Sour cream chicken enchiladas from Dinner Tonight - 100 Simple Healthy Recipes for Every Night of the Week (page 107) by Alex Snodgrass

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Notes about this recipe

  • lisa_h9ogxf on April 26, 2026

    Absolute fav and I’ve made it multiple times. I like it with pepper jack cheese and always up the ingredients slightly so I have 2-4 extra enchiladas. Also I just Pam the casserole dish rather than butter it.

  • cookedfromabook on January 03, 2026

    Very tasty recipe that comes together quickly. I subbed whole grain tortillas because it’s what I had and they worked wonderfully well.

  • julesamomof2 on January 14, 2025

    Super easy to put together, especially with meal-prepped chicken. I poached a whole chicken the day prior and used some of the chicken to make this dish. I used corn tortillas and they were a little mushy. I suspect 20 minutes in the oven per the recipe was the issue. I could have use more sauce as well. With some tweaks this could be a keeper.

  • averythingcooks on June 28, 2024

    I roasted 1 large chicken breast for 2 cups of shredded meat & then got up to the 4 cup mark with black beans, corn, diced hot peppers & some cheese all of which generously filled 6 tortillas (4 corn & 2 slightly larger flour). I made the full amount of sauce which was really too much (but it IS good). Next time I would likely scale the sauce to 2/3's. This was tasty, filling & a great way to clean out the fridge/freezer/pantry.

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