Stick to yo’ thighs Sour Cream and Chile Chix Enchiladas

IMG_2382I should start giving out a second disclaimer besides my foul flippin’ mouth.

Much of this website is about health, weight loss, living a life that betters yourself and all the cheesy shit that goes along with that. In an essence, living a life you won’t wake up 50 years from now and kick yourself in the box over after realizing all you screwed up and didn’t do.

But sometimes, it’s about eating the shit out of foods that require you to bust the maternity pants out for.

This is one of them… this is my second disclaimer…



Third disclaimer, I didn’t take a picture of all the ingredients. But I promise, I’ll te you instead.


  • 4 Shredded Chicken Breasts
  • Tortillas (duh)
  • 1 Small Can Green Chile Enchilada Sauce
  • 1 1/2 cups Sour Cream
  • A Shit Ton of Colby Jack Cheese (or honestly any kind you prefer)
  • 1/2 cup Finely Chopped Onion
  • 1 Can Diced Mild Green Chiles
  • 1 Can Cream of Chicken Soup
  • Taco Seasoning


Preheat oven to 350 degrees.

Mix sour cream, enchilada sauce, 1/4 can green chiles, cream of chicken soup, in a medium size bowl.


In separate bowl throw shredded chicken, 3/4 can green chiles, around 1/2 ish (very exact here) cups of shredded cheese, chopped onion, few dashes of taco seasoning, and  1/2 cup of sauce mixture and mix well.IMG_2336

Grease large rectangular pyrex dish…I will never understand why people put the actual measurments of these in recipes. I have no fucking clue unless it gives them on the button of the pan in which I usually hold above my head in the light tripping all over trying to read just to finally say “fuck it” and using whatever kind of looks like its not too big or too small. SO large rectangle… use that. Spread enough sauce in the pan to cover the bottom so the tortillas don’t stick.


Lay out tortillas and fill with chicken mixture as well as small handful of cheese. Roll up and place in pan. Repeat until pan is full.

Spread remaining sauce mixture over enchiladas, cover with foil, and bake for roughly 35-40 mintues until sauce is bubble. Remove foil, top with ooey, gooey, anti-skinny jean cheese. Put back in oven until cheese is melted and slightly brown on top. You can also top with black olives and extra onions and chiles, but my Man Friend doesn’t enjoy olives like every other sane individual so I skip that.

Serve with some Spanish rice, fresh avocado, and of course MARGARITAS!

I also suggest doubling this recipe and throwing one in the freezer for a freezer meal! Comes out just as good as if you just whipped it up.

Enjoy Loves!

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6 thoughts on “Stick to yo’ thighs Sour Cream and Chile Chix Enchiladas


    I wanna eat the shit out of this!!! Now I want some and we have fish planned for dinner. (So sad) but I haven’t made this in a while and bookmarking so I can make some this week!


    I have a shit ton of sour cream that needs to be used up might as well give this a whirl. 🙂 I have some whiskey in my sippy and I am a very happy girl. 🙂 Have a great one -Iva


    Love the recipe. I love the inexactitude of it. That tends to be how I fly with lots of recipes. There are some that it doesn’t work with.. and I know which ones those are (baking cakes, pies and making candy somethings.. usually. Where the chemistry counts, that’s where I pay attention).
    The recipe sounds delish and I would think that making less would be a good thing since my husband would eat it 3 x a day.
    Love the cocktail recipes too.

    1. I never, ever measure when doing my own thing it seems. Baking does require more effort for sure… hence why there hasn’t been any baking posts yet, ha! Let me know how your version turns out. As always, whiskey helps!

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