My friend, Casey, made these sour cream chicken enchiladas several weeks ago and Bodie happened to be at her house for dinner that particular evening.  He raved about them so much that I asked for the recipe.  Good news:  the enchiladas were a hit at my house as well! 

Casey found the recipe on Pinterest.  It’s from Sandy Toes and Popsicles (http://www.sandytoesandpopsicles.com) and is quite simple to make.  BTW, Sandy Toes and Popsicles might have the cutest logo I’ve ever seen.  Jill’s entire blog is worth a follow. 

Add this to your weekly meal plan ASAP!

Easy Chicken Sour Cream Enchiladas

Ingredients
3-4 cups cooked shredded chicken (i use cooked rotisserie chicken)
1 medium onion, chopped
1 teaspoon olive oil
1 cup sour cream
½ cup chopped parsley
1 large can enchilada sauce (La Victoria is my favorite)
3 cups shredded cheese (i use mexican blend)
10-16 flour tortillas

Directions
Preheat oven to 350ºF.

Step two. In a large pan over medium heat a teaspoon of olive oil. add the onions and cook until translucent. Stir often.

Step two. Combine chicken and onions in the frying pan. Stir until combined.

Step three. Pour ½ cup of enchilada sauce over the chicken and onion mixture – just enough to coat the chicken.

Step 4. Add sour cream and parsley. stir until combined.

Step 5. Once the sour cream and parsley are fully combined, turn off the heat. now add the shredded cheese. i usually add 2 to 2-½ cups. Sometimes more. It just depends on how cheesy you want it. I like the mixture to be creamy and cheesy.
Once the cheese is melted and combined with the chicken sour cream mixture.

Step 6. Pour just enough sauce in a baking dish to cover the bottom of the dish. (UPDATED: spray pan with non-stick cooking spray first)

Step 7. Fill the tortillas. spoon sauce onto a tortilla, and then some of the chicken mixture.

Step 8. Roll the tortilla and place in the baking dish. repeat until enough tortillas fill your baking dish – or until the chicken mixture is all used up.

Step 9. Pour enchilada sauce over the completed enchiladas and spread evenly over the top.

Step 10. top with shredded cheese and garnish with chopped parsley. covered with foil and bake for 20-30 minutes. remove the foil for the last 10 minutes of cooking. cook until sauce is bubbling, tortilla edges are slightly crisp, and the cheese to melted. enjoy!

*I boiled three chicken breasts in chicken stock and shredded rather than using rotisserie.

I failed to get a picture of the casserole dish before my family attacked the food.  But, here’s a picture of a plated portion.  I served with black beans and topped with shredded lettuce and tomatoes.  DELICIOUS!!!!  Emery requested I make them again next week and try ground beef.  I think those will be just as fabulous. 

Here’s the link:  https://www.sandytoesandpopsicles.com/eat/easy-chicken-sour-cream-enchiladas-family-will-love/

Happy Masters Sunday!