When mixture is smooth, remove from heat and stir in the sour cream and diced green chili. Pour the creamy white sauce over the rolled tortillas and top with remaining shredded cheese. Bake in a 9 ...

Cook and chop or shred chicken breasts; set aside. Saute garlic, onion, and green pepper in oil and butter until slightly tender. Stir in flour and cook for about 1-2 minutes. Add chicken broth.

The Herrera family has been doing it right since 1971, and their sour cream chicken enchiladas are one of Dallas’ favorite comfort foods. It’s a simple dish, but a satisfying one.

1 cup sour cream ½ cup diced tomatoes and green chilies drained (about ½ of a 10 oz can of Rotel) Chicken Enchiladas Directions: Preheat the oven to 400 degrees F. Add the olive oil to a large ...

1. Set the oven at 350 degrees. 2. Sprinkle the chicken all over with salt and pepper. 3. In a skillet, heat the oil over medium heat. Cook the breasts for 3 minutes on a side. Transfer the ...

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup soup mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas.

Divide the chicken and 1 cup of the cheese evenly among the tortillas. Roll up and stick in a glass or metal baking dish. Cover with sauce then the remaining cheese. Cook at 350 for 20-25 minutes.

To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the ...

Thai Grilled Chicken With Hot and Sweet Dipping Sauce Serves 6 For the peppercorn-cilantro root paste: 2 teaspoons black peppercorns 2 tablespoons garlic, chopped 3 tablespoons cilantro roots, chopped ...