Chicken Sour Cream Enchiladas Food

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SOUR CREAM CHICKEN ENCHILADAS



Sour Cream Chicken Enchiladas image

Make and share this Sour Cream Chicken Enchiladas recipe from Food.com.

Provided by Lisa Young

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 cups chicken breasts, cooked & shredded
1 tablespoon chili powder or 1 tablespoon taco seasoning
1 can cream of chicken soup
1 (8 ounce) container sour cream
1 can Rotel tomatoes & chilies, drained
12 corn tortillas
cheddar cheese, grated
onion, chopped
vegetable oil

Steps:

  • Combine the shredded chicken with the chili powder and set aside.
  • Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often.
  • Wilt tortillas in vegetable oil and pat dry with paper towel.
  • Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll.
  • Place tortilla rolls in casserole dish.
  • Top with remaining sauce, cheese, and onions.
  • Bake at 350 degrees for about 30-40 minutes or until sauce is bubbly.

SIMPLY SOUR CREAM CHICKEN ENCHILADAS



Simply Sour Cream Chicken Enchiladas image

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

1 lb chicken breast, diced
1 medium onion, minced
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced

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

SOUR CREAM CHICKEN ENCHILADAS



Sour Cream Chicken Enchiladas image

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

1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese

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

ENCHANTED SOUR CREAM CHICKEN ENCHILADAS



Enchanted Sour Cream Chicken Enchiladas image

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

2 cups cubed cooked chicken
1 cup sour cream
⅛ teaspoon salt
1 pinch ground black pepper
½ cup vegetable oil for frying
12 (5 inch) corn tortillas
1 (4 ounce) can chopped green chilies, drained
2 cups shredded Monterey Jack cheese

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

SOUR CREAM ENCHILADAS



Sour Cream Enchiladas image

Simple and tasty, a nice change for weeknight dinners!

Provided by lara

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 8

2 skinless boneless chicken breasts, cut into 1-inch cubes
1 ½ cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
  • Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

Nutrition Facts : Calories 783.3 calories, Carbohydrate 80.2 g, Cholesterol 86.4 mg, Fat 36.2 g, Fiber 4.8 g, Protein 33 g, SaturatedFat 17.1 g, Sodium 1678 mg, Sugar 4.4 g

ONE-PAN SOUR CREAM CHICKEN ENCHILADA SKILLET



One-Pan Sour Cream Chicken Enchilada Skillet image

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

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
½ teaspoon kosher salt
¼ teaspoon dried oregano
⅛ teaspoon chipotle chile powder
3 skinless, boneless chicken breast halves
1 cup sour cream
12 (6 inch) corn tortillas, cut into bite-size pieces
1 cup shredded Colby-Jack cheese, or to taste

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

THE BEST SOUR CREAM SHREDDED CHICKEN ENCHILADAS



The Best Sour Cream Shredded Chicken Enchiladas image

Make and share this The Best Sour Cream Shredded Chicken Enchiladas recipe from Food.com.

Provided by Varnerific

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

3 -4 chicken breasts (depending on size)
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
1 (4 ounce) can diced green chilies
1 small onion (diced)
1 dash salt
1 cup cheddar cheese (shredded, for filling mixture)
1 cup cheddar cheese (shredded, for topping)
12 corn tortillas
vegetable oil (for frying)

Steps:

  • Preheat oven to 375 degrees.
  • Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
  • Shred chicken with a fork.
  • In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Set aside.
  • In a frying pan heat vegetable oil at about medium-high heat til hot.
  • Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side). Allow to cool on paper towels.
  • Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
  • Spread remaining filling mixture across the top of the enchiladas.
  • Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like.
  • Bake uncovered for 30 minutes or until cheese appears melted.

Nutrition Facts : Calories 508.9, Fat 31.4, SaturatedFat 15.4, Cholesterol 106.7, Sodium 931.1, Carbohydrate 28.4, Fiber 3.5, Sugar 3.8, Protein 29.1

LOW-FAT SOUR CREAM CHICKEN ENCHILADAS



Low-Fat Sour Cream Chicken Enchiladas image

I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!

Provided by CourtneyR

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 10

1 (16 ounce) container fat-free sour cream
1 (10.75 ounce) can reduced-fat cream of chicken soup
1 tablespoon chopped fresh cilantro
cooking spray (such as Pam®)
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup shredded cooked chicken, or more to taste
1 cup chopped onion
1 (4 ounce) can diced green chiles
8 flour tortillas
2 cups shredded Colby-pepperjack cheese, divided

Steps:

  • Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
  • Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
  • Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
  • Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
  • Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 43.8 g, Cholesterol 57.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 21.9 g, SaturatedFat 9.2 g, Sodium 1052.8 mg, Sugar 7.9 g

FAMILY FAVORITE CHICKEN SOUR CREAM ENCHILADAS (CASSEROLE)



Family Favorite Chicken Sour Cream Enchiladas (Casserole) image

I've had this enchilada recipe for ages, it was passed down to me from my mother and is always a popular dish around my house. My husbands favorite casserole! :) Hope you enjoy as much as we do. A few notes: Sometimes I leave off the 2 cups of shredded chicken, and it is still yummy as can be. I usually double the green chiles and use "healthy request" soup and reduced fat sour cream. Also, we prefer corn tortillas in this dish, but use whatever you like. ENJOY!

Provided by BecR2400

Categories     Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 (10 3/4 ounce) cans cream of chicken soup (also good using 1 can each cr. of chicken & nacho cheese soup)
2 cups cooked chicken, shredded
1 (4 ounce) can chopped green chilies
2 cups grated cheddar cheese
1 dozen corn tortilla (medium)
1 cup sour cream
1/4 teaspoon salt
1/2 cup chopped green onion (tops included)
vegetable oil

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 ENCHILADAS



Sour Cream Chicken Enchiladas image

The popular "Magnolia Table" cookbooks by Joanna Gaines are full of Texas classics like king ranch, chicken spaghetti and this creamy version of chicken enchiladas. The combination of tart salsa verde (which has tomatillos and green chiles) with cream and melted cheese makes it special; don't use red enchilada sauce here. The cream of chicken soup mixed with the chicken meat makes a super-rich filling, but you can absolutely use an additional 8 ounces of sour cream instead if you prefer.

Provided by Julia Moskin

Categories     dinner, casseroles, poultry, main course

Time 50m

Yield 5 to 6 servings

Number Of Ingredients 12

Cooking spray
2 (10-ounce) cans mild green enchilada sauce
1 (10-ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream (1 cup)
4 cups shredded meat from 1 store-bought rotisserie chicken
1 (4-ounce) can diced green chiles
1 (14-ounce) bag grated mozzarella cheese (about 3 1/2 cups)
10 (8-inch) soft flour tortillas
1 tomato, chopped
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Cooked rice (preferably Mexican rice) and seasoned beans (preferably charro beans), warmed, for serving (optional)

Steps:

  • Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
  • In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
  • In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
  • Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
  • Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
  • Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.

MAKEOVER SOUR CREAM CHICKEN ENCHILADAS



Makeover Sour Cream Chicken Enchiladas image

My husband knows he's in for a treat when I begin rolling these enchiladas. This is his favorite dish. -Rynnetta Garner, Dallas, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 12

4 cups cubed cooked chicken breast
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
12 flour tortillas (8 inches), warmed
SAUCE:
2 tablespoons all-purpose flour
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups reduced-fat sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded Mexican cheese blend
Chopped tomatoes, optional

Steps:

  • In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray., In a large saucepan, whisk flour and broth until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in sour cream and Monterey Jack cheese until melted., Pour sauce over enchiladas; sprinkle with Mexican cheese blend., Bake, uncovered, at 350° until bubbly, 15-20 minutes. Top with tomatoes if desired.

Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 645mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

SOUR CREAM CHICKEN ENCHILADAS



Sour Cream Chicken Enchiladas image

Wonderful, lighter, flavorful, family-friendly, easy recipe. I "stole" this recipe from Liz Papa. This recipe has stood the test of time, and I have modified it (modifications listed after ingredient) to decrease the preparation time, and lessen the fat/calories, while not sacrificing any flavor! It is a family and friend favorite! I usually double this recipe. Freezes and re-heats perfectly! Enjoy!

Provided by Michael Stok

Categories     One Dish Meal

Time 40m

Yield 10 enchiladas

Number Of Ingredients 9

2 cups chicken breasts, cooked and shredded (I ALWAYS substitute with 2 9oz. boxes of Tyson Time Trimmers Southwestern Chicken Breasts Strips, re)
1 (10 3/4 ounce) can fat-free cream of chicken soup
3/4 cup skim milk
1/3 cup scallion, chopped
1 tablespoon fresh ground pepper (to taste)
1 (4 ounce) can diced green chilies
1 cup fat free sour cream
10 fat free tortillas (I use Buena Vida brand)
2 cups low-fat monterey jack pepper cheese (I use Sargento's Light 4 Cheese Mexican Shredded Cheese)

Steps:

  • Heat oven to 350°F.
  • Bring soup, milk, scallions and pepper to boil.
  • Remove from heat.
  • Add green chilies and sour cream and set aside.
  • In a 9x13 pan, spray lightly with fat free oil (like Pam), pour enough of the soup mixture into the pan to cover the bottom.
  • Set remaining soup mixture aside.
  • Take one tortilla, spread chicken and a small amount of cheese down the middle.
  • Roll and place into pan.
  • Repeat until tortillas are gone.
  • Pour rest of soup mixture over the top of the tortillas and spread any remaining cheese over the top.
  • Bake uncovered for 30 minutes at 350°F.

Nutrition Facts : Calories 36, Fat 0.4, SaturatedFat 0.2, Cholesterol 2.7, Sodium 164.2, Carbohydrate 6.1, Fiber 0.4, Sugar 2.3, Protein 2.2

CHEESY SOUR CREAM CHICKEN ENCHILADAS



Cheesy Sour Cream Chicken Enchiladas image

AWESOME AND DELICIOUS!! The first time I prepared this dish my DH went crazy scraping his plate! A good OAMC dish for the freezer. Very creamy and easy to prepare. The added toppings give much flavor. This recipe makes a very pretty dish for guests!

Provided by Seasoned Cook

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 cups cooked chicken (shred or diced)
1 (10 3/4 ounce) cream of chicken soup
3 ounces cream cheese, softened
1/2 cup sour cream
1 cup salsa
1/2 teaspoon chili powder (or to taste)
8 (6 inch) flour tortillas
1/2 cup cheddar cheese
1 plum tomato, chopped
1 tablespoon green onion, diced

Steps:

  • In a medium bowl mix soup, cream cheese, sour cream, salsa and chili powder.
  • In a large bowl mix chicken, cheese and only 1 cup of salsa mixture.
  • Place 3 tablespoons of chicken mixture in each tortillas. Roll up tortillas and place seamside up on a grease sprayed 11 x 7 baking dish.
  • Pour remaining salsa mixture over filled tortillas. Cover dish with foil.
  • Bake in a 350 degree oven for 45 minutes or until hot and bubbling.
  • Top with cheddar cheese and return to oven for 5 minutes. Sprinkle top with chopped tomatoes and diced green onion. (If desired spoon additional salsa on top.).
  • Enjoy!

CHICKEN AND SOUR CREAM ENCHILADAS



Chicken and Sour Cream Enchiladas image

Make and share this Chicken and Sour Cream Enchiladas recipe from Food.com.

Provided by 2Bleu

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 medium onion, chopped
1 teaspoon olive oil
2 cups cooked chicken, chopped
2 cups light sour cream, divided
4 cups monterey jack cheese, shredded and divided
12 (6 inch) flour tortillas
12 ounces diced green chilies, divided
1 1/4 cups 2% low-fat milk
2 tablespoons all-purpose flour

Steps:

  • In a large bowl, stir together chicken, 1/2 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Set aside.
  • Saute onion in hot oil over medium-high heat 5 minutes. Add to chicken and cheese mixture.
  • Spoon chicken mixture evenly at one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13x9 baking dish. Set aside.
  • Whisk together 8 oz green chiles, milk, and flour in a saucepan over medium heat. Gradually add remaining cheese, stirring constantly, until cheese is melted.
  • Pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce. Bake enchiladas at 400 degrees for 20 to 25 minutes or until bubbly.
  • Top with remaining green chiles and serve.

Nutrition Facts : Calories 786.1, Fat 42.4, SaturatedFat 22.6, Cholesterol 132.9, Sodium 1719.2, Carbohydrate 58.1, Fiber 3.7, Sugar 7.3, Protein 42.4

SOUR CREAM CHICKEN ENCHILADA BAKE



Sour Cream Chicken Enchilada Bake image

Sour Cream Chicken Enchiladas

Provided by crestfallen

Time 2h

Yield 6

Number Of Ingredients 17

¼ cup butter, melted
1 ½ pounds bone-in chicken breasts
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (4 ounce) can diced green chile peppers, drained
1 teaspoon white sugar
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
12 (6 inch) corn tortillas
2 ½ cups grated Monterey Jack cheese
¾ cup sour cream

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

CREAM OF CHICKEN SOUP ENCHILADAS RECIPE



Cream of Chicken Soup Enchiladas Recipe image

I found this recipe when searching for a recipe to use up some leftover grilled chicken breast. Plus it can be put together early in the day, then cooked for dinner.

Provided by Jellyqueen

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
1 (4 1/2 ounce) can chopped green chilies
8 12-inch flour tortillas
2 cups shredded cheddar cheese
2 cups chopped cooked chicken

Steps:

  • Heatr oven to 350°F.
  • Spray 13x9 baking dish with cooking spray.
  • In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
  • Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
  • Spoon remaining mixture onto top of the tortillas and cover pan with foil.
  • Bake 30 to 35 minutes.
  • Remove from oven and top with the reserved cup of cheese.
  • Bake 5 minutes longer, or until cheese is melted.

CHICKEN AND SOUR CREAM ENCHILADAS



Chicken and Sour Cream Enchiladas image

Rolled up with tender chopped chicken and salsa in a luscious sour cream and cheese sauce, these weeknight-quick enchiladas are a surefire family pleaser.

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 5 servings.

Number Of Ingredients 9

2 cups chopped cooked chicken
1-1/4 cups sour cream, divided
1-1/2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1 cup TACO BELL® Thick & Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 flour tortillas (6 inch)
1 cup shredded lettuce
1 tomato, chopped

Steps:

  • Heat oven to 350°F.
  • Combine chicken, 1 cup each sour cream and cheese, 1/4 cup salsa, cilantro and cumin.
  • Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with remaining salsa. Cover.
  • Bake 30 min. Sprinkle with remaining cheese; bake 5 min. or until melted. Top with lettuce, tomatoes and remaining sour cream.

Nutrition Facts : Calories 530, Fat 27 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 115 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

More about "chicken sour cream enchiladas food"

SOUR CREAM "CHICKEN" ENCHILADAS - COMFORTABLE FOOD
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Remove from heat and stir in half of the shredded cheese and generously salt and pepper. Heat the flour tortillas in the microwave about 30 …
From comfortablefood.com
5/5 (16)
Total Time 1 hr
Category Dinner, Lunch
Calories 624 per serving
  • Heat the vegetable oil in a medium skillet over medium heat and cook the jalapeno and onion together until beginning to soften, about 3 - 4 minutes.
  • Add the shredded chicken, about half of the green chiles, 1/2 cup of the chicken broth and the cream and stir together well. Cook for a few minutes, until hot, then remove from heat and set aside.
  • In another skillet, melt the butter over medium heat, then whisk in the flour - cook for about 1 minute, then pour the remaining chicken broth. Cook for another minute or two, whisking constantly, then stir in the remaining chiles, sour cream, cumin and garlic powder.


SOUR CREAM CHICKEN ENCHILADAS - A FOOD LOVER'S KITCHEN
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Remove from heat. Transfer the roux to a large mixing bowl. Add in the sour cream and salsa. Stir to combine. Reserve 2/3 cup of this mixture to spread over the top of the enchiladas. Add the chicken and half the …
From afoodloverskitchen.com


SOUR CREAM CHICKEN ENCHILADAS - KITCHN
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Whisk the remaining 1/2 cup sour cream and 1/2 cup whole milk together in a small bowl, then pour evenly over the enchiladas. Sprinkle with the remaining 1 1/2 cups shredded Monterey or pepper jack cheese. Bake until …
From thekitchn.com


SOUR CREAM CHICKEN ENCHILADAS - COPYKAT RECIPES
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Preheat oven to 350 degrees. Shred the chicken and place the shredded chicken in a bowl. Season the chicken with salt and pepper. Add sour cream to cooked chicken and stir to mix well. Add about ¼ cup of chicken …
From copykat.com


SOUR CREAM CHICKEN RECIPE - DINNERS, DISHES, AND …
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Combine chicken, onion, sour cream and 1 cup of cheese in a bowl. Fill tortillas with chicken mixture. Roll, and place seam side down in a 13 x 9 baking dish that has a small amount of enchilada sauce coating the bottom. …
From dinnersdishesanddesserts.com


SOUR CREAM CHICKEN ENCHILADAS - WISHES AND DISHES
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Instructions. Preheat oven to 350 degrees. Combine shredded chicken and 1 cup of cheddar cheese. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan. Melt butter in a pan over medium …
From wishesndishes.com


SOUR CREAM CHICKEN ENCHILADAS - FAVORITE FAMILY RECIPES
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Instructions. Preheat oven to 375 degrees. Spray a 9×13 baking dish with non-stick cooking spray. Spread 2/3 cup of green enchilada sauce evenly on the bottom of the dish. In a large bowl, combine the shredded …
From favfamilyrecipes.com


21 AUTHENTIC MEXICAN CHICKEN ENCHILADAS RECIPE - SELECTED RECIPES
The Mexican enchilada is first dipped in a spicy chile sauce (made from dried chiles and tomatillos), and then fried or grilled in oil slightly. It is then filled. And, still going with that big …
From selectedrecipe.com


SOUR CREAM CHICKEN ENCHILADAS - CULINARY HILL
Step-by-step instructions. Preheat oven to 350 degrees. In small saucepan over medium-high heat, melt butter until foaming. Add flour and cook 1 minute, stirring constantly. …
From culinaryhill.com


SOUR CREAM CHICKEN ENCHILADAS WITH GREEN SAUCE (NO CANNED …
Instrucciones. Cover the bottom of a 9x13 baking pan with 1 cup of green enchilada sauce and preheat the oven to 350°F (175 ° C). In a large mixing bowl, combine the lime juice, taco …
From es.bakeitwithlove.com


SOUR CREAM CHICKEN ENCHILADAS – MY ROI LIST
How To Freeze Sour Cream Chicken Enchiladas Line a casserole dish with aluminum foil overlapping 6” on each 13” side. Prep the enchiladas and place over the …
From myroilist.com


LIGHT SOUR CREAM CHICKEN ENCHILADAS RECIPE - OLD EL PASO
Heat oven to 350ºF. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, mix sour cream, yogurt, soup and chiles. Spoon about 3 tablespoons sour …
From oldelpaso.ca


SOUR CREAM CHICKEN ENCHILADAS | FLIPBOARD
Sour Cream Chicken Enchiladas. bakeitwithlove.com - Angela @ BakeItWithLove.com • 12h. Sour cream chicken enchiladas with green enchilada sauce are …
From flipboard.com


HOMEMADE CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE
Instructions. Preheat oven to 350 degrees. Soften tortillas in the warm oven. Mix soup, sour cream, and chiles until well blended. Fill each tortilla with 1/2 cup chicken, 2 …
From ashcroftfamilytable.com


SOUR CREAM CHICKEN ENCHILADAS WITH GREEN SAUCE (NO CANNED …
Cover the bottom of a 9x13 baking pan with 1 cup of green enchilada sauce and preheat the oven to 350°F (175°C). In a large mixing bowl, combine the lime juice, taco …
From bakeitwithlove.com


SOUR CREAM CHICKEN ENCHILADAS PIONEER WOMAN - CHEFS & RECIPES
Make the sauce. Melt butter in a medium saucepan. To make a roux, whisk in the flour, stir until bubbly, and then whisk in the chicken stock. Bring to a boil, whisking frequently. Season with …
From chefsandrecipes.com


SOUR CREAM CHICKEN ENCHILADAS WITH GREEN SAUCE (NO CANNED …
Cover the bottom of a 9x13 baking pan with 1 cup of green enchilada sauce and preheat the oven to 350°F (175°C)。. In a large mixing bowl, combine the lime juice, taco seasoning, …
From ja.bakeitwithlove.com


HOMEMADE SOUR CREAM CHICKEN ENCHILADA RECIPE - URBAN COWGIRL
When the flour is fully incorporated into the butter, slowly whisk in the chicken stock and raise the heat to medium high. Bring the sauce to a simmer and stir well with a spatula …
From urbancowgirllife.com


SOUR CREAM CHICKEN ENCHILADAS WITH GREEN SAUCE (NO CANNED …
Instrukce. Cover the bottom of a 9x13 baking pan with 1 cup of green enchilada sauce and preheat the oven to 350°F (175 ° C). In a large mixing bowl, combine the lime juice, taco …
From cs.bakeitwithlove.com


EASY SOUR CREAM CHICKEN ENCHILADAS CASSEROLE
Preheat the oven to 350º. In a medium saucepan, melt butter and sauté onion with garlic until tender. Store in 1/2 of olives, green chiles, sour cream and soup. Mix well. Set aside 3/4 cup …
From savvymamalifestyle.com


SOUR CREAM CHICKEN ENCHILADAS - KITCHEN MEETS GIRL
Fill tortillas with chicken mixture, roll up, and place in a 9x13 pan. In a medium saucepan, melt the 3 tablespoons butter over medium heat. Stir in 3 tablespoons flour and …
From kitchenmeetsgirl.com


SKINNY SOUR CREAM CHICKEN ENCHILADAS - OUR FARMER HOUSE
Preheat the oven to 350° F. Coat a 13x9-inch baking dish with cooking spray. In a medium skillet, heat the enchilada sauce over medium-high heat. Add the chicken breasts and cook until …
From ourfarmerhouse.com


SOUR CREAM CHICKEN ENCHILADAS WITH GREEN SAUCE (NO CANNED …
Manuals. Cover the bottom of a 9x13 baking pan with 1 cup of green enchilada sauce and preheat the oven to 350°F (175 ° C). In a large mixing bowl, combine the lime juice, taco …
From de.bakeitwithlove.com


EASY SOUR CREAM CHICKEN ENCHILADAS RECIPE | COOKIES & CUPS
Fill each tortilla with 1/4 cup chicken and 1/4 cup grated cheese. Roll the tortillas up and place them seam side down in the pan. Set aside. In a small saucepan melt the butter …
From cookiesandcups.com


SOUR CREAM CHICKEN ENCHILADAS - NEW MEXICAN FOODIE
Instructions. Preheat oven to 400 degrees. Warm olive oil in a saute pan, over medium heat. Cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil …
From newmexicanfoodie.com


CHICKEN-SOUR CREAM ENCHILADAS RECIPE | MYRECIPES
Stir together chicken, 1/4 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Stir in onion. Spoon chicken mixture evenly on one end of each tortilla, and roll up. Arrange, seam …
From myrecipes.com


SOUR CREAM CHICKEN ENCHILADAS WITH GREEN SAUCE (NO CANNED …
Sok od limete -2 žlice. Taco začin - 1 ½ tablespoons (Ili začin za taco za piletinu).; Kiselo vrhnje - 1 ½ cups of sour cream divided into ½ cup and 1 cup portions.; Green Enchilada Sauce - 20 …
From hr.bakeitwithlove.com


JOANNA GAINES’ SOUR CREAM CHICKEN ENCHILADA RECIPE
Directions: To begin, preheat your oven to 350 degrees, placing the rack in the upper third of the oven, and place the pan in the oven. To coat a 9-by-13-inch deep baking dish with vegetable …
From diyjoy.com


THE BEST SOUR CREAM CHICKEN ENCHILADAS - EATING ON A DIME
How to Store: Refrigerate any leftover enchiladas in an airtight container for up to 4-5 days. Reheat in the microwave for 30-40 seconds and then they are ready to enjoy.
From eatingonadime.com


SOUR CREAM CHICKEN ENCHILADAS RECIPE - (HOW TO VIDEO!)
Instructions. Preheat the oven to 350 degrees. Prepare the enchilada sauce: In a small saucepan, melt the butter over medium heat. Add in the onion, garlic, salt, and cumin …
From easychickenrecipes.com


SOUR CREAM CHICKEN ENCHILADAS RECIPE | MYRECIPES
Transfer onion mixture to a large bowl. Advertisement. Step 2. Stir sour cream, chicken, and 1 cup of the cheese into onion mixture until blended. Step 3. Spoon 3/4 cup of the enchilada …
From myrecipes.com


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