Sour Cream Chicken Enchiladas

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“A nice semi-mild chicken enchilada recipe that all the kids will like. The pecans add a little different texture and flavor. This is a great way to use your Thanksgiving turkey leftovers.”
1hr 5mins
4 very large servings

Ingredients Nutrition


  1. In a small saucepan sauté onion in butter until tender.
  2. Remove from heat and add cream cheese, 1 tbs water, cumin, pepper, salt, chicken and pecans.
  3. Soften tortillas in the microwave.
  4. Fill each tortilla with 1/8th of the filling and roll up jelly roll style.
  5. Place seam side down in an oiled 9x13-inch rectangle casserole dish.
  6. Mix well, soup, milk, pecans and Ortega's in a medium bowl.
  7. Pour evenly over enchiladas.
  8. cover with foil and bake at 350°F for about 40 minutes.
  9. Remove from oven and sprinkle with 1/2 cup of jack cheese.
  10. Return to oven uncovered for 5 or so minutes until the cheese is melted.
  11. Top with minced cilantro, red peppers and tomatoes.

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