Enchiladas Simply Sour Cream Chicken Enchiladas Food

SIMPLY SOUR CREAM CHICKEN ENCHILADAS RECIPE - (4.5/5)

Steps:

• 1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. 2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. 3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. 4. 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. 5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. 6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400 degrees fahrenheit for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

SOUR CREAM CHICKEN ENCHILADAS

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

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.

ENCHILADAS SIMPLY SOUR CREAM CHICKEN ENCHILADAS

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.

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.

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Evenly distribute chicken and onions into 8 tortillas. Sprinkle some cheese into each one, and then roll. Place in a sprayed or non-stick 13x9 dish with seam sides down.
• Mix sour cream, soup, tomatoes, chilies, and chicken broth. Spread evenly over the top of rolled tortillas. Evenly sprinkle remaining cheese over top of sauce.
• Bake for 20-25 mins at 400°F.

EASY PLEASY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Place chicken breasts in a large pot of boiling water until cooked through.
• While chicken is cooking; shred your lettuce, dice your tomatoes, and chop your green onions.
• Preheat oven to 350 degrees.
• Spray an 11 x 13 baking dish with non-stick cooking spray.
• Shred chicken and set aside.
• Combine soup, milk, sour cream, green chilies, cumin and salt and pepper to taste.
• Spread a thin layer of sauce on bottom of baking dish.
• Reserve about a cup of sauce for covering the top.
• Add chicken, green onions and half of 1 cup of cheese to remaining sauce mixture.
• Heat tortillas 20-30 seconds in the microwave.
• Spoon about 1/3 Celsius of mixture into each tortilla and roll them up. Place them seam side down in baking dish.
• Cover with reserved sauce and top with remaining cheese.
• Bake in preheated oven for 20-30 minutes or until hot and bubbly.
• Serve on a bed of shredded lettuce and topped with your choice of garnishes.

CHEESY SOUR CREAM CHICKEN ENCHILADAS

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!

KILLER CHICKEN SOUR CREAM ENCHILADAS

Steps:

• Preheat oven to 400°F.
• In a pot, mix chicken, 1 cup cheese, onion, green chiles, tomatoes, garlic, salt, and pepper. Cook over low heat until mixture is hot, stirring occasionally. Remove from stove.
• In a 9x13" baking dish, place 1 cup sour cream in bottom of dish.
• Fry tortillas in oil until soft, not crisp, and drain on paper towels.
• Fill each tortilla with chicken mixture then roll up and place in a baking dish (seam side down). Or if you are lazy like me just make layers instead of rolling each enchilada. Repeat with all 12 tortillas.
• Pour remaining chicken mixture over top, cover with sour cream, and sprinkle with remaining cheese.
• Bake for 30 minutes or until hot and cheese is melted.

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.