Sour Cream Chicken Enchiladas


  • ▢ 1 Tbs vegetable oil
  • ▢ 1 onion chopped
  • ▢ 2 Tbs garlic minced
  • ▢ 1 Tbs ground cumin
  • ▢ 1/2 Tbs ground coriander
  • ▢ 1 lb chicken breast diced
  • ▢ 6 flour tortillas softened
  • ▢ 1 1/2 cups cheddar cheese grated divided
  • ▢ 1/4 cup butter
  • ▢ 1/4 cup all purpose flour
  • ▢ 2 cups chicken stock
  • ▢ 1 cup sour cream
  • ▢ 4 oz can chopped green chilies ▢


  • Preheat oven to 400F.
  • Heat the oil over medium in a large skillet and cook onion until softened.
  • Add in the garlic, cumin and coriander and cook for 30 seconds.
  • Add the chicken and cook until done.
  • Set aside.
  • Melt butter in a medium saucepan.
  • Whisk in the flour to make a roux, stir and cook until bubbly then whisk in chicken stock
  • Bring to a boil, whisking frequently.
  • Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.
  • Add a little sauce to the bottom of the baking dish.
  • Add 1 Tbs cheese to each tortilla and divide cooked chicken evenly between tortillas.
  • Roll each on up and place seam-side down in the baking dish.
  • Pour sauce evenly over enchiladas.
  • Top with remaining cheese.
  • Bake at 400F for 20 minutes until cheese is melted and the sauce near edges of baking dish is bubbly.
  • Remove from oven and let cool for 5 minutes.
  • If using, sprinkle cilantro over the top.
  • Devour.

FAQs and Kylee’s notes

  • Use pre-cooked shredded chicken in place of raw, you won’t need to cook it as long as if you were using raw.
  • If you like things spicy, add some crushed red pepper flakes to the chicken when you add the cumin/coriander. Maybe a pinch of cayenne in the sauce.
  • Add a can of black beans – boost the protein content!
  • Add a little cheese to the sauce with the chilies. Because cheese is awesome.

Baked Tuscan Chicken


4 boneless skinless chicken breasts, pounded to same thickness

1 T oi

½ tsp Italian seasoning

¼ tsp paprika

1/8 tsp black pepper

Cream Sauce:

1 c heavy cream

2 tsp minced garlic

1 tsp corn starch

¼ tsp salt

1/8 tsp black pepper

1/3 c sundried tomatoes (chopped) or 2 T tomato paste

¼ c shredded parmesan cheese

½ c fresh spinach


Preheat oven 425 degrees

Place chicken breasts in 12×9 baking dish

Combine ½ tsp salt, Italian seasoning, paprika and 1/8 tsp pepper.

Drizzle chicken with oil and rub with seasoning

Whisk together cream, garlic, corn starch and salt until combined.

Stir in sundried tomatoes and Parmesan cheese

Pour around the chicken

Bake 425 degrees for 16-20 minutes, until 165 degrees

Remove pan from oven and stir spinach into sauce

Cover the pan and allow the chicken to rest fro 10 minutes while spinach wilts

Uncover and serve

Juicy Baked Pork Chops


  • 1 tablespoon paprika
  • 2 teaspoons EACH: onion powder and garlic powder
  • 1 teaspoon EACH: salt, pepper, and oregano
  • 2 tablespoons olive oil, divided
  • 4 – (1 ¼ inch thick) boneless pork chops


  1. Turn your oven to 400 degrees Fahrenheit.
  2. In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
  3. Drizzle the 1 tablespoon of the olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
  4. Bake the pork chops for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.