Prep: 20 Mins Cook: 35 Mins
A great way to use leftover chicken, these mildly spiced enchiladas are easy to make and might just become a family favorite.

Chicken and Sour Cream Enchiladas


  • 1 (16-oz.) container sour cream
  • 2 cups shredded cooked chicken
  • 8 ozs. shredded Monterey Jack cheese
  • 1 jar (16-oz.) ORTEGA Salsa - Homestyle Recipe (Mild)
  • 2 tbls. fresh chopped cilantro
  • 8 (8-inch) corn tortillas


Preheat oven to 350°F.

Combine 1/2 of sour cream, chicken, 1/2 of the cheese, 1/4 of the salsa and cilantro. Divide evenly among the tortillas. Roll up; place seam side down in a 13x9x2-inch baking dish. Top with remaining salsa and cheese; cover. Bake for 35 minutes or until cheese is melted and sauce is bubbling. Serve hot with remaining sour cream.
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