Chicken Sour Cream Enchilada Casserole Recipe 465 Food

FAMILY FAVORITE CHICKEN SOUR CREAM ENCHILADAS (CASSEROLE)

Steps:

• Preheat oven to 350 degrees F.
• To make sauce, combine soup (not diluted), chicken, green chiles, green onions & salt in a medium saucepan; heat through.
• Remove from heat and stir in the sour cream and cheese; mix well.
• In a medium to large skillet, heat several tablespoons of vegetable oil on medium heat.
• Dip a tortilla into the hot oil to soften. Remove tortilla to a plate. Spread @ 2 heaping tablespoons sauce across center of tortilla, and roll up.
• Place seam side down in a greased 9 x 13-inch glass baking dish.
• Continue with rest of tortillas, adding additional oil to the skillet as necessary.
• Spread the remaining sauce over the top of the casserole. Sprinkle with additional cheese, if desired. Sliced black olives are good, too.
• Bake uncovered in a 350 degree F oven for 25 minutes, until hot and bubbly .
• Makes 4 to 6 servings. Good with a side of refried beans and some fresh guacamole or avocado slices.
• ENJOY!

SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Boil chicken, cool and shred into bite-size pieces.
• Place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.
• Cut tortillas in ½ or ¼ (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.
• Spoon 1/3 mixture on top of tortillas
• Top with 2-3 oz shredded cheese (enough to cover chicken mixture).
• Repeat tortilla, chicken filling and cheese layers two times
• Bake at 350°F until cheese is melted and casserole is heated through; approximately 30-45 minutes.
• Note: Depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.
• *This can also be made with corn tortillas however they will be a little chewy*.

CHICKEN SOUR CREAM ENCHILADA CASSEROLE

Steps:

• Heat oven to 350 degrees. In a blender, combine soups and sour cream plus 1/2 Celsius of the cheese. Pour soup mixture into a sauce pan and heat through. Ladle a small amount of the soup mixture into a 9 x 13 inches pan. Add a layer of 6 corn tortillas, spread out to cover the bottom of the pan. Next add a layer of 1/3 of the chicken. Then add a layer of 1/3 of the cheese. Then add a layer of 1/3 of the soup mixture. Then sprinkle with 1/3 of the green chilis. Repeat layers twice. Top with olives and green onions and any remaining cheese. Bake at 350 degrees for 30 minutes or until hot and bubbly and the cheese is melted. Let set 15 minutes or more and serve.

SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Layer tortilla chips in the bottom of the prepared baking dish.
• Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
• Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.

ENCHANTED SOUR CREAM CHICKEN ENCHILADAS

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.

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!

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.

SOUR CREAM CHICKEN ENCHILADAS

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.

CREAMY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
• Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

SOUR CREAM ENCHILADA CASSEROLE

Steps:

• In large, shallow dish, mix water and 2 Tablespoons picante sauce.
• Place tortillas in mixture for 5 minutes, then drain.
• Brown ground beef and onion in heavy skillet, then drain.
• Stir in salt, pepper, cumin, chili powder, garlic powder, olives, and 1/4 cup picante sauce.
• Simmer meat mixture for 5 minutes.
• In heavy saucepan, melt butter over low heat.
• Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly, until bubbly and thickened.
• Remove from heat and add sour cream, stirring until well blended.
• Place 1/2 of tortillas in a 13 x 9 x 2 inch baking dish.
• Pour 1/2 of sour cream mixture over tortillas.
• Spoon 1/2 of meat mixture evenly over sauce.
• Sprinkle 1/2 of cheese over meat mixture.
• Repeat layers with other half of ingredients.
• Bake in pre-heated 375 degree oven for 25 minutes.