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Chicken and Sour Cream Enchiladas

Chicken and Sour Cream Enchiladas recipe
photo by:kraft
Rolled up with tender chopped chicken and salsa in a luscious sour cream and cheese sauce, these weeknight-quick enchiladas are a surefire family pleaser.
15 min
50 min
5 servings
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This was so easy to make, perfect for company.
This is a great recipe. I substituted queso for the salsa and it turned out great!!
I made this last night and my family loved it! I added a 1/3 cup chopped onion and it made it even better! This recipe is definitly a keeper.
Very good. My family really loves enchiladas, so trying a new recipe and having them like it was a plus. Very easy to make.
It was a pretty good recipe, I put too much cilantro into it, but other than that it was really good. Prep time took me longer than expected. I will make this again for sure.
My husband and I LOVED this recipe! I actually used red enchilada sauce instead of the salsa and we really like it, but it was good w/ salsa also. I also mixed together some shredded cheese, sour cream and salsa/sauce and spread it over the top of the enchiladas. This is a very good recipe to mix and match.
This was great. I changed a few things and used Enchilada red sauce instead of salsa and Kraft Mexican shredded cheese. I also boiled the chicken with garlic and onion to make it easier to shread rather than chopping. Since there's just 2 of us we ate half for dinner and froze the other half (before cooking) for a quick dinner another night!
I've made this recipe about four times this year and my friends request it often. It was super easy to make and is wonderful served with Spanish rice!
This was really simple and really good! We didn't use the lettuce or tomatoes but I did add some black beans to mine (not the boys). I served it with corn and Mexican rice, will definitely be making again! It reheats great too, I think I liked it better the second day!
Easy, relatively quick, very tasty!
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