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Recipe for family meals :

Chicken and Sour Cream Enchiladas

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine.


1 (16 oz.) container sour cream, divided
2 C. chopped cooked chicken
8 oz. shredded Colby and Monterey Jack cheese, divided
1 jar thick-n-chunky salsa, divided
2 T. chopped cilantro (optional)
12 (6- to 8-inch) corn or flour tortillas

  • Mix one cup of sour cream, chicken, 1 cup of cheese, 1/4 cup salsa and cilantro together.
  • Spoon about 1/4 cup of mixture into the center of each tortilla; roll up.
  • Place, seam side down, in a 13 x 9-inch baking dish.
  • Top with remaining salsa, cover. Bake at 350°F for 30 minutes.
  • Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted.
  • Top with lettuce and tomato, if desired. Serve with remaining cup of sour cream.

Serves 6