Easy Chicken Sour Cream Enchiladas Your Family will Love

Best-chicken-cheese-enchilada-recipe

i learned how to make these Chicken Sour Cream Enchiladas from one of my besties, Alex. she actually taught me many of my cooking skills…including how to make whipped cream. i now love to cook in the kitchen, and i owe a lot of that to her.

quite a few years ago, she taught me how to make these easy enchiladas. it was the first recipe i learned and realized that measurements didn’t have to be exact. you could just add ingredients until the filling looked and tasted how you wanted it to look and taste. this is where i gain confidence in the kitchen. i actually don’t even measure my ingredients for the is recipe, but i have included the approximate measurements of what i use on this post.

these enchiladas and my favorite, more of a mild chicken and cheese comfort food. the sour cream and parsley balance each other and give it a nice fresh taste. i choose to use mild red sauce because my kids will not eat spicy stuff….however, if you like spicy, get the medium instead of the mild.
easy-enchilada-recipeall you need to make these Chicken Sour Cream Enchiladas is shredded chicken (i used already cooked rotisserie chicken purchased at the grocery store), shredded cheese, onion, flour tortillas (corn will work), enchilada sauce, and parsley.

start by preparing your ingredients, such as chopping the onion and parsley, and shredding the chicken. next, preheat the oven to 350ºF.

enchilada-ingredientsfirst step. heat a teaspoon of olive oil in a large frying pan over medium heat. add the onions and cook until translucent, stirring all the while.

how-to-make-enchiladas-onionsstep two. add the chicken to the onions in the frying pan. stir until combined.how-to-make-enchiladas-chicken

step three. pour about 1/3 to 1/2 cup of enchilada sauce over the chicken and onion mixture.

how-to-make-enchiladas-La-Victoria just enough to coat the chicken.sour cream chicken enchilada recipestep 4. add sour cream….chicken sour cream enchilada recipeand parsley.chicken sour cream parsley enchilada recipestir until combined.chicken enchilada fillingstep 5. once the sour cream and parsley are fully combined, turn off the heat. now add the shredded cheese. i usually add 2 to 2-1/2 cups. sometimes more. it just depends on how cheesy i want it. i like the mixture to be creamy and cheesy.chicken cheese enchilada fillingonce the cheese is melted and combined with the chicken sour cream mixture, it looks like this. taste it, and see if it needs anything more. more sour cream? more cheese? more sauce? you can adjust it to how you like it best.chicken sour cream enchilada filling recipestep 6. now it is time to fill the tortillas and make the enchiladas. pour just enough sauce in a baking dish to cover the bottom of the dish. (UPDATED: spray pan with non-stick cooking spray first)best easy enchilada recipestep 7. now take a tortilla and spoon some sauce on the tortilla.
how-to-make-chicken-enchiladas-La-Victorianext, spoon on some of the chicken mixture.how-to-make-chicken-enchiladas

step 8. roll up the tortilla and place it in the baking dish.

how-to-make-enchiladas

repeat steps to make enough tortillas to fill your baking dish, or until the chicken mixture is all used up.

how-to-make-enchiladas-recipe

step 9. pour enchilada sauce over the completed enchiladas. spread it evenly over the top.

step-by-step-enchilada-recipestep 10. top with more shredded cheese and garnish with chopped parsley.chicken-enchiladasnow they are ready to place in the oven. cover with foil and bake for 20-30 minutes. remove the foil for the last 10 minutes of cooking. since the chicken is precooked, you only need to bake them long enough for the sauce to start bubbling, tortilla edges are slightly crisp, and the cheese is melted.easy-family-dinner-ideas-enchilada

this is how they will look when they are finished.
easy-family-dinner-recipe-enchilada

 yummy!!! i just love these enchiladas. they are one of my favorite comfort foods, and also make great leftovers for weekday lunches. i hope your family enjoys them as much as our does.

how-to-cook-sour-cream-chicken-enchiladas
Easy-chicken-cheese-enchilada-recipe

ingredients
3-4 cups cooked shredded chicken (i use cooked rotisserie chicken)
1 medium onion, chopped
1 teaspoon olive oil
1 cup sour cream
1/2 cup chopped parsley
1 large can enchilada sauce (La Victoria is my favorite)
3 cups shredded cheese (i use mexican blend)
10-16 flour tortillas

directions
preheat oven to 350ºF.

step two. in a large pan over medium heat a teaspoon of olive oil. add the onions and cook until translucent. stir often.

step two. combine chicken and onions in the frying pan. stir until combined.

step three. pour 1/2 cup of enchilada sauce over the chicken and onion mixture – just enough to coat the chicken.

step 4. add sour cream and parsley. stir until combined.

step 5. once the sour cream and parsley are fully combined, turn off the heat. now add the shredded cheese. i usually add 2 to 2-1/2 cups. sometimes more. it just depends on how cheesy i want it. i like the mixture to be creamy and cheesy.
once the cheese is melted and combined with the chicken sour cream mixture.

step 6. pour just enough sauce in a baking dish to cover the bottom of the dish. (UPDATED: spray pan with non-stick cooking spray first)

step 7. fill the tortillas. spoon sauce onto a tortilla, and then some of the chicken mixture.

step 8. roll the tortilla and place in the baking dish. repeat until enough tortillas fill your baking dish – or until the chicken mixture is all used up.

step 9. pour enchilada sauce over the completed enchiladas and spread evenly over the top.

step 10. top with shredded cheese and garnish with chopped parsley. covered with foil and bake for 20-30 minutes. remove the foil for the last 10 minutes of cooking. cook until sauce is bubbling, tortilla edges are slightly crisp, and the cheese to melted. enjoy!

serves 8-12

Check out this step by step video on how to make them!

 

You may also love this recipe for Easy Chicken Parmesan!!!!!

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Comments

  1. Beverly N. says:

    Yum! I so need to go to bed, but I always find the best looking recipes late at night. Pinning this!

  2. Brittany says:

    I can’t wait to make these! These look like the ones my aunt always made when I’d visit. I’ve been looking for a recipe like hers and I think I found it! I know my husband and the baby on the way will love these. I’m very greatfull that you put this up. Many thanks!!! 🙂

  3. Julie says:

    These sound delicious! Do they freeze well?

  4. Bet says:

    i think it means cilantro and not parsley

    • No, I use parsley.

      • Juanita says:

        Enchiladas are ALWAYS made with CILANTRO, not parsley. The flavor profile will be completely changed to reflect an authentic enchilada dish.

        • You can make these with cilantro, but I make them with parsley. I love how these taste and so does everyone I’ve made them for. It’s just a personal preference.

          • D. W. says:

            I, too, use parsley. Cilantro isn’t to my taste. Taste like a chemical, imho. Everyone enjoyed them at our Diablo de Muertos gathering.

          • Sandy says:

            I don’t care for cilantro either.

        • Shelby says:

          I made these tonight with green onions instead of parsley… Another great option! Great enchiladas! Thanks for the recipe.

        • Carol says:

          I used the parsley and it is delish. There’s no rule that you have to use cilantro. You make a better cook, when you experiment with different spices and herbs. KUDOS for this recipe. My family is in love!!!!!

        • Shari says:

          Juanita, you should leave ALWAYS out, because everyone uses the garnish of their choice and it isn’t ALWAYS cilantro…. parsley, green onions……. your preference as Jill says. Thanks for the recipe Jill.

        • Lori says:

          Some people don’t tolerate the soapy taste of cilantro. I agree with parsley, but might use chives or green onions.

        • Jilly says:

          I think it would be to someone’s preferred taste. Authentic or not. I myself use cilantro, but some do not like the taste of cilantro.

          • You either love or hate cilantro! Personally, I hate the taste. I use parsley fresh and dried whenever cilantro is called for. Cooking is a matter of personal preferences. B. Karr

    • Emilee says:

      The picture shows cilantro. Also known as Italian parsley. Way misleading, and totally throws off the flavor. Plus waaay too much added in the mixture. Disappointed 🙁

      • peta says:

        cilantro is actually coriander NOT parsley at all completely different taste so thats why you have had a different experience for the taste. pictured is italian parsley and is not that different in taste or look to normal every day parsley.

      • whats pictured is Italian parsley and cilantro is actually coriander not parsley at all and completely different taste. henece why yours would have a completely different flavour.

  5. what about corn tortillas, I like the corn , think they will hold up well enough?

  6. Pam says:

    Can you make these ahead of time and just bake when your guest are ready to eat?

  7. Karalee says:

    made these for my husband and a couple friends last month…was a HUGE hit! Husband has requested them again for his birthday this week 🙂

  8. Jillian says:

    Just made this recipe… so easy, inexpensive and SO freaking yummy!!! I did sub out cilantro for parsley and added some green chilies to the filling for a bit of heat. Love the sour cream idea, will definitely be making these again! Thanks for the great recipe! 🙂

  9. GSmart says:

    Sooo good! Instead of parsley, I used cilantro. It was delicious!!! ?

  10. Stephanie says:

    Does one rotisserie chicken give about 3-4 cups of meat?

  11. Michelle says:

    Do I need to use oil for the baking sheet before pouring the enchilada sauce?

    Thanks!

  12. I’m obsessed with thus recipe. I also add cherry tomatoes, olives and chives on top. And I use BOTH cilantro AND parsley. Works perfectly together.

  13. Camille says:

    These were easy and delicious! However, i would definitely reduce the sour cream to 1/2 a cup to 3/4 of a cup. 1 cup made them far too rich for me. Also, I would definitely recommend spraying the baking dish because my enchiladas really stuck on there and fell apart when I was trying to serve them!

  14. Dee Dee says:

    Mine are in the oven now they were really easy to make can’t wait to see how they taste!!!
    But what’s not to love in m this recipe? ? ? ?

  15. Shelby says:

    Just made this and it’s in the oven right now! I just wanted to say that you probably only need like 2-3 cups of chicken rather than 3-4 cups, unless you want an awkward amount of filling left over… not enough to make another batch, but enough to feel like you’ve wasted food /: They look and smell DELICIOUS though, thank you for the recipe! (:

    • Lacey says:

      What didn’t make it in a tortilla I used as a dip with chips while we waited for the dish to cook. Just an idea 😉

      • Kelly says:

        I used my left over filling and made a small enchilada casserole! Cha Ching so good thank you!

  16. James says:

    OMG!!!! My boys wanted to make a dinner for my fiancée for her birthday…. This was amazing!!! We put refined beans in the middle of the enchiladas, served with avocados, black beans and rice…. Simple put …. If you like Mexican food… This is the dish !!! Thank you !!

    PS use baking spray for the bottom

    • Dana says:

      Those extras sound yummy! thanks for the suggestion, going to give that a try when I make these!

  17. alice eash says:

    Great recipe! Thanks.

  18. Ruth says:

    Re: Cilantro vs. parsley – Native Texan here and though many use cilantro, some of us HATE cilantro. It ruins a dish for me and also my 2 daughters. After taking a Gourmet cooking class once I found out why some people hate it (tastes like soap!) It’s in the saliva of some people what interacts with taste buds – so it’s not just our imagination. Thought you’d be interested in knowing why some like it and some HATE it.

    • Donna says:

      Thanks for the info Ruth. Interesting

    • Tammy says:

      Yes, Ruth! You’re exactly right. I think cilantro DEFINITELY tastes like soap. (Ugh). What’s more, if I get a big piece, when chewed, it often leaves a soapy, slick feeling in my mouth. Needless to say, I’m not a cilantro fan. Lol

  19. Bryn Gibson says:

    I just made these for my boyfriend & his family tonight and they were such a huge hit! The filling was so simple yet savory and everyone kept going back for more!

    Thanks so much for this recipe 🙂

  20. Katie says:

    Thank you for this recipe. My husband said this is one of the best dishes I’ve ever made! I used corn tortillas and cilantro as substitutions. I’ve sent your link to friends already. I’m making it again tonight:) thank you!

  21. Barbara says:

    This recipe is so easy, and the instructions are excellent. I have always have a problem making enchiladas that I like. I can see this recipe being easily adapted for all kinds of special eating restrictions.

    My deceased husband had diabetes. I was always adapting recipes for him. I would have used the following for this recipe: low-fat cheese, low-fat cottage cheese (whipped) instead of sour cream, and any other ingredients that would be lower in fat and carbs. I always had baked turkey in the freezer or ground deer meat.

    Like some others, I don’t like cilantro……each to their own taste.

  22. Can you make it with BEEF?

  23. Catherine says:

    Great recipe!! How do you recommend reheating??

  24. Rainbow says:

    I tried this without parsley, because I had none. They were so good! Tonight I’m adding parsley,but I’m going to puree it in a food processor and add to the sour cream. I prefer less leafs. I also added some cumin to the chicken, and black olives to the top. Very good, thank you so much for the recipe!

  25. Rainbow says:

    Ps -I love parsley in a lot of Mexican dishes. It tastes fresh and is less “soapy” to some people that have an issue with cilantro.

  26. Tasha says:

    Juanita is right! It is NOT a preference. It is a cultural dish and therefore one may say that enchiladas are ALWAYS made with cilantro. Parsley DOES NOT belong in an enchilada and completely alters the taste. Therefore, if you choose to add parsley or what have you, you are NOT making an enchilada, but your own version of it. In this dish, it is not a mere garnishment, rather it contributes to the flavor of the dish. I guess if you prefer a more bland taste, than parsley away!!!!

    • Leslie Burchett says:

      wow, what happened to just cooking and enjoying the taste of what you cook? A great chef will tell you, do what makes it taste good to you. There are no “rules”.

    • Then I would say that these are my own version of and Enchilada. I never claimed them to be authentic. I also don’t feel that they are bland tasting.

      • Mae says:

        So sorry Jill, I have been reading the reviews because I am making them now. 😊 Thankful you shared, did not change a thing. For the people who complained,
        folks, it is not a contest to who is right!!! Just some sweet person sharing her version of a great dinner! Chill folks, thanks, Jill! 🍽️

  27. Victoria says:

    I made this for the family for the first time 3 wks ago.
    This was so delicious that it will be on a recipes rotation for our family. Thank you for posting this recipe.

  28. Chelsea L says:

    Maybe I should have added more sauce to the botton of the pan because my enchiladas stuck terribly. Rather disappointing because they tasted amazing. Will definitely try again! I used parsley and it was great! Maybe I’ll experiment with the cilantro next time.

  29. Verna Matuu says:

    My family loved it….

  30. Jill says:

    What size tortilla shells did you use?

  31. Ecoria13 says:

    If I’m going to use corn tortialla do I have to warm them first? I’m wondering which is better flour or corn ?

    • Gayle says:

      If using corn tortillias I do it a bit differently…I Put the sauce in a small pan and warm it and dip the tortillias in that first. It makes them more pliable to roll.

  32. Ecoria13 says:

    Flour or corn tortiallas which is better?

  33. Made this for my large family when my parents and father-in-law were here. We are all from Arizona, and we know good enchiladas! I made some with corn tortillas and some with flour, and we loved them both equally. We love cilantro, so I used that. Seriously, this is a wonderful recipe, and so easy when you use the rotisserie chicken! THANK YOU!!! *****5-star deliciousness for sure!

  34. Notsurprised says:

    I made this recipe tonight and we loved it. I used a little less cheese and used 3% lower fat cheese and it was still cheesy and creamy. I think you could use either parsley or cilantro; I used parsley flakes because I didn’t have any fresh and it turned out fine. Delicious!

  35. Patty Wedge says:

    My family loved these Sour Cream Chicken Enchiladas. I used 1/2 cup of Sour Cream instead of 1 cup and I used Fresh Cilantro instead of Parsley. Those were the only changes I made and they were yummy! Thank you for a delicious recipe.

  36. denise t. says:

    i always wanted to make homemade enchiladas,but never could find the right recipe..but i think i found it now….im gonna try this soon ….thank you sooo much.

  37. Amanda says:

    If I need to cook the chicken first how do you recommend cooking it if I’m using chicken breasts?

  38. Alex says:

    This is heavenly!

  39. First time cook says:

    is the chicken already cooked when you add it to the pan with union and the sauce

  40. Diana says:

    Loves these. I really like how you just put estimates of how much you actually use! I hate getting out my measuring cups! I like to measure to taste, and it was super easy with this recipe. Thank you, so delicious!

  41. helio says:

    great

  42. Shaye says:

    I love cilantro lol Just wanted to mention I am so happy I don’t have whatever in my saliva to make it taste soapy I feel horrible for those that do. Trying this recipe tonight. I am excited haven’t had this dish in a long time and the other chicken enchilada recipe I have well it is a process … totally worth it but just not enough time. This looks quick and easy and just right to balance with 2 -11 yr olds 1- 4 yr old and 2 – 1/2 yr olds running around

  43. Lynn Thomas says:

    We count carbs and sugar how much does this recipe contain.

    • Kristen says:

      Lynn, go to myfitnesspal.com and you can enter all the ingredients into a recipe book, choose how many servings it makes, and it will calculate it for you.

  44. My tortillas broke apart. How do I keep this fro happening. 🙁

    • Gayle says:

      unless you heat them a little, corn torillias will or can break up…I heat mine first by dipping in very warm sauce first….

    • Bonnie says:

      I purchased a Rick Bayless tortilla steamer/warmer some time ago and always steam the tortillas first; just enough to make them pliable. Perfect everytime.

  45. Ashley Dickman says:

    I think you are confused. The pictures you posted is clearly cilantro NOT PARSLEY. Either way it tastes great though.

    • Ashley Dickman says:

      I just realized that sounded a little rude and I didn’t intend for that! We loved this recipe and will make it again.

    • No, I used parsley. It’s Italian flat leaf parsley. But you can use either and it will still taste great!

  46. Sylvia Bucksar says:

    WOULD BE EXTREMELY HELPFUL FOR YOU TO SET UP A PRINT ICON….AM NOT VERY COMPUTER SAVEY…DO LIKE YOUR RECIPES

  47. Bellareena says:

    I made your wonderful recipe for Christmas week for ages 3-91 and everyone loved it! Your recipe is now a Christmas week tradition and I’ll make it many more times throughout the year. I appreciate the time you spent on very clear instructions. Thank you.

  48. Audrey says:

    Hello!

    Can I do the mixture today and put it in the refrigerator and do the rest of the recipe tomorrow?

    I’m cooking right now my own enchilada sauce! yummy.

    Audrey

  49. jenniferf says:

    This was a Pinterest win for me!! My family loved it! Will make it again I am sure. I couldn’t find Enchilada sauce so I used Taco sauce (which I googled as interchangeable) Tasted great. I even took a picture of it because it looked exactly like the picture in the post! LOL

  50. Simone says:

    I made these!! Yum! Easy recipe too! 😜😜

  51. Jane says:

    My family loved this. Will make again!

  52. Pat says:

    This sounds so good but wondering how to half it and what I need to do to make it freezer ready. There’s only 2 of us and I’d like half chicken, half beef

  53. Teresa says:

    Yum yum yum!!! Delicious recipe I’ll be making many times again!

  54. Samantha Moore says:

    Love the recipe! We added chopped green chiles to the mix. The flour tortillas came out a little doughy so we will definitely try with white corn. The filling would be awesome in a 7 layer dip!

  55. Amanda says:

    Thanks for taking the time to do step by step pictures. We will try them this week!

  56. Anna says:

    HI! These are amazing! I’ve already made them once and loved them. Do you think I could make them a day ahead of time, or would the sauce make them soggy? I work until about 8pm so it would be helpful to have them ready to put in the oven for my husband! Thank you 🙂

  57. Melissa says:

    Is there any nutrition information on this great recipe I made tonight for dinner . I used green enchilada sauce instead. My husband loved it.

  58. These are baking in the oven right now, and I’m stoked to eat them up!
    I’m sharing my “version” on my blog next week- and I can’t get away without giving you all the due credit for this great recipe!
    Thanks for this!
    Love the blog!

  59. Lauren says:

    Wonder if this could be assembled and frozen to bake later??

  60. Naomi says:

    I made this but added cream cheese to the mixture. It was awesome!

  61. Sarah says:

    Cheers from New Zealand. Will be making these for dinner tonight. Will bulk it up more by adding black beans. Thank you for the recipe.

  62. JJJ says:

    Can’t I print just the recipe??

  63. Bonnie says:

    Delicious! I added chopped green chiles and black olives. Also, instead of Mexican cheese I used half cheddar and half mozzerella.

  64. Judy says:

    Cooking is done to satisfy your own tastes and those you are cooking for. Unless you are enrolled in an authentic Mexican cooking class and shooting for an A+, it would be stupid to add any ingredient you know won’t be liked. Why even bother cooking at all? Some recipes are perfect as is and some I use as a general guide. There’s no cooking police – make it how you want to, call it what you want, but most importantly just relax and enjoy it and the people around the table!

  65. Amber Herrick says:

    These are SO amazing I have made them for various occasions and everyone has absolutely loved it! Thanks for the recipe!

  66. Melanie Skelton says:

    These are the BOMB!! I have made these several times for our church small group and I get asked for the recipe every time. I half the recipe for us at home and it is so quick and easy. Thanks so much for sharing!!

  67. Mamaof4 says:

    My tortillas came out doughy. Not sure why, followed the recipe to T. Bet it would be awesome if it came out right!

  68. Jeannie says:

    I made this tonight and it was a big hit. I didn’t measure anything, I just used my own judgement. I just had a small can of enchilada sauce, so I improvised and used taco sauce and salsa to add to the chicken. I used sun-dried tomato tortillas instead. I also spread black refried beans on the tortillas before adding the chicken mixture. My husband loved it! Thanks for the great recipe.

  69. Diane Saik says:

    Made this dish and it was wonderful. Will use this recipe again. Thank you for posting this one.

  70. Maddy Graff says:

    This is my husbands favorite meal! He requests it at least twice a month! So yummy, the sour cream makes all the difference. Thanks for a keeper!

  71. Linda Wager says:

    This was so easy and tasted fabulous!!!!!! I shredded Colby Jack on top. This will be a regular dish for us.

  72. Teresita says:

    It seems like many angry people go on recipe blogs looking for a fight. I turns me off and hurts the blogger. Don’t pay attention to that kind of person. I too will use parsley.

  73. Susie says:

    This recipe sounds ideal for my Bridge Luncheon. Can you suggest a side dish and a dessert that might go well with the main course? Many thanks.

  74. Eileen says:

    I’ve made this recipe twice and its delicious. Easy to make and great warmed up for leftovers.

  75. Jennifer Reighter says:

    This is such a yummy recipe!

  76. Carly says:

    Newsletter pop-up keeps making the page scroll to the top every minute and it’s really hard to read the recipe

  77. Queenb says:

    I just popped this into the oven and cannot wait to dig in! I had a nibble of the filling and OMG it is delish!! Thank you for this super easy and yummy recipe! Two thumbs up!

  78. Made this recipe last nite. Cooked chicken instead of buying a chicken & shredded it. The only mistake I made was not using large tortillas. Tasted yummy & definitely will make again. Had many compliments.

  79. Audrey says:

    Very very good!

    I made the enchiladas sauce: http://www.gonnawantseconds.com/2016/03/enchilada-sauce/

    Also, I just put 3/4 of sour cream, I started with 1/2, it wasn’t enough to my taste.

    Also I used parchment paper in the baking dish, to avoid sticking.

    Thank you, i will cook it again very soon.

  80. Audrey says:

    why was a mistake the large tortillas?

  81. J Grant says:

    Cilantro was brought on for Tex-Mex food. Each province of Mexico you’ll get a different recipe. However, when I lived in Arizona, Cilantro was not part of any kind of Mexican dish. And I ate what they called “autentico”, meaning the dishes were all Mexican recipes. I never tasted Cilantro until I came to Texas and ate the “stuff” they call Tex-Mex. Now, it’s just my opinion, but Tex-Mex is for the tourist trade. I never saw parsley either on any Mexican dish in Mexico in the “old” days. So – that should let you know it came in with the tourist food. Sorry…just my opinion.

  82. Randy says:

    I didn’t notice anything in the name of the recipe saying it was “autentico!” Different things can be added or subtracted from any recipe to fit a persons tastes. I’ve been eating Mexican food for almost 60 years and never even heard of cilantro until maybe 15 years ago.
    “Sorry…just my opinion.” 😐

Trackbacks

  1. […] Recipe loosely adapted from Popsicle Blog.  […]

  2. […] or and easy family recipe…. […]

  3. […] Easy Chicken Sour Cream Enchiladas –  – This chicken enchilada recipe is very simple to make, and is a family favorite. The creamy chicken cheese filling has a great flavor with a hint of parsley. […]

  4. […] Easy Sour Cream Enchiladas Your Family Will Love…there have been a lot of comments on this post. people really seem to love them…but disagree on whether or not you should use parsley, which is called for in the recipe, or cilantro. the trick is to make them however you like them! so there is no wrong or right way. this recipe is super forgiving, so it is hard to make these enchiladas wrong. […]

  5. […] chicken enchiladas were so good.  The filling itself I could have just eaten.  It was cheesy and […]

  6. […] items on hand- went with it- and then there was this awesome recipe happening. I cheated and used this site for a reference point. Her recipe looks super tasty as well- and I give credit for finding this […]

  7. […] Easy Chicken Sour Cream Enchiladas […]

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