SOUR CREAM ENCHILADAS
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
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
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
FAMILY FAVORITE CHICKEN SOUR CREAM ENCHILADAS (CASSEROLE)
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
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!
DELICIOUS SOUR CREAM CHICKEN ENCHILADA CASSEROLE
Make and share this Delicious Sour Cream Chicken Enchilada Casserole recipe from Food.com.
Provided by Recipe USA
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add butter to large skillet or pot and add diced onion. Cook until tender.
- Add chicken tenders and 1 cup chicken broth to same pot with cooked onion.
- Cook approximately 20 minutes on medium heat until chicken is done.
- Cut chicken into bite size pieces and put back in pot.
- Add 2 cans of cream of chicken soup, 1 cup of milk, sour cream, green chiles (drained), garlic powder and pepper; and 1 cup of cheese. Heat until everything is mixed and melted.
- In greased casserole dish, layer 6-8 corn tortillas (or flour, your preference).
- Then add half of the Sour Cream Soup/Chicken mixture.
- Sprinkle with a little cheese (1/2 cup)
- Add another layer of 6-8 tortillas, the rest of the sauce mixture and the rest of the cheese.
- Cover with foil and Cook in 350 degree oven for approximately 45 minutes.
- You can make this lower in fat by using the reduced fat soup and reduced fat or fat free sour cream, as well as reduced fat cheese.
- Before serving, you can add a few chives for garnish. Looks nice.
SOUR CREAM CHICKEN ENCHILADAS
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
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.
ENCHANTED SOUR CREAM CHICKEN ENCHILADAS
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
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 CHICKEN ENCHILADA CASSEROLE
Crispy, cheesy and has a great taste. Also tastes like chicken nachos! Serve with Lipton® Spanish rice.
Provided by DiRkFaN41
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 534 calories, Carbohydrate 29.2 g, Cholesterol 92.5 mg, Fat 36.2 g, Fiber 2 g, Protein 24.6 g, SaturatedFat 17.6 g, Sodium 874.2 mg, Sugar 1.1 g
SOUR CREAM CHICKEN ENCHILADAS
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
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
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
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.
INSTANT POT SOUR CREAM CHICKEN ENCHILADA CASSEROLE
An easy casserole with all the flavor of rolled enchiladas without all the work! A weeknight dinner staple at our house!
Provided by Heather Cheney
Categories Main
Time 35m
Number Of Ingredients 11
Steps:
- Place black olives, green chiles, chipotle chili powder, oregano, salt and chicken broth in the Instant Pot. Stir to combine and place frozen chicken breasts into the broth mixture.
- Lock Instant Pot lid in place making sure the venting valve is sealed.
- Cook on high pressure for 3 minutes.
- When the cooking time is up, allow the pressure to release naturally for 18 minutes, then do a quick pressure release and when the pressure pin drops, remove the lid.
- Remove the chicken from the broth and place on a cutting board. Allow to cool for a few minutes and cut or shred into bite-sized pieces.
- Set Instant Pot on "Saute" mode and bring broth to a simmer.
- In a small bowl, mix the cornstarch with the sour cream until smooth and whisk into the simmering broth. Whisk until smooth and bring to a simmer. Cook until thickened-- about 1 minute and stir in the chicken and tortilla pieces. Cook for 1 minute longer and turn off the Instant Pot.
- Sprinkle cheese over the top of the casserole and cover with the lid until the cheese is melted.
Nutrition Facts : ServingSize 1 serving, Calories 758 kcal, Carbohydrate 43 g, Protein 58 g, Fat 40 g, SaturatedFat 21 g, Cholesterol 201 mg, Sodium 1416 mg, Fiber 5 g, Sugar 3 g
SOUR CREAM CHICKEN ENCHILADA CASSEROLE
Easy chicken enchilada casserole is a super cheesy meal with cream sauce, chicken, and a high level of spiciness!
Provided by 100krecipes
Categories Dinner
Time 1h5m
Number Of Ingredients 10
Steps:
- Ina large bowl, combine soup, sour cream, milk, chili, garlic, onions, and black pepper.
- Lay the layers in a greased baking dish:- 6 tortillas- 3 cups chopped chicken- Half the sauce- Half grated cheese, And repeat again: tortillas, chicken, sauce, cheese.
- Bake for 30-40 minutes until golden brown and bubble.
CREAMY CHICKEN ENCHILADA CASSEROLE
This Creamy Chicken Enchilada Casserole recipe is to die for! Delicious shredded chicken smothered in an utterly creamy sauce made out of sour cream and one more delicious ingredient! Add a hint of spicy pickled jalapenos to the mix and this dish guaranteed to become a staple recipe in your house.
Provided by Julia | The Yummy Bowl
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Grease a 9x13 inch baking dish with butter.
- Lay 6 tortillas for the base.
- In a larger mixing bowl add sour cream, cream of chicken soup, jalapenos, milk, garlic, onion powder, salt and pepper, and paprika. Stir with a fork or a whisk to combine. The sauce should be thick but still spreadable between the layers. Depending on the thickness of the cream of chicken soup you might need to add more milk.
- Spread a chicken layer on top of the tortillas (2 cups), add half of the sauce, and top with half of the cheese blend.
- Repeat the layers (tortilla, chicken, sauce, cheese).
- Bake for 30-35 minutes at 350 degrees Fahrenheit (175 Celcius) or until cheese is melted and bubbly.
- Serve with plenty of toppings!
Nutrition Facts : Calories 379 kcal, Carbohydrate 46.3 g, Protein 30.4 g, Fat 10.9 g, SaturatedFat 4.5 g, Cholesterol 68 mg, Sodium 347 mg, Fiber 6.5 g, Sugar 7.8 g, ServingSize 1 serving
SOUR CREAM CHICKEN ENCHILADAS PIONEER WOMAN
Steps:
- Start by preheating your oven to 400 degrees F.
- Spray a 9×13 baking dish with cooking spray.
Nutrition Facts : Calories 520 cal
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