Kellie Watson

These warm and comforting Sour Cream Chicken Enchiladas are packed with shredded chicken, oozy cheese, and a delicious sour cream sauce that you will crave long after the last bite. You will make these enchiladas again and again. Get ready creamy, cheesy, gooey goodness.

Easy to prep, these enchiladas are an excellent choice for weeknight dinners. Even better, they freeze wonderfully so you can make two batches at once, one for now and one for later. You can also easily double or half the recipe.

As the name suggests, Daisy Sour Cream is the key to this creamy, luscious sauce. It is the base of this sauce and lends a hint of tang, which pairs wonderfully with the green chiles. These enchiladas are so good, they will melt in your mouth.

• Spice Rub Ingredients
  • Onion Powder (1 teaspoon): Adds a concentrated, punchy onion flavor to the rub.
  • Ground Cumin (1 teaspoon): Earthy, warm, and slightly nutty in flavor, it is the dominant flavor of taco seasoning you know and love.
  • Chili Powder (1 teaspoon): Adds a bit of smoky heat and kick to the spice rub.
  • Oregano (1/2 teaspoon): Brings a warm, earthy, and aromatic flair to spice rub.
  • Salt (1/2 teaspoon): Helps enhance other flavors.
  • Black Pepper (1/4 teaspoon): Simple spice found in every kitchen, it elevates dishes and enhances the other flavors.
• Boneless, Skinless Chicken Breasts (1 ½ pounds): The protein in our enchiladas made delicious by the combination of the spice rub and a quick grilling.
• Cream Cheese (3 ounces, softened): A mild cheese that helps bind the sauce and, along with the sour cream, adds a velvety texture to the sauce.
• Verde Sauce (1 ¼ cups): A green sauce made of spicy green chiles and tangy tomatillos, spicy white onions, and spice. You can find Verde sauce in the produce section of many markets or in the Mexican food aisle.
• Canned Tomatoes with Chiles (10 ounce can, drained): Diced tomatoes picked at the peak of ripeness along with diced green chiles. They add a bit of kick to the sauce.
• Cream of Mushroom Soup (5 ounce can): Adds to the creamy base of the sauce and helps thicken the sauce.
• Daisy Sour Cream (1 cup): Adds a luscious richness and creaminess to the sauce, while also adding a slightly tangy component that balances the savory flavors.
• 6-inch Corn Tortillas (12): Corn tortillas are best for this recipe since they hold up better to baking than flour tortillas.
• Shredded Mexican cheese blend (2 cups): A mixture of shredded Mexican cheese works great adding the gooey texture to our enchiladas. Mexican cheese blend is usually made of a combination of Monterey Jack, Queso Quesadilla, Asadero, and cheddar cheese.

• 1 ½ cups of shredded rotisserie chicken mixed with ¼ cup of Daisy Creamy Ranch Dressing may be used in place of grilled and shredded chicken.
• Seasoned ground beef may be used in place of the chicken.
• Drained and rinsed kidney or black beans may be added to the protein or used in place of the protein for a vegetarian option.
• To add a little heat, diced jalapenos may be added to the sauce.
• Any shredded cheese may be used in place of the Mexican blend.
• Fresh Pico de Gallo or prepared salsa may be used in place of canned tomatoes with chiles.
• Flour tortillas may be substituted for corn. They will absorb liquid quicker than corn so they may not hold their shape as well.
• Either yellow or white corn tortillas will work well in this recipe.
• To freeze enchiladas, prepare as recipe directs, then cover the pan with two layers of plastic wrap and then cover with foil. No need to thaw before cooking. Simply remove the plastic wrap, replace foil, and increase the cooking time by 1 hour. Cook covered with foil for the first 40 minutes.
• This recipe is easily halved or doubled.

1. Heat grill. Combine onion powder, cumin, chili powder, oregano, salt, and pepper. Coat each chicken breast thoroughly with seasoning blend. Grill on each side for 5 minutes or until cooked through. Allow it to rest for 10 minutes and then pull apart with two forks to shred.
2. Cut softened cream cheese into chunks. Place cream cheese, Verde sauce, drained tomatoes with chiles, and cream of mushroom soup. Heat on medium-low, until cheese melts being careful not to bring to a boil. Remove from heat and fold in sour cream.
3. Heat tortillas according to package directions. In each, spoon 1 1/2 tablespoons sauce and some shredded chicken. Roll up and place seam side down in a 9×13” baking dish.
4. Pour remaining sauce over top of enchiladas. Sprinkle with cheese and bake at 350°F for 30 minutes, or until hot and bubbly.

Ideal for weeknight dinners, weekend brunch, entertaining, or for holiday gatherings, this Daisy Quiche will really hit the spot. Warm and comforting, this quiche comes together in about 30 minutes. Pop it into the oven to bake while you visit or prep other dishes.

The perfect balance of savory, smoky, cheesy, creamy goodness in this quiche is sure to be a crowd-pleaser. This recipe is easily doubled. It can also be made ahead so it is ready to go whenever you need a premade brunch recipe.

The sour cream in the filling adds a delicate creamy tartness to the quiche, while a dollop on top will add a touch of creamy freshness. Easily customizable to your liking, you can mix and match your veggies or add more depending on your taste.

• Unbaked Pie Crust (9”): The shell of the quiche that holds the filling.
• Finely Diced Red Onion (1/3 cup): Adds a pop of color and a burst of bold, peppery flavor.
• Finely Diced Bell Peppers (3 tablespoons): Sweet and mild, they add color and a burst of mild peppery freshness.
• Diced Mushrooms (1/2 cup): Provides an earthy, woodsy flavor and meaty texture.
• Butter (2 tablespoons): Used for sautéing the vegetables, it adds flavor to the vegetables.
• Large Eggs (2): One of the main ingredients, the eggs bind the other ingredients together and help thicken the quiche.
• Daisy Sour Cream (1 cup): Adds richness and creaminess to the quiche, while also adding a slightly tangy component that balances the savory flavors.
• Crisp, Crumbled Bacon (5 strips): Adds a hint of smoky goodness, texture, and color.
• Shredded Swiss Cheese (1 ½ cups): Adds a complex mild flavor that is a mix of salty, sweet, and nutty, and is the first of the two cheesy components.
• Shredded Mild Cheddar Cheese (1 cup): Distinct flavor that is slightly tangy, it helps balance the Swiss cheese and is the second of the two cheese components.

• When choosing mushrooms, look for ones that are firm and dry. Both white and brown mushrooms work well in this recipe. Brown mushrooms have a deeper, earthier flavor than white mushrooms which become more pronounced when cooked.
• Any color of bell peppers may be used. Green bell peppers are slightly bitter with a bite, while red, orange, and yellow bell peppers are sweeter, milder, and mellower.
• White or yellow onions may be used in place of red onions. Yellow and white onions are a bit sweeter and have less bite than red onions.
• Any type of mushroom may be used in place of brown or white mushrooms.
  • Sautéing the mushrooms is a must. Mushrooms are full of moisture. Sautéing allows the moisture to be released and allows the flavors to intensify.
• Other cheese may be used in place of the Swiss. Good choices are gruyere, fontina or Jarlsberg.
• Sharp cheddar may be used in place of mild cheddar.
• Pancetta may be used in place of bacon for a similar smoky flavor.
• Fully cooked quiche freezes beautifully. Allow quiche to cool completely in refrigerator for several hours until firm. Wrap in plastic wrap and then in foil. Freeze for up to 3 months. Frozen quiche may be baked directly from freezer. Unwrap and back at 350°F until fully hot.
• Quiche will last for 3 days in the refrigerator. Individual slices of quiche may be reheated, covered with foil, in the oven at 325°F for 8-15 minutes.
• Reheating in the microwave is less than ideal as it will make the quiche rubbery.
• You may make the filling and crust ahead of time. Store the filling covered in the refrigerator overnight. Store the prebaked crust at room temperature until ready to use. When ready to cook, assemble and bake.
• Let the quiche cool for at least 10 minutes or up to several hours to make slicing easier. Quiche may be enjoyed piping hot or served at room temperature.

1. Poke holes inside of unbaked pie crust with fork. Line inside with foil and bake at 450°F for 8 minutes. Remove foil and bake an additional 5 minutes or until crust is set and dry. Remove and reduce the oven to 350°F.
2. Sauté onions, peppers, and mushrooms in butter until softened.
3. Combine vegetables with remaining ingredients. Pour into baked pie crust.
4. Bake at 350°F for 40 minutes or until center is set. Let stand for at least 10 minutes before cutting.
5. Top each slice with a dollop of Daisy if desired.