@user6813697183857: ##fyp #foryou #ayamfilipin🇵🇭

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Tuesday 08 September 2026 02:16:09 GMT

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My team was losing, so clearly we needed comfort food. 😂 It’s dinner time, y’all! Tonight I made Valerie Rogers’ Sour Cream Chicken Enchiladas with a side of Knorr Spanish Rice. I tried to stick pretty close to Valerie’s recipe, but y’all know me… following a recipe exactly just isn’t who I am. 😂 The last time I made these I used flour tortillas, and while they were delicious, the tortillas got a little gummy. A whole bunch of y’all told me to try corn tortillas next time, so I listened! And I have to say, we definitely preferred the corn tortillas. These turned out absolutely DELICIOUS and will 100% be made again! SOUR CREAM CHICKEN ENCHILADAS For the chicken filling: • 1 rotisserie chicken, deboned and shredded • 4 oz cream cheese, softened • About 1 Tbsp garlic powder • Black pepper to taste Mix together until well combined. For the sauce: • 3 Tbsp butter • 3 Tbsp flour • 1 Tbsp taco seasoning • 2 cups chicken broth or stock • About 1 cup shredded cheese, Colby Jack, Pepper Jack, or whatever you like • Sour cream* To assemble: Heat the corn tortillas just enough to make them pliable. Fill each tortilla with the chicken mixture, roll it up, and place seam-side down in a greased 9x13 baking dish. Melt the butter in a saucepan, stir in the flour and taco seasoning, and cook briefly. Slowly whisk in the chicken broth and cook until the sauce thickens. Add the cheese and stir until melted and smooth. Remove from the heat before stirring in the sour cream. Pour the sauce over the enchiladas and bake at 350°F for about 25 minutes, until everything is hot and bubbly. Serve it up with some Spanish rice and enjoy. Y’all, these were SO good! @Valerie Rogers @knorr

My team was losing, so clearly we needed comfort food. 😂 It’s dinner time, y’all! Tonight I made Valerie Rogers’ Sour Cream Chicken Enchiladas with a side of Knorr Spanish Rice. I tried to stick pretty close to Valerie’s recipe, but y’all know me… following a recipe exactly just isn’t who I am. 😂 The last time I made these I used flour tortillas, and while they were delicious, the tortillas got a little gummy. A whole bunch of y’all told me to try corn tortillas next time, so I listened! And I have to say, we definitely preferred the corn tortillas. These turned out absolutely DELICIOUS and will 100% be made again! SOUR CREAM CHICKEN ENCHILADAS For the chicken filling: • 1 rotisserie chicken, deboned and shredded • 4 oz cream cheese, softened • About 1 Tbsp garlic powder • Black pepper to taste Mix together until well combined. For the sauce: • 3 Tbsp butter • 3 Tbsp flour • 1 Tbsp taco seasoning • 2 cups chicken broth or stock • About 1 cup shredded cheese, Colby Jack, Pepper Jack, or whatever you like • Sour cream* To assemble: Heat the corn tortillas just enough to make them pliable. Fill each tortilla with the chicken mixture, roll it up, and place seam-side down in a greased 9x13 baking dish. Melt the butter in a saucepan, stir in the flour and taco seasoning, and cook briefly. Slowly whisk in the chicken broth and cook until the sauce thickens. Add the cheese and stir until melted and smooth. Remove from the heat before stirring in the sour cream. Pour the sauce over the enchiladas and bake at 350°F for about 25 minutes, until everything is hot and bubbly. Serve it up with some Spanish rice and enjoy. Y’all, these were SO good! @Valerie Rogers @knorr

Inshallah🇮🇹✈️#drama #italy #vairal #foryou #fyp @NC KEYA YT  @👑𝐇𝐚Ꭶ𝐚ꫜ🇮🇹🫶 @Mohammad Hasan🇮🇹🫶😊

Inshallah🇮🇹✈️#drama #italy #vairal #foryou #fyp @NC KEYA YT  @👑𝐇𝐚Ꭶ𝐚ꫜ🇮🇹🫶 @Mohammad Hasan🇮🇹🫶😊

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