Oct 15, 2013 08:59 Gourmet Galley: Chicken and Sour Cream Enchiladas Gourmet Galley: Chicken and Sour Cream Enchiladas Advocate staff photo by ARTHUR D. LAUCK -- Chicken and Sour Cream Enchiladas feed a crowd, perfect for tailgating or a casual dinner party. BY CORINNE COOK| Special to The Advocate Oct. 15, 2013 Comments 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 firstname.lastname@example.org.