Gourmet Galley: Chicken and Sour Cream Enchiladas

With one baked chicken you can make a big casserole of Chicken and Sour Cream Enchiladas.

I served the enchiladas for a back-to-school dinner recently and everyone liked them.

The chicken is combined with a sauce of sour cream and cream of chicken soup flavored with green chilies.

There are several sizes and kinds of flour tortillas available now. The sizes range from 6 to 12 inches; you can find them plain or whole-wheat and flavored with spinach, tomatoes, etc. I used the 8-inch plain and whole-wheat varieties when I made this dish.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.