Does anyone have a recipe for sour cream chicken enchiladas?

My sisters is the best. She created it from scratch, but I'm not allowed to share it, but here's one that's AWESOME!!!





1 bunch cilantro


1 cup sour cream


2 (7 ounce) cans jalapeno salsa


2 (7 ounce) cans prepared green chile salsa


2 skinless, boneless chicken breast halves, cooked and shredded


1 onion


12 (6 inch) flour tortillas


2 cups shredded Cheddar cheese


DIRECTIONS


To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.


To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.


Preheat oven to 350 degrees F (175 degrees C).


Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.


Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.Does anyone have a recipe for sour cream chicken enchiladas?
No but how i wish i had that sound deliciousDoes anyone have a recipe for sour cream chicken enchiladas?
Simply Sour Cream Chicken Enchiladas


45 min 25 min prep


8 servings





1 lb chicken breasts, diced


1 medium onion, chopped


1 tablespoon vegetable oil


8 (8 inch) flour tortillas, softened


1 1/2 cups grated monterey jack cheese or Mexican blend cheese, divided


1/4 cup butter


1/4 cup flour


1 (15 ounce) can chicken broth


1 cup sour cream


1 (4 ounce) can chopped green chilies





In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.


Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.


Roll enchiladas and place seam-side down in 9x13'; baking dish that has been lightly sprayed with no-stick cooking spray.


Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.


Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.


Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400掳 for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.