Baked Chicken Cheese Enchiladas

baked chicken cheese enchiladas

Last week I shared my trip to Shamrock Farms where my boys and I toured the farm and sampled some yummy flavored sour creams. I was thrilled when Shamrock Farms sent me a tub in each flavor to try at home. My family loved the added kick when I replaced plain sour cream with the zesty jalapeño in my baked chicken cheese enchiladas.

The French Onion tastes like a french onion dip and is really good with potato chips- something I usually try not to keep at home since it is a major weakness of mine! In this case I couldn’t resist picking up a bag. The Creamy Ranch is great as a veggie dip or topping for baked potatoes. The Zesty Jalapeño is my favorite. Originally I thought it might be too spicy for me, but it was just the right amount of heat in the sour cream. The website suggested to use it in enchiladas, so I decided to try it in one of my family’s favorite recipes, my take on baked chicken cheese enchiladas.

You can grab a coupon to try the flavored sour creams here.


I found the original recipe for these baked chicken cheese enchiladas on Food Network years ago, but the link is no longer there. So the original recipe credit goes to Gourmet Magazine via FoodNetwork, but luckily I printed it out since it is now one of my family’s favorites!


Over the years I have changed a few things to suit our tastes (I find it fills about 8 to 10  10″ flour tortillas, not the stated 12 to 14, but maybe I just like a lot of stuff in mine.) When I used the Shamrock Farms Zesty Jalapeño sour cream in the recipe, my husband said it was the best I’ve ever made it. (This is a man that claps when he comes home to see this dish on the dinner table.)

This dish is really easy to prepare in advance. In fact, I prepped this dish the day I went into labor with my second son. It is a snap to have it ready and then pop into the oven right before you are ready to eat. Plus it is just as good re-heated. This time I served it with some slow-cooker refried beans, but you could really just make a meal of the enchiladas alone. I hope you get a chance to try the new sour cream and make this for your family.

Baked Chicken Cheese Enchiladas


4 oz cream cheese, softened
1/4 cup Shamrock Farms Zesty Jalapeño sour cream
2 cups salsa verde (recipe calls for prepared red salsa, I’ve tried both and either works fine)
2 cups grated cheddar or jack cheese
2 cups shredded, cooked chicken (I usually use a rotisserie chicken)
1 cup corn kernels (I used fresh because corn is in season, but you could use frozen or canned)
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne pepper
salt & pepper to taste
4  scallions, thinly sliced (I don’t use the scallions, but the original recipe does)
8 to 10 soft round 10″ flour tortillas


Preheat oven to 325 degrees.

In a medium bowl cream together cream cheese and jalapeño sour cream.  Stir in 1/2 cup of salsa.  Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions if you are using them.  Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish spread a 1/2 cup of the salsa over the bottom.  Place about a 1/3 cup of the filling on a tortilla (I just eye-ball it), roll up and transfer to a baking dish with the seam side down.  Repeat the process for remaining tortillas.

Pour remaining salsa over enchiladas, spreading to coat them.  Sprinkle remaining grated cheese over the top.

Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20-25 minutes until hot and bubbly.  Enchiladas may be reheated, covered in aluminum foil before service (I have also microwaved individual portions on a plate and they hold up fine). Sprinkle with remaining scallions if desired and serve warm.


  1. Those look yummy!