Food and Nutrition


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Sour Cream Chicken Enchiladas

This healthy recipe comes from NDSU Extension Service.


  • 1 bunch cilantro
  • 1 c. sour cream
  • 2 (7-oz.) cans jalapeno salsa
  • 2 (7-oz.) cans prepared green chili salsa
  • 2 skinless, boneless chicken breast halves, cooked and shredded
  • 1 medium onion, chopped
  • 12 (6-inch) flour tortillas
  • 2 c. shredded cheddar cheese


Sour cream mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and ½ can of the green chili salsa. Set aside. Chicken mixture: In a large bowl, combine shredded chicken, onion and the remaining 1½ cans of green chili salsa. Mix well. Preheat oven to 350 degrees F. Heat tortillas in the microwave oven until soft. Pour enough of the sour cream mixture into a 9- by 13-inch baking dish to coat the bottom.Place two heaping Tbsp. of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese. Cover dish tightly with aluminum foil and bake at 350 degrees F for about 30 minutes, or until dish is heated through and bubbling.

Makes six servings.

Per serving: 410 calories, 15 grams (g) fat, 22 g protein, 44 g carbohydrate and 1200 mg sodium.
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