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.

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 ...

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 ...

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.

Pour half of sour cream mixture into a 9-by-13-inch baking dish. Spoon chicken, 2 cups cheese and onion down the center of each tortilla. Roll up tortillas and place them seam side down in dish.

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.