Sour Cream Enchiladas With More!

READY IN: 40mins
Recipe by TJ-Montana

This base recipe was one of Deb's Recipes (129926) until I modified it so much that I decided I'd better post it with changes so I don't lose my tattered written-on and splattered paper copy! It's a great recipe and the extra shredded zucchini disappears into the flavor of chicken etc - your family may never know, frankly, how much you just are lovin' on them with their meal! If you spend an extra 30-45 minutes making homemade tortillas, your jaw will drop at how much better they taste than the preservative-laden store version!

Top Review by Mrs. Piggy

Tee totally Awe. Some. TJ actually made this for me the other night, and I thought I'd died and gone to heaven. All I can say is it will be a staple in my house!

Ingredients Nutrition


  1. Heat EVOO (olive oil) in heavy pan and cook chicken and next 6 ingredients down to (but not including) tortillas until chicken is no longer pink. This is the filling.
  2. Dice chicken into small pieces if it is not already diced.
  3. Spray 13x9 baking dish with no-stick cooking spray.
  4. Divide this filling between tortillas and add a small handful of cheese to each tortilla, rolling snugly and placing into pan.
  5. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly.
  6. Gradually whisk in chicken broth and bring to boiling, stirring gently but constantly. Remove from heat.
  7. Stir sour cream and drained Rotel (or green chilis) into sauce; pour this sauce evenly over enchiladas.
  8. Top enchiladas with a light layer of cheese (3/4 - 1 cup) and bake at 400 for 20 minutes until cheese is melted across top and sauce near edges of dish is bubbly.
  9. Serve with spanish rice, black beans, and/or a guacamole salad. Ole!

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