How to Make BREAKSTONE'S Creamy Sour Cream Chicken Enchiladas - A Step-by-Step Guide

If you're a fan of Mexican cuisine, then you're probably no stranger to the deliciousness of enchiladas. These savory, cheesy, and flavorful dishes are a staple in many Mexican households and can be found on the menus of countless restaurants. But if you've ever wanted to try making them at home, then you're in luck, because we've got the perfect recipe for you: BREAKSTONE'S Creamy Sour Cream Chicken Enchiladas.

These enchiladas are not just any ordinary enchiladas. They are made with...

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Ingredients

  • 2 ½ cups cubed cooked chicken
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup BREAKSTONE'S Reduced Fat Sour Cream, divided
  • 1 (8 ounce) package KRAFT Shredded Colby & Monterey Jack Cheese
  • ¼ cup chopped cilantro, divided
  • 12 (8 inch) flour tortillas
  • 1 ½ cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

Information

  • Prep Time: 15 mins
  • Additional Time: 25 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 12 enchiladas

  • Preheat oven to 350 degrees F. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro until well blended.
  • Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
  • Bake 25 minutes. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream.
  • Nutrition

    626 cal.

    • Total Fat: 23g
    • Saturated Fat: 11g
    • Cholesterol: 72mg
    • Sodium: 1601mg
    • Total Carbohydrate: 68g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 33g
    • Vitamin C: 1mg
    • Calcium: 52mg
    • Iron: 4mg
    • Potassium: 233mg