The Best Sour Cream Chicken Enchiladas
Many of you have asked for my sour cream enchilada recipe and here it is. I know that you will LOVE the recipe that our family calls the BEST Sour Cream Chicken Enchiladas.
I have been making these for years… literally years and it just gets better and better over time. Plus, make sure you make a double batch – these freeze great and actually taste better when you eat them the next day for lunch.
Stack several washed and dried lettuce leaves on top of one another. Roll up the stack of leaves to form a cylinder. Slice the cylinder crosswise at 1/4-to 1/2-inch intervals to form long shreds.
PLEASE, USE THE NEXT PAGE BUTTON BELOW FOR THE RECIPE AND INGREDIENTS.