This is a print preview of "Sour Cream Enchiladas" recipe.

Sour Cream Enchiladas Recipe
by lindsay clements

We have just spent 9 days in Southern California. We had such an amazing time with family...enjoying, Disney, Sea World, many beaches, food, and sunshine! Our last fun vacation before the baby arrives. The bad part of returning from vacation, is the vacation "hangover" you get. I am never ready to leave vacation...and most definitely never ready to resume normal life-laundry, groceries, etc.

Before we left, I found this recipe on Pinterest. Oh. My. Goodness. These are my new favorite enchiladas. Not only were they so easy, but so good. These would be easy to freeze if you are looking for a freezer meal. Also, another way to save time would be to use a rotisserie chicken, or to use shredded chicken that you have already made. (Remember my tip: take about 8-10 chicken breasts, 2 cans of chicken broth and 1 tablespoon Montreal steak seasoning and cook on low. Shred and freeze in zip lock bags for later use).

Source: Food.com

Ingredients:

Combine chicken and onion. Divide chicken evenly over tortillas. Add about 1-2 tablespoons of cheese on each tortilla. Roll enchiladas and place seam side down in 9x13 baking dish.

In sauce pan, melt butter. Add flour to make roux. Whisk in check broth and bring to boil. Remove from heat and add sour cream and chilies. Pour over enchiladas. Top with remaining cheese and bake at 400 for 20 minutes.