Sour Cream Chicken Enchiladas are all about fresh, readily available ingredients. Shredded chicken, creamy sour cream, and ...

We create the base of the sauce with chicken broth, not milk or cream, so you don’t have to worry about curdling. And we let the sauce cool for a few minutes before adding sour cream and chiles ...

Add the sour cream, 1 cup of Mexican blend cheese, cumin, paprika, chili powder and diced green chiles. Stir to combine and melt the cheese. Season with salt and pepper.

Add about 1/3 of cream cheese sauce and toss to coat. 3. To assemble, coat the bottom of a 9-by-13-inch baking dish with a few spoonfuls of remaining enchilada sauce.

2/3 cup of heavy whipping cream. 8 flour tortillas, I used 'burrito' sized. 9x13 baking dish, sprayed with cooking spray. Preparation. 1. In a large bowl combine chicken, bacon, ranch, 1 cup of ...

Add about 1/3 of cream cheese sauce and toss to coat. 3. To assemble, coat the bottom of a 9-by-13-inch baking dish with a few spoonfuls of remaining enchilada sauce.

Heat the enchiladas: If you're feeding the whole family or a crowd, the enchiladas can be reheated directly from the refrigerator or freezer in the casserole dish they were baked in. Preheat the ...

Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down ...

Add about 1/3 of cream cheese sauce and toss to coat. 3. To assemble, coat the bottom of a 9-by-13-inch baking dish with a few spoonfuls of remaining enchilada sauce.