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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.
time
prep:
15 min
total:
50 min
servings
total:
5 servings
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posted:
7/8/2006
Great, and easy I added taco seasoning to the chicken to give a little extra flavor great with spicy rice, Bean and cheese skillet. mmm mmm good
posted:
6/21/2006
My boyfriend did not like this dish, I thought it was fairly good. It was very very messy though.
posted:
6/12/2006
I used additional sour cream and salsa mixed together and dipped the tortillias in it for a more authentic feel.
posted:
6/8/2006
I added a little more cumin than the recipe called for and everybody loved it!
posted:
6/1/2006
My husband and babies(2,3, & 6) LOVED this recipe. It was mild in flavor for the kids yet creamy. The bottoms brown well for an additional crisp texture. it made enough for GREAT lunch leftovers too because they were so filling. It's a keeper!!!! I imagine this recipe would utilize chicken leftovers well. A very simple recipe.
posted:
5/31/2006
Very delicious! I love sour cream so I added a little extra. I also added a spicy enchilada sauce and some homemade salsa on top with extra cheese! Very yummy, will definately make again. My 5 year old daughter kept saying, "Mom you are a very good cook" Thank you KRAFT!
posted:
5/30/2006
Very filling, quick, and delicious!
posted:
5/30/2006
I've made this recipe twice in the last three weeks. My husband loves it. I didn't use the cumin though. I did add lettuce & tomatoes. This is so simple and definitely can be used for a dinner party. I like it a bit hot so I used spicy salsa.
posted:
5/28/2006
I made these for my Cinco de Mayo party and they were a huge hit!! I didn't top them with anything I just let my guests add things as they wanted to. I think I may have used a bit too much cilantro but all in all it was VERY VERY good! Everyone went back for seconds and thirds so it was lucky I doubled the recipe.
posted:
5/24/2006
My 12 year daughter made this recipe, and we all loved it. It was an easy recipe to follow, and the leftovers tasted just as good or better the next day. We omitted the cilantro and cumin. We also decided not to top them with the lettuce and tomatoes. We topped it with salsa and sour cream, and made a side dish of spanish rice and kidney beans. We will definitely make this again.
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