This tasty soup can be made even healthier with a few easy adjustments! I lower the sodium by using fresh rather than canned chiles and low-sodium chicken broth. Additionally, replacing oil with veggie cooking spray reduces the fat content. My family receives extra vitamins thanks to the addition of some delectable fresh toppings. I use skinless, boneless chicken breasts to cut fat as well.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 2 cups cubed cooked chicken
- 1 cup sour cream
- ⅛ teaspoon salt
- 1 pinch ground black pepper
- ½ cup vegetable oil for frying
- 12 (5 inch) corn tortillas
- 1 (4 ounce) can chopped green chilies, drained
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
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- Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each.
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- Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish.
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- When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
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- Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
Nutrition Facts
| Calories | 434 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 14 g |
| Sodium | 540 mg |
| Sugars | 1 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent. Used rotisserie chicken and it tasted like restaurant quality! Next time I’ll add green chiles to the filling too!
This was delicious but I did make some additions to it. My very picky adult son who is living with us right now had nothing but good things to say about it. I didn’t have sour cream so used Fage Greek yogurt instead. I added some jarred mild salsa (Pace) to the chicken mixture to add some moisture since some of the other reviews said it was dry. Also, I had a large can of green chili enchilada sauce so I poured about half of the can (about a cup or more)(I think this was the best thing I did to it) over the rolled enchiladas, added a little salsa across the top, then added the Monterey jack cheese to top it off. Everything else I did as directed. Served it with guacamole. It was sooo good! Thank you for getting me started on something different.
I would make this again. My family loved it. It was a little tame for me. would prefer more spice and heat.
I used sour cream-based ranch dip instead of sour cream. I added cumin powder and cayenne pepper to the sauce. It was a hit!
Tasty with some seasoning addition to the chicken. (cumin, garlic) The second time I also added some Rotel…1/2 can inside along with 1/2 can green chilies, and used just 3/4 cup sour cream. I do not fry my corn tortillas in oil, just a few seconds each side on a dry hot skillet. I don’t needed the added fat.
Literally all of the good reviews include modifications. There is a reason for that. We literally did not eat this. It was so bland and the chicken was just… not good.
It’s not bad, just needs a little doctoring up. First of all, the picture that is on here looks like it has cheddar too. Then when you view the recipe video it shows onions and tomatoes being added to the chicken mixture. The recipe does not show that only tomatoes on top. I am glad I read a review that suggested Rotel, I did add half a can to the chicken mixture otherwise I think it would be very dry and lack flavor. Don’t try to compare them to good ‘ol red sauce enchiladas.
Needs more seasoning, but other then that, it was very good.
This was my first chicken enchilada recipe, and it started the trend of enchiladas at least once a month in our house. I have made a few modifications over time- mainly cream cheese instead of sour cream and adding salsa to the chicken cream cheese mix, and making my own red enchilada sauce because I always forget it at the store and it was easy enough to do.
I think end the sauce with corn starch and we had burritos.
Loved it!!
It was easy however very bland. I added cream cheese with salsa green chilies and spinach. I then added avocado on to with more cheese it was much better and less dry.
Love it. I’m from NM so anything with green chilies is good. I used the Mexican shredded chicken recipe on Youtube by Salted Pepper rather than just plain chicken. These are very good but they were a little dry so I need to add something. This is a regular recipe now and would be great for church potluck when we can have it again…covid .
Came out amazing
I made this recipe, but after reading the reviews I decided to zhuzz it up a bit. I used verde enchilada sauce and did it the authentic way dipping the corn tortillas in oil; then sauce. Then I topped with remaining sauce, cheese and chiles. Also, I added chilis and salsa verde to the chicken mixture. It turned out muy delicious!
We loved this I made changes according to the other reviews I used Colby an Monterey jack cheese an also diced tomatoes an enchilada sauce instead of tomato sauce have made this a few times an everyone loves it!!!
I added peppers and onions and some taco spices to the mix and topped with salsa instead of chilies. I even made it diary free with coconut yogurt. Very yummy!
This recipe is not a mexican enchilada. It needed so many spices & additions to make it tasty. Only make this if you love extremely bland food.
The sour cream mixture was so yummy. I added cumin, cayenne, and onion powder in it for more spice. And for my portion (I am a vegan but I still cook regular for my family) I substituted soy sour cream and used pinto beans instead of chicken. Yum!!!
I made this for the first time last night, and I will be adding this into the family rotation for sure! I did a couple of things different. I mixed the chicken with the sour cream and salt and pepper, then I added the green chilis in with the chicken mixture. Then once I had all the enchiladas rolled, I poured a can of red enchilada sauce on top, and covered it with cheese. It turned out amazing. I doubled the recipe, and had 2 full trays of enchiladas, and there were zero left overs.
Very very good, just when putting in the oven to melt cheese my onions didn’t cook at the way so what I did the next time we put my onions in a pan and cooked before wrapping them and it was a lot better onions weren’t as strong. Other than that this was amazing!!