sour cream enchiladas

after seeing sour cream enchiladas on a couple blogs recently, i knew justin and i would love them.

i copied pioneer woman's technique of frying the tortilla, then dunking it in enchilada sauce. then put a spoonful of the sour cream mixture and rolled it up.

sour cream mixture:
16 oz. container sour cream
3 large chicken breasts [pan-cooked with onions and garlic]
1/4 green pepper
2 tbsp. chopped jalapenos
1 tsp. taco seasoning [or whatever spices you want]
3/4 cup of cheese [i used mexican shredded cheese]
i would have loved to put corn and black beans too...but we were out of both of them.

once rolled and placed in greased 8x8 dish, cover with extra enchilada sauce and additional cheese.

bake in 375 degree oven for 15-20 minutes. ours were very mild, but the good thing is that you can change it up to suit your taste and they are fantastic leftover also!