Sour Cream Chicken Enchiladas

Named golden enchiladas by my mother, this recipe is an adaptation of an enchilada dish she’d make whenever attending a pot-luck. (It was always a huge success!) I’ve made mine a bit spicier and added lemon juice, which really brightens the flavor and balances out the sour cream.

1 lb cooked chicken breast, shredded
8 large flour tortillas
2 cups grated Mexican blend cheese
1 1/2 cups sour cream
1 can condensed cream of chicken soup
1 can diced green chilies
1 tablespoon Tapatio hot sauce
1 tablespoon lemon juice
1/4 cup milk, more if needed

Preheat oven to 400 degrees.

In a bowl, combine sour cream, cream of chicken soup, chilies, hot sauce, lemon juice and 1 cup of cheese.

Reserve 3/4 cups of mixture and set aside.

Add cooked chicken to first mixture, stir, then spoon into tortillas. Roll enchiladas and place seam-side down in 9×13″ baking dish.

Add milk to reserve mixture and pour over enchiladas.

Sprinkle remaining cheese on top and bake for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Yields 8 servings.