3 Reviews

I made this recipe for the first time when I was a teenager - my Mom had that Betty Crocker cookbook. It is one of my favorites. I remember it using flour tortillas - but then I may just have used them instead because no one liked corn. It's so tasty. Thanks for posting - so I could make them again!!!!!

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6girls July 19, 2015

Yummy! Used rotisserie chicken. Even with just 8 tortillas, these enchiladas rolled very small. I could not have gotten 12 out of this amount of chicken. Next time I would increase the amount of chicken and throw in a little extra cheese to make 12, cause there was plenty of sauce to go around. Creamy, yummy, and goes together quickly. Thanks for sharing the recipe!

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LonghornMama September 14, 2009

Excellent dish! I made a few adjustments to use what I had - added a can of rinsed black beans to the chicken & some minced cilantro, 1 chopped Hatch pepper & about a teaspoon of lime juice to the sauce. I'm lazy so I layered it all in the pan & baked as a casserole. The ratios & bake times are perfect - not too dry; not too runny; serves well. We'll defintely be eating this again! Thanks!

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SusieQusie August 28, 2006
Sour Cream Chicken Enchiladas