“Chicken Enchiladas with Sour Cream Sauce (I add jalapenos to give dish a little kick)”
1hr 10mins

Ingredients Nutrition


  1. 1. In a medium skillet cook the onion in hot butter over medium heat until onion is tender. Remove from heat. Stir in 1 tablespoon of the green chile peppers and jalapenos (optional); reserve remaining chile peppers for sauce.
  2. 2. In a medium bowl combine cream cheese, the 1 tablespoon milk, and cumin; add onion mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
  3. 3. For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese. (I also like to top with more jalapenos). Return to oven; bake about 5 minutes more or until cheese melts.

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