SIMPLY AUTHENTIC SOUR CREAM CHICKEN ENCHILADAS
With an easy sour cream sauce, these easy hand rolled green chile, cheese & chicken stuffed enchiladas are a classic recipe.
Provided by Stacey | SouthernDiscourse.com
Categories Main Course
Number Of Ingredients 12
Steps:
- Preheat oven to 375° Fahrenheit. Spray (1) 9x13 and (1) 8x8 pan with non stick cooking spray.
- In a skillet over medium heat, melt 2 Tbsp butter. Add onion and garlic. Saute until translucent. Mix in green chiles. Remove from heat. Add in shredded chicken and cheese. Mix well.
- Spoon about 1/4 C of chicken onto each tortilla. Tightly roll tortilla and place seam side down in baking dish. (Tortillas roll best when chicken is placed more to the side than down the center of the tortilla.) Set enchiladas aside. If there is any leftover filling, save it to add to the sauce.
- In a skillet over low heat, melt 3 Tbsp butter. Add flour and use a whisk to blend all of the flour and butter together until thick and smooth. Pour in broth and whisk again until smooth. Whisk in sour cream until smooth and creamy. Add any leftover filling to sauce. Remove from heat and pour over enchiladas.
- Top enchiladas with cheddar cheese. Bake for 20-25 minutes until cheese is melted and sauce bubbling around the edges.
SIMPLY SOUR CREAM CHICKEN ENCHILADAS
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
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
A delicious and easy recipe for sour cream chicken enchiladas
Provided by Andrea
Categories Main Course
Time 55m
Number Of Ingredients 11
Steps:
- 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 until cooked through.
- Warm tortillas in the microwave for 30 - 60 seconds, until pliable. Add 1/8 cup of cooked chicken to the center of the tortillas, and top with 2 tablespoons of shredded cheese. Roll tortillas and place seam-side down in a greased casserole dish.
- In a small saucepan, melt butter over medium heat. Sprinkle in flour, and whisk to form a roux. Slowly add in chicken broth, whisking constantly until incorporated and no clumps remain. Remove from heat.
- Add in sour cream and diced chilies and stir to combine. Add salt and pepper to taste. Pour sauce over rolled tortillas. Top with remaining cup of shredded cheese.
- Bake in preheated oven for 20 minutes.
LIGHT SOUR CREAM CHICKEN ENCHILADAS
Rich, smooth and creamy describe these easy, lower-fat enchiladas.
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- 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 cream mixture down centre of each tortilla. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Roll up; place in baking dish. Spoon remaining sour cream mixture over tortillas. Cover with foil.
- Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved 1/4 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.
Nutrition Facts : ServingSize 8 servings
LIGHT CHICKEN ENCHILADAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
- Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
- Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.
- Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
- Per serving: Calories 452; Fat 23 g (Saturated 9 g); Cholesterol 74 mg; Sodium 852 mg; Carbohydrate 35 g; Fiber 4 g; Protein 27 g
SOUR CREAM CHICKEN ENCHILADA CASSEROLE
My mom made this when I was growing up. *Cook time does not include boiling chicken. Can also use a store bought rotisserie chicken cut into bite-size pieces.*
Provided by AZPARZYCH
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
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*.
Nutrition Facts : Calories 490.5, Fat 31.5, SaturatedFat 15.4, Cholesterol 105.8, Sodium 1149.1, Carbohydrate 21.6, Fiber 1.3, Sugar 3.3, Protein 29.6
SOUR CREAM CHICKEN ENCHILADAS
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
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.
SOUR CREAM CHICKEN ENCHILADAS
I found this recipe in the weekly issue of American Profile. I couldn't find a recipe like this here on Recipe Zaar. A lot of similar ones and I have one in my cookbooks, but I wanted to add this one. The directions call for reduced fat or light but of course I didn't do that(cause we just don't do that in our house). I would put more in each tortilla as there was too much remaining sauce. Also didn't add the jalapeno peppers in recipe for my 6 year old. My husband and just add them to top of enchilada before eating. I also cut back on the fresh cilantro. :) I also added a bit more chicken. I buy the pre packaged chicken in the lunch meat isle.
Provided by marykaia
Categories Chicken
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Coat a 13-by-9-inch glass baking pan with cooking spray.
- Heat oil and butter in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper.
- Arrange tortillas on a work surface. Spoon about 1/3 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese.
- Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes.
Nutrition Facts : Calories 419.7, Fat 22.8, SaturatedFat 10.6, Cholesterol 74.2, Sodium 776.9, Carbohydrate 30.8, Fiber 1.9, Sugar 2.1, Protein 22.1
SOUR CREAM EVERYTHING CHICKEN ENCHILADAS
Delicous creamy enchiladas. This recipe was credited to an old Betty Crocker cookbook by Svadhisthana on the Cooking Light Community website.
Provided by Heather U.
Categories Chicken
Time 1h20m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Wrap tortillas in foil and heat in 350 oven for 10 to 15 minutes or until soft.
- For the Sauce:.
- In a saucepan cook onion, garlic, coriander and pepper in butter or margarine until the onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chiles all at once. Cook and whisk until thickened and bubbly. Remove from heat and stir in 1/2 cup of the monterey cheese.
- For the Filling:.
- Stir 1/2 cup of the sauce into the cooked chicken. Pour another 1/2 cup of the sauce into the bottom of a lightly greased 9 x 13" baking dish. Place about 1/4 cup of filling in the center of each tortilla and place seam side down in the baking dish. Cover with remaining sauce.
- Bake covered for about 35 minutes or until bubbly. Remove foil and add the second 1/2 cup of cheese. Return to oven and bake until cheese has melted, about 5 minutes. If desired sprinkle on black olives, tomatoes and scallions. Let stand 10 minutes. Makes 12 enchiladas (6 servings).
- Notes: Wrapping them individually can be a bit of a hassle. You can instead spread half the tortillas on top of the sauce in the bottom of the pan, spread the filling over those, then spread the remaining tortillas over the top, and pour the sauce over the whole thing. If you elect this method, no need to warm the tortillas before using.
Nutrition Facts : Calories 423.5, Fat 23.2, SaturatedFat 12.4, Cholesterol 83, Sodium 682, Carbohydrate 29.7, Fiber 3.8, Sugar 2, Protein 25
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