Not a sour cream one..Are you looking for one that has a sourcream sauce or white sauce on it?
These are the ones I make. I actually layer it like a lasagna now..so much easier than rolling and softening the tortillas.
You could use green Enchilada sauce on it or any "sauce" for that matter.

Here is a link that might be useful: Enchiladas

OH gosh you must try this one!

Marilyn's Chicken Enchiladas

2 seasoned chicken breast; grill, rest and slice
1/2 jar (15 oz.) green chili salsa or homemade (recipe below)
1 Jalapeno pepper; chopped (optional)
1 cup heavy whipping cream
4 flour tortillas (depends on size)
2 cups shredded Pepper Jack cheese

Mix chicken with salsa and Jalapeno. Pour whipping cream into a shallow bowl.
Dip each tortilla in cream then place each tortilla in a baking dish. Spoon
chicken mixture into tortilla and sprinkle with cheese. Roll tortillas and lay
seam side down in dish. Pour remaining whipping cream over tortillas and
sprinkle with remaining cheese. Bake at 350° for 25 minutes.

Green Chili Salsa

2 Pablano chili peppers 2 tablespoons chopped cilantro
2 mild green chilies or 2 jalapeno peppers juice of ½ fresh lime
½ cup minced red onion salt and pepper to taste

Roast chili peppers by placing on a baking sheet about 5-inches from the heat source under the broiler with your oven set to broil and the oven door slightly open so the burner stays on, or in a 450° oven with the oven door shut. Check and turn often until peppers are charred on the outside and tender. Remove from oven and immediately place in a plastic bag and allow to cool. Remove from bag and remove the seeds and the peel from the peppers, reserving all the juices.

Chop roasted peppers and combine with reserved juices and remaining ingredients.

This one is my favourite.

Home Cookin Chapter: Recipes From Thibeault's Table

Enchiladas De Pollo
===================
Edited: April 20th, 2006

Deluxe Chicken Enchiladas

Source:Barbara Hansen's Mexican Cookery

2 whole chicken breasts
chicken broth
1/2 small onion
1 bay leaf
8 peppercorns
garlic clove
salt

1/2 medium onion chopped
3 tablespoons grated parmesan cheese
1 cup shredded Monterey Jack Cheese
1 4 oz can green chilies
garlic
1 13 oz can tomatillos, drained
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg
salt

1/4 cup lard or oil
8 corn tortillas
1 cup cheddar or Monterey Jack Cheese
Gaucamole
1 cup sour cream
lettuce
black olives
. Place chicken in large pot and cover with chicken broth. Add onion,
bay leaf, peppercorns and salt. Simmer until tender. Let cool in
broth. Remove chicken and save broth for another use.

Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan
cheese and Monterey Jack Cheese. Taste and add salt if needed. Set
aside.

IN a blender or processor, combine green chilies, tomatillos ,
cilantro, whipping cream and egg and blend until smooth. Add salt and
pepper to taste. Set aside.

Preheat oven to 375°F.

Heat lard in small skillet. With tongs, carefully place one tortilla
at a time in hot lard. Hold for 3 to 5 seconds and drain on paper
towels. You want the tortillas to be softened but not crisp. Place
some of the chicken mixture on the tortilla and roll tightly. Place
seam-side down in a baking dish.

Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup
of cheddar or Monterey cheese. Bake about 20 minutes or until heated
through and bubbly.

Serve with sour cream, guacamole, lettuce and olives.

Mmmm, that sounds yummy. Except I wouldn't consider them enchiladas, myself, unless they were made with corn tortillas - but I'll bet they're great either way. The green sauce sounds inspired and I really like the grilled chicken idea. The poblano chiles are going to make this really special. If you can get pasilla chiles, they would be great, too.

If I did use corn tortillas, I'd soften them in an empty frying pan or over flame and then dunk in the sauce.

Very impressive recipe.

Melisande, I agree. I want corn tortillas in enchiladas too. And preferably homemade.

Beverly, here is another one that I like. You can add chicken to the layers.

Home Cookin Chapter: Recipes From Thibeault's Table

Vegetable oil for frying
12 corn tortillas (6 inches)
1 1/2 cups (12 fl ounces) Green Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese
3/4 cups finely chopped onion

Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between layers.

Green Chili Sauce

1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1 1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until the liquid is reduced to about 1 cup about 15 to 20 minutes.

Pour the chicken stock mixture into a blender or food processor. Add the Anaheim chilies, cilantro and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

Terri, yes sour cream, not a white sauce.

These sounds like a lot of winners to me. They'll keep me busy a while. Thanks!

Beverly

I can vouch for Ann's recipe. I've made them many times. And this is a wonderful recipe. I make them as Ann has the recipe here for company or a potluck. For the family I use low-fat milk in place of the cream. I also use queso seco in place of the Parmesan sometimes but it may not be available everywhere. The tomatillos and cilantro are a great flavor combination.