Sour Cream Chicken Enchiladas are a quick and easy dinner to make any weeknight! For full recipe details, including ingredients needed and measurements, see the recipe card down below.

The enchiladas in my Sour Cream Chicken Enchiladas are everything you would expect great chicken enchiladas to be. Wrapped in flour tortillas, full of tender, seasoned chicken, smothered in a ...

A 9x13-inch pan has plenty of uses in the kitchen. From dips and dinners to desserts, there are plenty of ways to use your ...

1. Make a paste: In a wide bowl, add one tablespoon of finely chopped onion, one tablespoon of the freshly chopped cilantro, ...

Cook and chop or shred chicken breasts; set aside. Saute garlic, onion, and green pepper in oil and butter until slightly tender. Stir in flour and cook for about 1-2 minutes. Add chicken broth.

Spread 2 to 4 tablespoons of chicken/onion/chile mixture down center of tortilla. Add a sprinkling of remaining uncooked white onion and cheese and drizzle of sour cream. Roll up tortilla.

September 27, 2011, 7:08 p.m. Sour cream chicken enchiladas Serves 6 CHICKEN To continue reading, please login or subscribe to Globe.com Get 6 Months of Unlimited Access for $1 ...

The Herrera family has been doing it right since 1971, and their sour cream chicken enchiladas are one of Dallas’ favorite comfort foods. It’s a simple dish, but a satisfying one.

In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses are completely melted.