Sour Cream Chicken Enchiladas are all about fresh, readily available ingredients. Shredded chicken, creamy sour cream, and melty cheese come together in a simple and delicious meal. This recipe is ...

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 ...

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 ...

Place the chicken in a bowl. Mix the smoked paprika, mustard, garlic, sugar, onion granules salt and pepper together. Take a teaspoon of the mixture out for the corn and mix the rest thoroughly in ...