September 30, 2014

Sour Cream Chicken Enchiladas

I’m on a sour cream enchilada kick lately, so I figured I better master making them at home.

The sauce is so easy to make, and actually takes about the same amount of time to make as the red enchilada sauce that I love.

Serve with your favorite rice and beans.  Top with jalapeños or salsa if you’re in the mood for it.

Yum!

**I DOUBLE this recipe to feed our family.  Recipe feeds 4-6 people.**

 

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Comments

  1. These look and sound delicious! My mouth is doing some serious watering over here!

  2. Read this just as I was eating leftover black bean and sweet potato enchiladas. This sounds delicious! I like white sauce even more than the classic red.

  3. Sarah Bass says:

    I just made these up with cornstarch (2 T) instead of flour in the sauce. I might add a bit more next time to get a thicker sauce. It tastes and smells amazing! I’ll bake them for dinner later and top with jalapeno slices – can’t wait! :) Thanks for the great recipe, Brandy!

  4. I really appreciate your saying that you double this recipe to feed your family.
    So many times, I will make a recipe from a blog, only to find that there is not enough to go around and we are all hungry!!! The worst is when the blogger will have leftovers of the recipe in their weekly menu plan for lunches. Or, they say make a double batch to freeze, and I do, excited to think I will have a freezer meal, when really, we need a double batch to feed us for one meal.

    I can’t wait to try these!

  5. Jessica Martinez says:

    Just made these tonight and they are amazing! Even though I lost count and added an extra cup of chicken broth :) Thank you for the great recipe!!

  6. We loved this meal!! My boys said they tasted like “real” Mexican food! :)

  7. Yummmm! Super good! We just finished eating these and it was a hit! Everybody kept saying they tasted like the ones from a restaurant! =) thank you for this recipe. and it fed all of us (4 adults and 3 children) with seconds and leftovers

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