettuce and tomato, if desired.
  5. Serve with remaining cup of sour cream.

Makes 6 servings.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index

DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!