When making Sour Cream Chicken Enchiladas, I find that using fire-roasted diced green chilies really elevates the flavor by adding a subtle smoky kick. Brands like Ortega offer mild varieties that bring out a rich taste without overwhelming the dish. For the creamy sauce, combining cream of chicken soup with sour cream creates a luscious texture that keeps the chicken moist and tender inside the corn tortillas. I usually add a splash of milk to thin the mixture slightly, making it easier to spread. Choosing the right cheese is key—Sargento shredded cheese melts beautifully, giving the enchiladas a gooey, golden finish. Sprinkle some garlic powder and dried chopped onion into the sauce to add depth and enhance the savory notes. I recommend warming the corn tortillas before assembling to prevent cracking. This dish is quick to prepare and great for weeknight dinners, plus it reheats well for leftovers. Pair it with a fresh salad or Mexican rice for a complete, satisfying meal that your family will love.