Sour Cream Chicken Enchiladas

February 10, 2019 • 0 comments

Easy enchiladas made with shredded quarter chickens. We have made these with both green and red enchilada sauce (and prefer the green!). These freeze very well, I like making a double batch so we have a second meal for the future!
  • Prep Time:
  • Cook Time:
  • Servings: 4-6


  • (3-4 cups shredded chicken) 1/4 Chicken
  • (1 chopped) Onion
  • Olive Oil
  • (1 cup) Sour Cream
  • (1/2 cup fresh chopped) Parsley
  • (1 Large can (or homemade)) Enchilada Sauce
  • (3 cups) Shredded cheese
  • (10-16) Flour or Corn Tortillas


Preheat oven to 350*

In a large pot cook onions in hot olive oil until translucent.

Add the shredded chicken to the onion mixture

Pour 1/2 cup of enchilada sauce in the chicken mixture and stir

Add sour cream and parsley, stir

Turn off the heat and add 2 cups of shredded cheese, mix together

Spray a baking dish with non-stick cooking spray and put a layer of enchilada sauce in the pan

To fill tortilla - add some sauce, chicken mixture and roll.  Place in pan and repeat until out of mixture.

Top with the rest of the cheese and parsley and then cover with foil

Cook for 20 minutes, remove foil and cook for 10 minutes more until the sauce is bubbling.

Gluten-Free Cheesecake
February 2, 2019 • 0 comments