Sour cream chicken enchiladas from The Homesick Texan Cookbook (page 158) by Lisa Fain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • redbird on May 16, 2026

    Very tasty. Brought back memories of living in Texas. Definitely agree with others that the amount of sauce is excessive. I'm going to try freezing the unused sauce despite it having sour cream in it. We'll see if it works!

  • averythingcooks on January 02, 2025

    I used 6 corn tortillas + 8 oz of cooked chicken and mindful of the comments here, scaled to the sauce to 1/3 (still using 2 serranos) & these were still pretty saucy. We like our filling with lots of "stuff" so I sauteed the onions with a big mix of diced sweet & hot peppers, added black beans & corn and mixed it all with the chicken. With roasted tomatillos from my garden in the freezer for the sauce, I skipped the broiler step & we both loved these enchiladas. My scaled down version made enough for 2 dinners + 2 lunch portions. Enchiladas verdes are fast overtaking the red version as the house favourite.

  • rmardel on June 12, 2023

    I was craving some sour cream based enchiladas and tried this recipe. It was very good, although a bit more saucy than I might prefer. Will note that for the future. Otherwise made mostly as written with the exception of using chipotle Chile instead of cayenne, and I started with leftover roast chicken. Worth repeating with less sauce. Will probably stand up to adaptation as well.

  • Rinshin on October 03, 2022

    Because my husband does not care for spicy food, this was perfect and he very much loved it. Instead of Serrano, used salsa verde and liked the tanginess. I reduced the sauce ingredients by half and made 9 enchiladas and was still quite saucy. Although this was very tasty, I would reduce the sour cream amount next time and perhaps increase the sour tang by increasing the salsa verde. Used leftover roast chicken instead of making chicken from this recipe and added some frozen baby artichokes in the filling. Will repeat for sure.

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