Panchos Cheese Enchiladas Food

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PANCHOS SOUR CREAM ENCHILADA RECIPE



Panchos Sour Cream Enchilada Recipe image

Provided by Just Mexican Food

Categories     Main Course

Time 1h40m

Number Of Ingredients 15

3 Thin Boneless Chicken Breasts- Shredded
1 Onion Diced
1 Can of Diced Green Chili Peppers
1/2 can of Cream of Chicken Soup
8 oz. of Sour Cream
Green Onions- Diced Thin
1 Garlic Clove
2 California Bell Peppers
10 Corn Tortillas
2 Cups Mexican Shredded Cheese
1 Cup of Water- You can Substitute water for milk though if you prefer a creamier sauce on top of your Enchiladas.
2 tbs. of chili powder
1 tbs. of cumin powder
1 tsp of salt
2 tsp of garlic powder

Steps:

  • After defrosting your chicken breast, shred it into thin slices. Once your chicken breast is shred, take a gallon-sized plastic bag and place the chicken inside. Pour the seasonings and powder into the bag. Fill it with water and massage the seasoning mix into your chicken. Store in the fridge for at least 24 hours before cooking.
  • You can omit this entire step and cook the chicken the same day you marinate it. However, marinating your chicken for 24 hours gives it time to soak in the flavors.
  • During the second step, you should preheat your oven to at least 350 degrees Fahrenheit and cook the shredded chicken on the skillet. Add a little bit of oil and make sure that there is no pink inside! Cut the onion and add it to the skillet for extra flavor and crunch. Add the Chili peppers to the skillet and cook until they are golden.
  • After you let the chicken and vegetable mix cool, you can add chicken to the tortillas and roll them up to make enchiladas. Set them down in the baking pan side by side. Repeat until all 10 are filled with the chicken mix.
  • Add the liquids into one bowl and mix them well. The sour cream and cream of chicken soup should blend together effortlessly. Once the mixture is well blended, you can add it to your baking pan with the enchiladas.
  • Sprinkle shredded cheese on top of your Panchos enchiladas, and bake for twenty minutes. Add a timer so you don't forget!

CHEESE AND ONION ENCHILADAS



Cheese and Onion Enchiladas image

When I eat at a Mexican restaurant, I always like to order cheese and onion enchiladas as opposed to the ones with meat in them. I am glad I found this recipe. Whip this recipe up with ingredients you have on hand.

Provided by CookingONTheSide

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons oil
2 onions, chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (15 1/2 ounce) can beans, such as kidney, rinsed and drained (optional)
2 cups shredded cheddar cheese (or monterey and colby)
1 (8 ounce) can tomato sauce
3/4 teaspoon chili powder
8 corn tortillas or 8 flour tortillas

Steps:

  • Preheat oven to 350 degrees.
  • Grease 1 1/2 quart baking dish.
  • In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
  • Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
  • Dip each tortilla into sauce; place on plate.
  • Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
  • Top with remaining sauce and cheese.
  • Bake until hot 20-25 minutes.

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