Chicken Enchiladas Wgreen Chili Sour Cream Sauce Food

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE

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.

CHICKEN ENCHILADAS W/GREEN CHILI SOUR CREAM SAUCE

Steps:

• 1. Preheat oven to 350 degrees and grease a 13 * 9 pan. Mix chicken and 1 cup of the cheese. Spread on tortillas, then roll them up and place in pan.
• 2. In a saucepan, melt butter; stir in flour and cook for about a minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• 3. Remove from heat and stir in sour cream and chilies. Pour over enchiladas and top with remaining cheese.
• 4. Bake for 20 minutes, then set oven to high broil for about 2-3 minutes to brown the cheese.
• 5. PLEASE NOTE: We generally use canned chicken because we always have it on hand. But this also is great for left over rotisserie chicken. Also, if you do not have mexican cheese, monterey jack works well too.

CHICKEN ENCHILADA CASSEROLE IN GREEN CHILE AND SOUR CREAM SAUCE

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

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.

CHICKEN ENCHILADAS WITH SOUR CREAM GREEN CHILI SAUCE

Steps:

• Put chicken on to boil in enough water to cover chicken.
• Mix the SazonGoya con Azafran seasoning package into the chicken water.
• Boil chicken about 40 minutes till falling off the bone.
• De bone chicken saving all broth for later.
• Chop chicken into bite size pieces.
• Mix oil and flour together and set aside.
• Chop onion and saute in small amount of oil about a tsp till translucent.
• Add in oil and flour mixture stirring constantly for about 4 minutes till flour not raw.
• Add in Chicken broth about a cup at a time should have a nice sauce consistency. Add in the two cans of green chilis and the sour cream.
• Stir to combine.
• Season with Chili Sauce and Cumin.
• Set aside.
• Fry corn tortillas in small amount of oil and set aside,.
• Pour 1/2 on enchilada sauce into 12 x 9 large pyrex cooking dish.
• Lay tortilla flat put in small amount of cheese and chicken and roll.
• Place in pan seam side down.
• Repeat for all 14 tortillas.
• Cover with rest of sauce and sprinkle cheese on top.
• Cover with foil.
• Bake in 350 oven for 40 minutes.

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)

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.

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE

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.

CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE

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.

SIMPLY SOUR CREAM CHICKEN ENCHILADAS

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.