Chicken or Turkey Enchiladas with Sour Cream

From: Rose is Rose

On Jan 12, 2010

Fantastic! This recipe has a funny story for me. I had copied this EXACT recipe out of a Sunset magazine at the chiropractor's office, but had never made it. When I saw it here, I thought...now is the time. I was really tired of just plain left-over holiday turkey and made these little gems. They were absolutely wonderful! Next time I might add some olives and red onion just because I like them. Barb, thanks for an easy and wonderful recipe!

From: :)shirley(:

On Dec 19, 2009

Easy recipe with a nice turn out. I used turkey and flour tortillas that I heated to make soft over a burner instead of oil. I added crushed garlic and onions to the filling. Was going to use a red salsa, but decided to use a green. Made 6 nice size enchiladas. Thank you for posting Barb! I will fix these again.

From: LorenLou

On Apr 14, 2004

Easy, rich, flavorful, and...did I mention easy? One of the simplest enchilada recipes I've made, and with the best results, ie, kudos from the family! I used low-fat sour cream, and only 8 oz. hot sauce because that's all I had - it was actually perfect for us with only that amount. A great use for leftover deli-roasted chicken. A definite keeper!

From: Seashorewalker

On Mar 27, 2007

Wow! Fantastic Enchiladas! Only changes I made were meduim cheddar instead of sharp and enchilada sauce instead of salsa. Put a layer of enchilada sauce on the bottom of the pan to prevent them from sticking. That trick works well for lasagna and scalloped potatos also. My DH almost begged me for seconds. The inside mixture of sour cream, meat, cheese and salt tasted spectacular and I think was the key to this recipe being so good. Also, I garnished the top with salsa recipe 169978. I'll never make enchiladas any other way now. Thanks Barb!