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    Home » Eat

    Easy Chicken Sour Cream Enchiladas Your Family will Love

    Published: Jan 15, 2015 · Modified: Feb 2, 2021 · By Jill · This post may contain affiliate links · 219 Comments

    Best-chicken-cheese-enchilada-recipe

    I learned how to make these Chicken Sour Cream Enchiladas from one of my best friends, Alex, who actually taught me many of my cooking skills. 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 gained 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 Chicken Sour Cream 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-recipe

    All 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-ingredients

    First 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-onions

    Step two. Add the chicken to the onions in the frying pan. stir until combined.

    how-to-make-enchiladas-chicken

    Step three. Pour about ⅓ to ½ 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 recipe

    Step 4. Add sour cream and parsley.

    chicken sour cream enchilada recipe
    chicken sour cream parsley enchilada recipe

    Stir until combined.

    chicken enchilada filling

    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 2-½ cups. Sometimes more. It just depends on how cheesy I want it. I like the mixture to be creamy and cheesy.

    chicken cheese enchilada filling

    Once the cheese is melted and combined with the chicken sour cream mixture, it looks like this. Taste it to 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 recipe

    Step 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 recipe

    Step 7. Now take a tortilla and spoon some sauce on the tortilla.

    how-to-make-chicken-enchiladas-La-Victoria

    Next, 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-recipe

    Step 10. Top with more shredded cheese and garnish with chopped parsley.

    chicken-enchiladas

    Now 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 the enchiladas 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
    ½ 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 ½ 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 2-½ cups. Sometimes more. It just depends on how cheesy you 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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    Reader Interactions

    Comments

    1. AvatarDesiree

      February 17, 2021 at 9:11 am

      My family LOVED these!!! Thank you so much!

      Reply
    2. AvatarDeanna

      January 16, 2021 at 4:35 pm

      How many ounces in a large enchilada sauce can? I see 10 oz and 28 oz as my options?

      Reply
      • JillJill

        January 22, 2021 at 1:24 pm

        28oz would work good.

        Reply
      • AvatarCarol

        February 13, 2021 at 8:37 am

        I use 28oz size

        Reply
    3. AvatarChula Torres

      December 25, 2020 at 12:46 pm

      I made this recently, as a quicker version of an already quick Mexi as wellcan meal. Leave put the parsley all together! Authentic Mexican enchiladas would never use parsley, of any kind, for good reason. The flavor just doesn't work. Not necessary to substitute cilantro either. Stay away from using an American brand of enchilada sauce as well. Whether using red or green enchilada sauce, stick with a quality Mexican-made brand, such as La Victoria or La Costena. It makes all the difference. If you're going to simplify or vary. use an authentic sauce.

      Reply
    4. AvatarChristina

      November 22, 2020 at 6:15 pm

      Super super yummy and easy! I used cilantro instead of parsley and Greek yogurt instead of sour cream for a healthier alternative. My first time making enchiladas and it was a success, my boyfriend and I have happy tummies 😊

      Reply
    5. AvatarBobbi

      November 10, 2020 at 1:04 pm

      I cannot find a PRINT button. How can I print this out so my husband can make them for me tonight? Thanks. Bobbi

      Reply
      • AvatarMarie Czarnecki

        January 13, 2021 at 3:45 pm

        PUT IT ON Facebook then you can go back.

        Reply
      • AvatarMarie Czarnecki

        January 13, 2021 at 3:49 pm

        PUT IT ON Facebook then you can go back. You can also hit the ctrl with the p together and you should be able to print.

        Reply
        • AvatarTricia

          February 09, 2021 at 8:38 am

          I have an apple computer.....using control & P does not work to print. How can I print the enchiladas recipe?

          Reply
    6. AvatarSarah

      November 07, 2020 at 3:58 pm

      Delicious! Will be making again!

      Reply
    7. AvatarCali

      November 07, 2020 at 1:57 pm

      I just made these tonight for my family and they were delicious!! I added chicken taco seasoning mix and red beans and rice and it was amazing. I would definitely make this again!

      Reply
    8. AvatarSandy

      October 26, 2020 at 8:48 am

      I’m dairy free so substituted sour cream with cream off the top of refrigerated canned coconut milk.
      YUM YUM

      Reply
    9. AvatarPD in the Midwest

      October 01, 2020 at 9:57 am

      BRAVO on this Chicken Enchilada Recipe! My finicky family loved them, especially my husband! This will be added to our regular dinner options!

      Reply
    10. AvatarBrenda Jones

      August 22, 2020 at 3:36 pm

      Great recipe, I made it twice. My husband and granddaughters loves it.

      Reply
    11. AvatarNJones

      July 08, 2020 at 9:11 pm

      I was craving chicken enchilladas real bad and found this recipe. It was exactly what I had been looking for. Thank you for sharing, even though I didnt quite follow your recipe as you shared. I dont like onions as much so I didnt add as much and I also added come chili powder to add some spice to it. It turned out amazing. I never thought of mixing shredded chicken with onions, sour cream, and red enchillada sauce.

      Reply
    12. AvatarKim

      July 01, 2020 at 2:43 am

      Is this recipe Keto friendly??

      Reply
      • AvatarWhitney

        February 07, 2021 at 9:18 am

        Is this something that could be made ahead and then froze for later?

        Reply
    13. AvatarTonee

      June 02, 2020 at 4:21 pm

      I made this tonight and my husband & I loved it. Had leftovers for lunch and had leftover chicken mixture. Going to freeze for another time. Thanks!

      Reply
      • AvatarDenise

        August 06, 2020 at 6:55 pm

        Dis you freeze them? Did they turn out once reheated?

        Reply
    14. AvatarKerry Gough

      April 04, 2020 at 6:40 am

      I made these and added a can of fire roasted Rotel and a packet of taco seasoning. So so good and was a hit with my family of 5. Will definitely make again.

      Reply
    15. AvatarDena

      January 04, 2020 at 5:21 am

      I made these and my family loved them! I left out the parsley and added a packet of taco seasoning to the chicken mixture. I also used freshly grated mild cheddar cheese. Will definitely make this again. Thanks for sharing!

      Reply
    16. AvatarKeri

      September 19, 2019 at 3:57 pm

      So I had about half the chicken mixture leftover after making 10 enchiladas! Can this be frozen I wonder for a future meal?

      Reply
    17. AvatarRobin Stamm

      August 19, 2019 at 1:46 pm

      Nice starting recipe for me. I used most of the ingredients (I didn't use the parsley), and added mild green chilies, about 2 tbsp. cumin, salt, 1/2 tbsp. chili powder, 2/3 c. diced tomatoes, and 1 c. shredded "Mexican" cheese". I had a store-bought enchilada sauce, which wasn't enough, so I mixed it with canned tomatoes. After baking for 40 minutes at 350°, I served the dish topped with 1/3 c. diced tomatoes, 1/4 c. diced onions, 2/3 c. chopped cilantro, 2 tbsp. diced black olives, sour cream, and salsa. I also used 10 corn tortillas. Rave reviews from hubby and son and, if I do say so myself, I haven't had better enchiladas in any restaurant: not even in Southern California, where Mexican food is (IMO) exquisite.

      Reply
      • Avatarsmarin

        April 12, 2020 at 10:14 pm

        Made these, yummy! Had leftover chicken from the previous night found this recipe. I too left out the parsley and used cilantro most often found in Mexican cuisine.

        Reply
        • AvatarCarol

          June 24, 2020 at 2:02 pm

          I did the same!

          Reply
      • AvatarLisa Meadows

        May 21, 2020 at 7:10 am

        Then you really didn’t use this recipe. You made up your own. Why do people do this? I don’t understand.

        Reply
        • AvatarKathryn Sewell

          July 11, 2020 at 11:47 am

          Lisa, she stated she was using the recipe listed as a starting recipe and added to it. What she did sounds delicious and I will likely be following her instructions because it sounds great. She didn't have to share what she did, it was something nice to do. Why do people like you find something to complain about for no reason? I don't understand.

          Reply
        • AvatarDenise Queen

          February 01, 2021 at 12:00 pm

          I agree with you Lisa, she just didn't add her own special touch. She made up a whole new taste profile for the recipe. So now it becomes a different recipe she's commenting on.

          Reply
        • AvatarSam

          February 04, 2021 at 10:00 am

          What size tortillas?

          Reply
    18. AvatarGregg Gunn

      May 22, 2019 at 7:56 am

      I made this! So good ❤️ I substituted cilantro instead of parsley and added a diced jalapeño with the onions! Awesome, thank you!

      Reply
      • AvatarKathy

        August 29, 2020 at 12:53 pm

        That sounds awesome! I’m making it soon, and I was thinking about using cilantro also!

        Reply
    19. AvatarLeslie

      May 15, 2019 at 4:10 pm

      Made this for dinner tonight. It was a big hit. I think I might try with corn tortillas instead of the flour ones. Seemed to be a little too soft. Also added some chopped green chilies. Will definitely make again.

      Reply
      • AvatarJennifer King

        June 01, 2020 at 12:55 pm

        I made them with flour tortillas and they seem soggy or like they are uncooked dough. So dissappointed. Any ideas?

        Reply
        • AvatarCarrie

          July 19, 2020 at 12:43 pm

          I pour less sauce over top!

          Reply
        • AvatarLinda

          January 15, 2021 at 3:41 pm

          I only put a skim of sauce in the bottom of the pan, when assembling the tortilla I didn’t put sauce inside, then only a little of sauce to top, this kept them from being soggy, then after plating them I poured some warmed sauce over each as individuals preferred. I only ended up using one can of the sauce. Delicious! For those of you who don’t like parsley or cilantro, use sliced green onions instead. The great thing is to use the recipe as a jumping point then add toppings if desired, chopped tomatoes, lettuce, red onion, avocado, olives, whatever you like to make it your own. Great recipe.

          Reply
        • AvatarNancy Doyle

          February 12, 2021 at 2:13 pm

          Jennifer, you can fry corn tortillas just before they become crisp. They will roll easily, and will not become soggy !! 🙂

          Reply
    20. AvatarTiffany Simpson

      April 09, 2019 at 6:11 am

      This was a huge hit in my house. This dish will be a new thing in the Simpsons home! Thank you

      Reply
      • AvatarKathy L

        July 18, 2020 at 7:22 am

        Try using corn tortillas instead. They are a little harder to find (IMO) but are thicker than flour tortillas and hold up better in all that sauce.

        Reply
    21. AvatarTina Waters

      March 02, 2019 at 10:23 am

      My family, and guests, LOVED them! I topped them with sliced olives and chives, and served them over shredded lettuce. Sour cream was available in a separate bowl. The menu included Spanish rice and broiled fresh pineapple slices. Yum! I did add a little cilantro with the parsley to give it that real Mexican flavor hint, and... added some Campbell’s cheese soup ( not diluted) to the chicken mixture, plus the recipe’s call for the Mexican blend. I wanted them very cheesy and gooey! The chicken was Costco’s rotisserie chicken, finely shredded. The family is so glad to have a second pan of them for dinner tonight! Thank you!

      Reply
    22. AvatarSarina Kinnunen

      February 15, 2019 at 3:41 pm

      This is such a yummy recipe! Thanks for sharing.. I'm making this for supper tonight!

      Reply
      • AvatarTeresa

        February 09, 2021 at 2:24 pm

        Hi Sarina, thank you so much for sharing this recipe with us. I started prepping things for my oldest son but he was wanting me to wait and show him step by step so he could in the future prepare it himself so we will continue to work on it tomorrow when he has more time! Looks delicious can’t wait to put it all together! Please keep sharing their will always be negative people 🙏🏾👏🏾but that’s all the reason to keep doing what your doing !

        Reply
    23. AvatarL J Elliott

      February 08, 2019 at 12:20 pm

      Can you freeze these...it's just me and I love to freeze anything I can for lazy days !!

      Reply
      • JillJill

        February 13, 2019 at 9:54 am

        I am sure you could. The tortillas will probably get a little soggy, but they will still taste good. Or use corn tortilla that are a little more hearty.

        Reply
      • Avatarcozy

        March 14, 2019 at 12:41 pm

        I make two (2) pans cook one (1) for self and spouse enough for 2 meals, and smaller to freeze and give to my daughter with instructions and she cooks as she needs.

        Reply
    24. AvatarDarlene

      January 09, 2019 at 4:26 pm

      I made these this evening for dinner. My family loved it. We will be having these again. Thanks for sharing your recipe and detailed instructions.

      Reply
    25. AvatarJoely

      January 03, 2019 at 6:51 pm

      So delicious, and the best part- so easy!!! I think I will leave them in longer next time to crisp up more. 5 Star!!!

      Reply
      • AvatarCher

        December 03, 2019 at 6:14 pm

        Would it be possible to fry the flour tortillas a lil bit, to prevent them from getting soggy?

        Reply
    26. AvatarKristine E Roody

      January 01, 2019 at 4:00 pm

      I just made these. Pretty Darned Good!! I add some spinach in for a little more nutrition. I'll make again for sure (and probably add more cheese) hahaha! I'm a cheese fanatic! This was a great New Years Day 2019 meal with a salad. Thank you!

      Reply
    27. AvatarSarah

      October 19, 2018 at 4:10 pm

      Has anyone made these with green enchilada sauce?

      Reply
    28. AvatarKaye

      September 21, 2018 at 1:19 pm

      Love them. I make them when i have left over rotisserie chicken. They’re easy to fill, simple ingredients. I use parsley or cilantro (whichever I have on hand) and love the flavor both ways.

      Reply
    29. AvatarWbh

      September 02, 2018 at 10:47 am

      Curious if I make the meat up could
      I freeze a portion of it to split the batch into two meals? Thaw it out, make the tortillas and bake? Would
      That work?

      Reply
      • JillJill

        September 03, 2018 at 9:26 am

        Yes! That will work great.

        Reply
    30. AvatarVanessa Ortiz

      June 14, 2018 at 3:07 pm

      This was so good! I’m 19 and recently starting cooking for my parents and my boyfriend. This recipe was quick, easy and delicious! They loved it and so did I! ❤️❤️❤️

      Reply
    31. AvatarPam

      May 06, 2018 at 3:32 pm

      This recipe looks fantastic. I wonder if you can use corn tortillas instead?

      Reply
    32. AvatarCarrie

      April 10, 2018 at 6:03 pm

      I cooked at 350 and the torillas almost tasted doughy??? Did anyone else have this problem?

      Reply
    33. Avatarsandy

      March 05, 2018 at 2:26 pm

      long post, but i could not find amount of enchilada sauce. i bought the largest can at my store and needec to go back for more

      Reply
    34. AvatarNaomi

      March 04, 2018 at 2:53 pm

      This has been my go to enchilada dish since I found it, thank you! The sour cream in the mix is brilliant. I’ve also substituted with Greek yogurt and it is still amazing. I’ve thrown some garlic in and served this as a salsa verde version instead of with red sauce. Friends and family love it!

      Reply
    35. AvatarAshley

      March 01, 2018 at 12:00 pm

      We absolutely love these! I leave out the parsley, because the kids don"t like "the green stuff" LOL!! We have these about once a week and we all LOVE them! I slow cook 6-8 chicken breasts with rotel or taco seasoning, shred, and freeze the leftovers so I have it on hand in a pinch! I also serve these with a side of Spanish rice. Great recipe!!! Thank you for sharing!

      Reply
    36. AvatarNicole Kunz

      February 28, 2018 at 3:56 pm

      I made these the other night using El Pato's mild red enchilada sauce. The sauce that was precooked with the onion and chicken was terrific, but the remainder that I added to finish off the casserole still had a raw chili flavor which hadn't cooked out after baking in oven. I was worried about add more baking time since there was sour cream in the mix. We hope that after it cools, and gets reheated, the raw tang will disappear or mellow. Does anyone have any suggestions on how to fix this? Or a different enchilada sauce to use?

      Reply
      • AvatarJacqueline Darden

        November 11, 2019 at 4:16 pm

        When you pour the sauce into bottom of dish, place the flour tortilla on top of sauce. Do not put more sauce in mixture. Just roll and sauce will cover tortilla. Sprinkle cheese on top. For the corn tortillas, pour sauce in bottom of pan and flip tortilla to apply sauce e on both sides. There is no need to add sauce with mixture. Keep pouring just enough sauce to be sure to coat outside of flour tortilla and enough to coat corn tortilla on both side. Dont have to use all sauce. Otherwise will end up with doughy flour tortillas and/or mushy corn tortillas. Other than that great recipe.

        Reply
    37. AvatarQueenb

      January 11, 2018 at 6:23 pm

      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!

      Reply
      • AvatarHeather

        July 02, 2019 at 9:43 am

        Can i make this in the morning and not cook it then stick it in the fridge to cook at dinnertime?? Will it get too soggy?

        Reply
        • JillJill

          July 06, 2019 at 8:08 am

          Maybe just put the chicken mixture into the tortillas, but wait to put them in the pan and pour the sauce over.

          Reply
    38. AvatarCarly

      November 16, 2017 at 5:17 pm

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

      Reply
      • AvatarAmanda Manning

        August 16, 2018 at 3:33 pm

        I hate rolling each enchilada individually, so I just layer my sauce, then lay 1 1/2 totillas out flat, chicken mixture, repeat. Then a layer of cheese on top of course. I guess I make it as an enchilada casserole. My husband said it’s the best meal I’ve ever made, lol ????

        Reply
    39. AvatarJennifer Reighter

      November 12, 2017 at 11:57 pm

      This is such a yummy recipe!

      Reply
    40. AvatarEileen

      November 12, 2017 at 4:34 pm

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

      Reply
    41. AvatarSusie

      October 28, 2017 at 4:48 pm

      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.

      Reply
    42. AvatarTeresita

      October 19, 2017 at 12:32 pm

      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.

      Reply
    43. AvatarLinda Wager

      September 24, 2017 at 2:53 pm

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

      Reply
    44. AvatarMaddy Graff

      September 22, 2017 at 5:56 pm

      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!

      Reply
    45. AvatarDiane Saik

      September 15, 2017 at 7:18 pm

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

      Reply
    46. AvatarJeannie

      September 12, 2017 at 8:30 pm

      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.

      Reply
    47. AvatarMamaof4

      September 12, 2017 at 2:28 pm

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

      Reply
      • AvatarYadi

        April 06, 2020 at 12:47 pm

        I will fry with a little olive oil first, and then put the chicken filling

        Reply
    48. AvatarMelanie Skelton

      September 07, 2017 at 6:11 pm

      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!!

      Reply
    49. AvatarAmber Herrick

      September 04, 2017 at 6:59 pm

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

      Reply
    50. AvatarJudy

      August 31, 2017 at 4:26 pm

      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!

      Reply
    51. AvatarBonnie

      August 22, 2017 at 8:58 pm

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

      Reply
    52. AvatarJJJ

      August 16, 2017 at 3:26 pm

      Can't I print just the recipe??

      Reply
    53. AvatarSarah

      July 31, 2017 at 3:51 pm

      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.

      Reply
    54. AvatarNaomi

      July 19, 2017 at 11:19 am

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

      Reply
    55. AvatarLauren

      July 08, 2017 at 6:16 am

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

      Reply
    56. AvatarSJW

      July 05, 2017 at 4:26 pm

      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!

      Reply
    57. AvatarMelissa

      June 07, 2017 at 6:33 pm

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

      Reply
    58. AvatarAnna

      May 10, 2017 at 1:36 pm

      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 🙂

      Reply
    59. AvatarAmanda

      May 07, 2017 at 5:01 am

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

      Reply
    60. AvatarSamantha Moore

      April 30, 2017 at 4:19 pm

      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!

      Reply
    61. AvatarTeresa

      April 10, 2017 at 3:46 pm

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

      Reply
    62. AvatarPat

      April 06, 2017 at 12:57 pm

      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

      Reply
    63. AvatarJane

      March 11, 2017 at 11:11 am

      My family loved this. Will make again!

      Reply
    64. AvatarSimone

      February 20, 2017 at 4:36 pm

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

      Reply
    65. Avatarjenniferf

      January 15, 2017 at 4:21 pm

      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

      Reply
    66. AvatarAudrey

      January 12, 2017 at 11:18 am

      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

      Reply
      • JillJill

        January 12, 2017 at 12:25 pm

        yes! That will work. You'd to heat it up a little before putting it into the tortillas.

        Reply
        • AvatarAudrey

          January 12, 2017 at 3:48 pm

          thank you for your quick answer!

          Reply
    67. AvatarBellareena

      December 29, 2016 at 7:25 am

      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.

      Reply
    68. AvatarSylvia Bucksar

      December 05, 2016 at 8:52 am

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

      Reply
    69. AvatarAshley Dickman

      November 22, 2016 at 4:50 pm

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

      Reply
      • AvatarAshley Dickman

        November 22, 2016 at 4:56 pm

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

        Reply
      • JillJill

        November 23, 2016 at 7:47 am

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

        Reply
    70. AvatarJan

      November 19, 2016 at 8:19 pm

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

      Reply
      • AvatarGayle

        February 03, 2017 at 8:40 am

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

        Reply
      • AvatarBonnie

        August 22, 2017 at 8:49 pm

        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.

        Reply
    71. AvatarLynn Thomas

      November 03, 2016 at 6:35 pm

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

      Reply
      • AvatarKristen

        May 18, 2017 at 8:55 am

        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.

        Reply
    72. AvatarShaye

      November 03, 2016 at 11:28 am

      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

      Reply
    73. Avatarhelio

      October 17, 2016 at 7:59 pm

      great

      Reply
    74. AvatarDiana

      September 08, 2016 at 5:35 pm

      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!

      Reply
    75. AvatarFirst time cook

      September 05, 2016 at 4:00 pm

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

      Reply
      • JillJill

        September 06, 2016 at 7:16 am

        Yes, chicken needs to be fully cooked.

        Reply
    76. AvatarAlex

      August 29, 2016 at 7:08 pm

      This is heavenly!

      Reply
    77. AvatarAmanda

      July 29, 2016 at 4:47 pm

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

      Reply
      • JillJill

        August 01, 2016 at 9:10 am

        Probably 4 chicken breasts

        Reply
    78. Avatardenise t.

      July 27, 2016 at 12:59 pm

      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.

      Reply
    79. AvatarPatty Wedge

      July 12, 2016 at 3:54 pm

      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.

      Reply
    80. AvatarNotsurprised

      July 05, 2016 at 4:25 pm

      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!

      Reply
      • AvatarNotsurprised

        July 05, 2016 at 4:27 pm

        Correction: 2% cheese.

        Reply
    81. AvatarLorie

      July 02, 2016 at 4:28 pm

      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!

      Reply
    82. AvatarEcoria13

      June 03, 2016 at 6:28 pm

      Flour or corn tortiallas which is better?

      Reply
      • JillJill

        June 05, 2016 at 8:50 am

        It's a personal preference. I have only tried with flour, but many people have used corn.

        Reply
    83. AvatarEcoria13

      June 03, 2016 at 6:25 pm

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

      Reply
      • AvatarGayle

        February 03, 2017 at 8:36 am

        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.

        Reply
    84. AvatarJill

      May 23, 2016 at 4:32 pm

      What size tortilla shells did you use?

      Reply
      • JillJill

        May 26, 2016 at 1:29 pm

        I used the 10 inch, but any size will work.

        Reply
    85. AvatarVerna Matuu

      May 19, 2016 at 12:22 pm

      My family loved it....

      Reply
    86. AvatarChelsea L

      May 09, 2016 at 6:28 pm

      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.

      Reply
    87. AvatarVictoria

      May 09, 2016 at 6:03 pm

      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.

      Reply
    88. AvatarTasha

      May 05, 2016 at 3:48 pm

      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!!!!

      Reply
      • AvatarLeslie Burchett

        April 21, 2017 at 10:51 am

        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".

        Reply
      • JillJill

        April 23, 2017 at 11:34 am

        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.

        Reply
        • AvatarMae

          April 24, 2017 at 4:50 pm

          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! ????️

          Reply
          • AvatarMelissa Tenison

            September 19, 2017 at 1:48 pm

            AMEN!!!

            Reply
      • AvatarGail

        June 21, 2018 at 12:03 pm

        Juanita might be right to/for you, but personally I’d enjoy a nice Anthony, or Mario.....maybe even a Cary. With your VAST knowledge of...well, basically everything...(that is what you wanted the rest of us to take from this, right?). You do know Julia Child AND Anthony Bourdain have both passed on, so with you limitless knowledge, warm/caring way you have of communicating, you could probably get a show (carried by a dry network) where you teach all the. Great chefs, and maybe a few NON FAMOUS home cooks how to cook.
        Of course to enlighten everyone w with ally our skills and ability, it’d need to be a twice daily show. OR.....Disney or Lifetime might be a starting channel and just play your shows 24/7
        And, no doubt, when time ends....there will still be many many things left “untaught”.

        But.....if o may, since religion is a crutch for the current admiinistration,
        Let me say, if the above is true, and you still have things you want to teach and show others. Maybe you could prepare the “Marriage Supper of the Lamb!”

        Reply
      • AvatarPatricia

        September 29, 2018 at 6:15 pm

        In this cilantro vs. parsley debate, I personally like them both, but I plan on using parsley when I make this recipe tomorrow because THAT is what in the ingredients! You really cannot comment on how something turns out or tastes, if you do not follow the recipe as written. Some of the greatest chefs, notably Ina Garten (Barefoot Contessa), despises cilantro and never puts it in any of her Mexican style recipes. If SHE was making this dish, she would not use it. I have no doubt that this recipe will be full of flavor WITHOUT the cilantro!

        Reply
    89. AvatarRainbow

      April 13, 2016 at 4:24 pm

      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.

      Reply
    90. AvatarRainbow

      April 13, 2016 at 4:22 pm

      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!

      Reply
    91. AvatarCatherine

      April 03, 2016 at 2:14 pm

      Great recipe!! How do you recommend reheating??

      Reply
      • JillJill

        April 03, 2016 at 2:56 pm

        Yes! Leftovers are always good. Microwave or heat up on the stovetop.

        Reply
    92. AvatarMo

      March 30, 2016 at 3:18 pm

      Can you make it with BEEF?

      Reply
      • JillJill

        March 31, 2016 at 9:05 am

        I haven't tried it, but I don't see why not!

        Reply
    93. AvatarBarbara

      March 17, 2016 at 12:30 am

      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.

      Reply
    94. AvatarKatie

      February 04, 2016 at 2:19 pm

      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!

      Reply
    95. AvatarBryn Gibson

      January 28, 2016 at 3:17 pm

      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 🙂

      Reply
    96. AvatarRuth

      January 19, 2016 at 1:57 pm

      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.

      Reply
      • AvatarDonna

        August 17, 2016 at 6:28 pm

        Thanks for the info Ruth. Interesting

        Reply
      • AvatarTammy

        September 05, 2016 at 3:39 am

        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

        Reply
    97. Avataralice eash

      January 11, 2016 at 6:20 pm

      Great recipe! Thanks.

      Reply
    98. AvatarJames

      January 08, 2016 at 6:47 pm

      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

      Reply
      • AvatarDana

        February 15, 2016 at 11:26 am

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

        Reply
    99. AvatarShelby

      January 04, 2016 at 8:21 pm

      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! (:

      Reply
      • AvatarLacey

        January 04, 2017 at 7:39 pm

        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 ????

        Reply
        • AvatarKelly

          August 10, 2017 at 4:53 pm

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

          Reply
    100. AvatarDee Dee

      January 01, 2016 at 4:30 pm

      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? ? ? ?

      Reply
    101. AvatarCamille

      December 02, 2015 at 8:13 pm

      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!

      Reply
      • AvatarVeronika

        January 09, 2017 at 4:38 pm

        My favorite trick is adding a layer of refried beans to the bottom of any enchilada dish! No sticking!

        Reply
        • JillJill

          January 12, 2017 at 12:24 pm

          Great idea!

          Reply
    102. AvatarNiq

      November 28, 2015 at 4:33 pm

      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.

      Reply
    103. AvatarMichelle

      November 06, 2015 at 2:38 pm

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

      Thanks!

      Reply
      • JillJill

        November 07, 2015 at 8:57 am

        Yes!

        Reply
      • AvatarJulie

        December 24, 2018 at 9:46 pm

        I spray the pan with Pam, otherwise they stick-even using sauce to coat bottom generously

        Reply
    104. AvatarStephanie

      October 27, 2015 at 8:33 pm

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

      Reply
      • JillJill

        October 27, 2015 at 9:08 pm

        I only use one chicken.

        Reply
    105. AvatarGSmart

      October 06, 2015 at 7:19 pm

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

      Reply
    106. AvatarJillian

      September 30, 2015 at 4:42 pm

      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! 🙂

      Reply
    107. AvatarKaralee

      September 08, 2015 at 11:18 am

      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 🙂

      Reply
    108. AvatarPam

      July 27, 2015 at 4:52 pm

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

      Reply
      • JillJill

        July 28, 2015 at 6:04 am

        yes!

        Reply
    109. AvatarJay

      July 16, 2015 at 6:51 am

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

      Reply
      • JillJill

        July 19, 2015 at 11:53 am

        Yes!

        Reply
        • AvatarLindsay

          November 26, 2017 at 12:32 pm

          We also prefer corn tortillas, but what do I need to do so that they don't break when I roll them up?

          Reply
          • AvatarPeggy

            January 06, 2018 at 3:31 pm

            I take the corn tortilla and put it in a plate of sauce, flip it over to cover both sides, then put your ingredients in the tort. If not too full of the good stuff it will hold up nice.

            Reply
    110. AvatarBet

      July 10, 2015 at 4:16 pm

      i think it means cilantro and not parsley

      Reply
      • JillJill

        July 14, 2015 at 7:35 am

        No, I use parsley.

        Reply
        • AvatarJuanita

          July 23, 2015 at 12:57 pm

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

          Reply
          • JillJill

            July 24, 2015 at 6:32 pm

            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.

            Reply
            • AvatarD. W.

              November 05, 2016 at 12:42 pm

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

            • AvatarSandy

              September 03, 2017 at 12:44 pm

              I don't care for cilantro either.

          • AvatarShelby

            August 03, 2015 at 6:46 pm

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

            Reply
          • AvatarCarol

            August 08, 2015 at 4:28 pm

            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!!!!!

            Reply
          • AvatarShari

            February 03, 2016 at 2:06 pm

            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.

            Reply
          • AvatarLori

            October 01, 2016 at 3:23 pm

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

            Reply
          • AvatarJilly

            September 10, 2017 at 12:51 pm

            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.

            Reply
            • AvatarBarbara Karr

              September 25, 2017 at 9:53 am

              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

          • AvatarSusan

            February 25, 2018 at 2:02 pm

            I'm with you on using cilantro

            Reply
          • AvatarJessica

            April 15, 2018 at 6:01 pm

            While I would prefer cilantro - there are no rules on what people must do to make enchiladas ALWAYS. Lmao!

            Reply
          • AvatarGail

            June 21, 2018 at 11:29 am

            Juanita, ALWAYS??
            Seriously?

            Apparently this was the one time in your life, that you were wrong. Put it on the calendar. Will he looked back on with fond memories.

            Reply
      • AvatarEmilee

        March 02, 2016 at 4:22 pm

        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 🙁

        Reply
        • Avatarpeta

          March 07, 2016 at 9:58 pm

          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.

          Reply
        • Avatarpeta

          March 07, 2016 at 10:04 pm

          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.

          Reply
          • JillJill

            April 23, 2017 at 11:30 am

            Yes, it is Italian Parsley.

            Reply
            • AvatarGail

              June 21, 2018 at 11:45 am

              Actually, what’s pictured is called "broad leaf” it’s a seed that grows profusing in the yard, and even with a lawn service it doesn’t kill that particular weed. So, rather than spend all that time pulling and throwing it away., we decided to pull it, trim the leaves to look like various herbs and it served the purpose
              1- to make colorful filler for the dish.
              2-To make know it alls show their ignorance on here by arguing about what it is, and sorry...but a Rialto, it’s neither.
              Again. Broad leaf, trimmed to look. Like other herbs. It has NO (zero, none, notts) taste. And if not put in wTer abd cooled VERYsoon after “harvesting, it will wilt and has NO taste.
              Another reason ”chef” has “gardner” pull it early morning and immediately put it in water.

        • AvatarGail

          June 21, 2018 at 11:35 am

          It’s ok Emilee,
          We’re disappointed in you and your rude, condescending comments as well.
          Hopefully, your disappointment will deter you from
          Coming back to this page.
          Would hate to be disappointed by a word or two, or how a product LOOKS
          Maybe you can use the free time you’ll find for something constructive.
          I assure you, you’re thoughts won’t be missed here...AT ALL.

          Reply
      • AvatarGail

        June 21, 2018 at 11:27 am

        DUH!!!!

        Maybe it meNs grass clippings, Bet. ????

        Reply
    111. AvatarJulie

      June 13, 2015 at 5:54 am

      These sound delicious! Do they freeze well?

      Reply
      • AvatarKatie

        May 03, 2016 at 6:10 pm

        Do these freeze well??

        Reply
        • JillJill

          May 04, 2016 at 7:01 am

          I assume they would, but I've never tried it.

          Reply
          • AvatarKylee

            July 14, 2018 at 7:03 pm

            We make these, freeze individually, and then the kids take them for lunches. They've defrosted by lunch, and taste great! Our kids have many envious friend's ????

            Reply
    112. AvatarBrittany

      June 11, 2015 at 2:08 pm

      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!!! 🙂

      Reply
    113. AvatarBeverly N.

      April 26, 2015 at 9:38 pm

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

      Reply
    114. AvatarRose McNeil

      May 29, 2016 at 7:02 am

      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.

      Reply
    115. AvatarAudrey

      January 14, 2017 at 10:51 am

      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.

      Reply
    116. AvatarAudrey

      January 14, 2017 at 10:51 am

      why was a mistake the large tortillas?

      Reply
    117. AvatarJ Grant

      June 04, 2017 at 4:41 pm

      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.

      Reply
    118. AvatarRandy

      July 05, 2017 at 4:24 pm

      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." ????

      Reply

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      1/30/19 at 11:06 am

      […] Chicken Enchiladas (Sandy Toes and Popsicles) […]

      Reply
    3. Weekly Meal Plan | Week 6 - At Home With Sheree Louise says:
      6/8/18 at 3:24 pm

      […] SUNDAY: Chicken Enchiladas […]

      Reply
    4. Chicken Enchiladas - Cooking To stay sane says:
      5/2/18 at 6:22 pm

      […] a bit quicker. The recipe I started with is from Sandy Toes and Popsicles and can be found here Easy Chicken Sour Cream Enchiladas. I made a couple changes like using cilantro instead of parsley and adding jalapeno to the chicken […]

      Reply
    5. 15 Delicious Enchilada Recipes You Must Have For Dinner | Chief Health says:
      2/28/18 at 7:06 am

      […] From: SandyToesAndPopsicles […]

      Reply
    6. Easy Enchilada Recipes - 18 Mexican Enchilada Recipes says:
      12/22/17 at 3:04 am

      […] Easy Chicken Sour Cream Enchiladas […]

      Reply
    7. Week 28 | Recipe 28: Easy Chicken Enchiladas – mr&mrswinter says:
      7/17/17 at 7:02 pm

      […] 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 […]

      Reply
    8. Time to Fiesta! – All the little details… says:
      6/26/17 at 3:21 pm

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

      Reply
    9. Popsicle Blog's Most Popular Posts of 2015 | Giveaway - Popsicle Blog says:
      4/17/17 at 6:08 pm

      […] 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. […]

      Reply
    10. 15 Easy Chicken Recipes - My Life and Kids says:
      9/29/16 at 7:00 am

      […] 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. […]

      Reply
    11. My Small But Powerful Story - Popsicle Blog says:
      2/8/16 at 12:35 am

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

      Reply
    12. Chicken Enchiladas | Run Eat Play says:
      1/18/16 at 6:28 am

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

      Reply
    13. Easy Chicken Sour Cream Enchiladas Your Family will Love - Chicken enchilada recipes says:
      9/21/15 at 12:30 am

      […] sandytoesandpopsicles.com […]

      Reply

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