ONE-PAN SOUR CREAM CHICKEN ENCHILADA SKILLET
So much easier to make enchiladas in one skillet than to individually wrap each one!
Provided by Brook
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 48m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
- Stir green chiles, olives, salt, oregano, and chipotle chile powder into the sauce. Add chicken breasts and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
- Stir sour cream into the sauce. Return chicken to the skillet; add tortilla pieces. Stir until combined and top with Colby-Jack cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 23.3 g, Cholesterol 63.9 mg, Fat 19.5 g, Fiber 3.2 g, Protein 16.1 g, SaturatedFat 10.9 g, Sodium 909.3 mg, Sugar 1.1 g
SIMPLY SOUR CREAM CHICKEN ENCHILADAS
Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!
Provided by Debs Recipes
Categories Chicken Breast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
- Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
- Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
- Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
- Remove from heat; stir in sour cream and green chilies.
- Pour sauce evenly over enchiladas.
- Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Nutrition Facts : Calories 507.3, Fat 29.5, SaturatedFat 13.9, Cholesterol 85.4, Sodium 755.8, Carbohydrate 35.6, Fiber 2.3, Sugar 3.7, Protein 24.3
20 MIN. SOUR CREAM CHICKEN ENCHILADAS
This recipe is GOOD ! I went to a meeting two weeks ago and someone brought it. It disappeared quick ! The lady said it is from the 70's...that they use to have neighborhood block parties when her children were babies and someone shared it....enjoy!!!
Provided by Traderjosie
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat tortillas in oil (corn or flour) and drain.
- Place 1 T of mixture in the middle and roll up -- line them all up in a casserole and when done -- pour what's left over on top and cover with cheese.
- Bake 350 for 20 minutes.
- Top with salsa or any relish you like.
- P.S. I make my own soup. I melt butter or margarine and add enough flour to make a thin paste and some salt and pepper. I cook this about 2 min while stirring with a whisk as it thickens.
- Then I add 1 can of beef broth and some powdered chicken stock and when it gets to the consistency I want I add the 2 cans of chicken & the juice, sour cream (opt) and some chopped jalapenos. After rolling up the tortillas I bake- 5 min before done I top with mexican cheese and some chopped tops of green onion. We serve salsa on the side.
Nutrition Facts : Calories 685.3, Fat 45.1, SaturatedFat 22.9, Cholesterol 134.1, Sodium 1783.4, Carbohydrate 41.7, Fiber 2.5, Sugar 8, Protein 28.6
SOUR CREAM CHICKEN ENCHILADAS
This is a delicious and low fat recipe. I found it in the AHA Meals in Minutes Cookbook. This meal is 5 Weight Watchers points per serving. Two enchiladas per serving.
Provided by Chef Angi Marie
Categories Chicken
Time 39m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare sauce -- in small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high heat and cook for 1-2 minutes until it is thick and bubbly; set aside.
- Warm tortillas. Wrap in a damp paper towel and microwave on high for 30-60 seconds.
- Preheat oven to 350°F.
- In non-stick pan combine cooked chicken, cream cheese, and salsa. Cook over medium-low heat for 5 minutes, or until cream cheese is melted.
- Lightly spray 13x9x2-inch baking dish.
- Assembly: pour 1/2 cup sauce into baking dish; roll chicken mixture into tortilla and place into dish seam down. Repeat. Once finished pour remaining sauce over enchiladas. Cover with foil.
- Bake for 10 minutes.
- In a small bowl whisk together sour cream and lime juice. Spread this mixture over finished enchiladas, sprinkle with chili powder.
Nutrition Facts : Calories 268, Fat 4.5, SaturatedFat 1.3, Cholesterol 53, Sodium 334.9, Carbohydrate 31.2, Fiber 3.4, Sugar 3.6, Protein 26.1
SOUR CREAM CHICKEN ENCHILADAS
Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro.
Provided by Brenda
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
- To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
- Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 22.8 g, Cholesterol 40.4 mg, Fat 13.3 g, Fiber 2.4 g, Protein 13.1 g, SaturatedFat 7.2 g, Sodium 663.7 mg, Sugar 3.3 g
ENCHILADAS SIMPLY SOUR CREAM CHICKEN ENCHILADAS
Make and share this Enchiladas Simply Sour Cream Chicken Enchiladas recipe from Food.com.
Provided by Timothy H.
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Nutrition Facts : Calories 676.4, Fat 39.4, SaturatedFat 18.5, Cholesterol 113.8, Sodium 1007.7, Carbohydrate 47.4, Fiber 3, Sugar 4.9, Protein 32.4
SOUR CREAM CHICKEN ENCHILADA BAKE
Sour Cream Chicken Enchiladas
Provided by crestfallen
Time 2h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the chicken is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Add diced tomatoes, tomato sauce, chile peppers, sugar, cumin, chili powder, oregano, basil, and salt; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Remove from the heat.
- Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on.
- Dip a tortilla into the tomato sauce to soften. Place 1 piece of chicken and about 2 tablespoons Monterey Jack cheese in the center of the tortilla. Roll and place, seam-side down, in a 9x13-inch baking dish. Repeat with remaining tortillas, chicken, and cheese.
- Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid.
- Bake until heated through, about 45 minutes.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 33.4 g, Cholesterol 149.7 mg, Fat 36.3 g, Fiber 5.3 g, Protein 40.8 g, SaturatedFat 21.1 g, Sodium 1162.2 mg, Sugar 6.2 g
ENCHANTED SOUR CREAM CHICKEN ENCHILADAS
A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both.
Provided by Kate
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
- Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
- Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 24.4 g, Cholesterol 85.4 mg, Fat 26.1 g, Fiber 3.3 g, Protein 26.1 g, SaturatedFat 13.6 g, Sodium 540.2 mg, Sugar 1.3 g
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