WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE
Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.
Provided by Danelle
Categories Main Dishes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
- Mix the chicken together with 1 cup of the cheese.
- Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
- In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
- Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
- Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
- Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
- Bake for 20 to 25 minutes or until golden and bubbly.
- Sprinkle with cilantro just before serving.
Nutrition Facts : Calories 440 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 727 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)
Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!
Provided by VMB
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
- Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
- Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
- Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
- Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
- Bake in the preheated oven until heated through, about 20 minutes.
Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g
CHICKEN ENCHILADA CASSEROLE IN GREEN CHILE AND SOUR CREAM SAUCE
Not the most "healthy" recipe, but it's very tasty! Very creamy and rich enchilada chicken casserole. If you prefer the more traditional rolled enchiladas, all you have to do is place the chicken and sauce mix (approx 3 Tbsp) in the center of each corn tortilla, roll, and place in casserole dish with the seam side down...then cover the rolls with remaining sauce and cheese. I was feeling lazy, so I did it casserole style.
Provided by jd_2077
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Place chicken breasts in large soup pan and cover with water. Add cumin, garlic powder, onion powder, and bouillon cube. Boil over med-high heat for 25 minutes or until chicken is done. Remove chicken from pot and place in a plastic bowl. Reserve 2 c of the "broth".
- Mix 2 c of broth, sour cream, green chiles, onion, garlic, and 1/2 cheese. Bring to a boil stirring continuously. Cook for 10 minutes or until sauce thickens slightly and remove from heat.
- Shred chicken breasts and add 1 c of the sauce to the chicken. Mix well.
- Using a soup ladle, spread a small amount of the sauce in a 9x13" casserole dish. Place 6 of the corn tortillas along the bottom of the dish, overlapping slightly. Spoon 1/2 of the chicken mixture over tortillas. Repeat.
- Pour remaining sauce over top layer of tortillas and sprinkle remaining cheese over the entire dish.
- Cover with aluminum foil and bake for 45 minutes at 375 degrees. Take casserole out of oven, remove foil, and bake for an additional 5 minutes to brown cheese.
- Remove from oven and let stand for about 3-5 minutes. Serve and enjoy!
CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE
Make and share this Chicken Enchiladas With Green Chili Sour Cream Sauce recipe from Food.com.
Provided by Jazz Lover
Categories Poultry
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13 pan
- Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
- In a sauce pan, melt butter, stir in flour and cook 1 minute.
- Add broth and whisk until smooth.
- Heat over medium heat until thick and bubbly.
- Stir in sour cream and chilies.
- Do not bring to boil, you don't want curdled sour cream.
- Pour over enchiladas and top with remaining cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
Nutrition Facts : Calories 543.1, Fat 35, SaturatedFat 19.6, Cholesterol 82.5, Sodium 1288.4, Carbohydrate 37.6, Fiber 2.3, Sugar 4, Protein 19.7
CHICKEN CREAM CHEESE ENCHILADAS
This is a creamy enchalada recipe that is mildly spiced. No Scotch Bonnets or even jalapenos here. It's quick to make and great for a week night or lazy weekend.
Provided by Annacia
Categories Chicken
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- De-bone chicken, and shred chicken into small pieces, if you don't have a rotisserie chicken.
- In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese.
- Heat until the cheeses are completely melted.
- Coat baking pan with cooking spray.
- Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used.
- Pour enchilada sauce over the rolled tortillas.
- Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.
Nutrition Facts : Calories 254, Fat 15, SaturatedFat 7.7, Cholesterol 38.7, Sodium 912, Carbohydrate 24.5, Fiber 2.4, Sugar 7.5, Protein 6
CREAM CHEESE GREEN CHICKEN ENCHILADA'S
THE BEST chicken enchiladas!! So fast and easy! My sister gave me this recipe years ago and it has been a staple in out home ever since. I often make this for potlucks and it ALWAYS gets RAVE reviews. I get asked for the recipe every time! If you like your food spicy you can use hot chilies and hot green enchilada sauce. I have toddlers, so I have to make mine mild, but it's great spicy too. It is definately rich, but oh so worth it!
Provided by themcmullens96_7874
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cube chicken and brown in deep skillet.
- Add the chilies and cream cheese to the pan with the chicken. Cook until cheese is thoroughly melted.
- Spray a 9x13" pan with cooking spray.
- Put a little of the green enchilada sauce on the bottom of the 9x13" pan. (about half of one can or so).
- Spoon chicken mixture into tortilla's and roll them up like burritos. (you can close the ends or leave them open it doesn't matter much.) Place them in the 9x13" pan.
- Pour the rest of the green enchilada sauce over the rolled enchiladas.
- Sprinkle with the shredded cheese.
- Bake for 35-45 min or until heated through.
- Let sit 5-10 minutes before serving.
Nutrition Facts : Calories 559.1, Fat 45.1, SaturatedFat 24.5, Cholesterol 169.3, Sodium 1113.3, Carbohydrate 9.5, Sugar 8.5, Protein 29
GREEN CHILI SOUR CREAM SAUCE
Make and share this Green Chili Sour Cream Sauce recipe from Food.com.
Provided by PsychRN
Categories Mexican
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in olive oil in a medium saucepan over medium heat.
- Whisk in flour and cook stirring constantly for 2 minutes.
- Add in cumin, garlic powder, salt, black pepper, oregano and cayenne cook for an additional minute to release the spice flavors.
- Reduce heat to low and whisk in the chicken stock bringing it to a simmer and stirring until it thickens.
- Add the diced green chilies and grated cheese, stirring until the cheese melts.
- Off heat stir in the sour cream. Adjust seasoning to your taste.
Nutrition Facts : Calories 169.4, Fat 13.3, SaturatedFat 6.2, Cholesterol 28, Sodium 418.5, Carbohydrate 7, Fiber 0.5, Sugar 2.3, Protein 6.1
CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE
This is a weekly request at my house. These enchiladas have a white creamy sauce instead of the traditional tomato based sauce. I've been asked for this recipe over and over again, so I thought I would post it. I love Mexican foods, and I think this is a wonderful dish. I hope you do too!
Provided by breezermom
Categories Poultry
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter/margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and 2 chopped jalapeno peppers. Pour half of the sour cream sauce into a lightly greased 13 x 9 x 2 inch baking dish. Set aside dish and remaining sour cream sauce.
- Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels. If you'd like to cut calories, you can soften the corn tortillas in water. Just bring water to a simmer in a skillet. Then dip each tortilla in the water, one at a time, for 1 to 2 seconds on each side or just until softened.
- Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish. Pour remaining sour cream sauce over top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle remaining cheese on top; bake an additional 5 minutes or until cheese melts. Serve with enchilada relish, below:.
- Combine 1 large tomato (finely chopped), 1/2 cup finely chopped onion, 2 seeded and chopped jalapeno peppers, 1/4 cup tomato juice, and 1/2 tsp salt. Stir well and chill. Serve over the Chicken Enchiladas with Sour Cream.
Nutrition Facts : Calories 516.2, Fat 33.3, SaturatedFat 19.2, Cholesterol 100.5, Sodium 1028.1, Carbohydrate 32.5, Fiber 4.5, Sugar 5.1, Protein 23.5
GREEN CHILI CHICKEN ENCHILADAS IN SOUR CREAM
I cook this recipe in a small 8 x 8 Pyrex dish. Makes 6 enchiladas or 3 servings. I make a double batch of green chili sauce and freeze half.
Provided by shanybu
Categories < 60 Mins
Time 1h
Yield 6 enchiladas, 3 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, combine Serrano pepper and onion; saute until onion is clear.
- In a small pan, combine enchilada sauce, pepper, onion, cilantro, cumin and salt and pepper. Simmer for 10 minutes.
- In a large bowl, combine chicken, sour cream and diced green chili. Stir until all ingredients are thoroughly mixed.
- Prepare a baking dish; spray with non-stick spray.
- Add 1/2 of the sauce mixture to the bottom.
- In a large skillet, add 1 tablespoon cooking oil and lightly fry both sides of a tortilla until slightly crisp. Place on a paper towel and blot.
- Continue to fry the remaining tortillas, adding oil to the skillet as needed.
- Spoon chicken mixture into tortillas and add cheese.
- Fold like a burrito and add to baking dish. Repeat.
- Cover enchiladas with the remaining green chili sauce, and top with the remaining cheese.
- Cook in a preheated oven at 375 degree Fahrenheit for 30 minutes.
Nutrition Facts : Calories 750, Fat 52.8, SaturatedFat 22.9, Cholesterol 139.2, Sodium 1299.9, Carbohydrate 36, Fiber 3.7, Sugar 12.8, Protein 34.6
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Provided by aaronspool
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
- Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
- Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g
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- Place chicken breasts in the pot of your slow cooker and pour in lime juice and chicken broth. Sprinkle in seasoning over and around the chicken. Stir it up and replace the lid. Cook on high for 3-4 hours if frozen, 2-3 hours if fresh.
- Heat a medium saucepan over medium heat. Melt 2 tablespoons of butter, then whisk in 2 tablespoons of flour. Cook, whisking often, until golden; 2-3 minutes.
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