Sour Cream Chicken Enchilada Pizza Food

THE BEST SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• In a skillet, brown the onions until soft.
• Add in the shredded chicken, taco seasoning, rotel, and HALF the can of cream of chicken soup.
• Cook over low heat until mixed thoroughly.
• Spoon the mixture evenly into the tortillas.
• Roll and place in a 9x13 pan with the seam side down.
• Continue to do this until your pan is full.
• Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.
• Pour mixture over your rolled tortillas. Sprinkle with cheese
• Bake for 20 minutes until heated through.

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.

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.

SOUR CREAM EVERYTHING CHICKEN ENCHILADAS

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.

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Prepare sauce -- in small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high heat and cook for 1-2 minutes until it is thick and bubbly; set aside.
• Warm tortillas. Wrap in a damp paper towel and microwave on high for 30-60 seconds.
• Preheat oven to 350°F.
• In non-stick pan combine cooked chicken, cream cheese, and salsa. Cook over medium-low heat for 5 minutes, or until cream cheese is melted.
• Lightly spray 13x9x2-inch baking dish.
• Assembly: pour 1/2 cup sauce into baking dish; roll chicken mixture into tortilla and place into dish seam down. Repeat. Once finished pour remaining sauce over enchiladas. Cover with foil.
• Bake for 10 minutes.
• In a small bowl whisk together sour cream and lime juice. Spread this mixture over finished enchiladas, sprinkle with chili powder.

CREAM OF CHICKEN SOUP ENCHILADAS RECIPE

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.

SPICY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• -Combine first 6 ingredients; stir well. Cover and chill
• -Melt butter in a large saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Remove from heat; stir in sour cream and 4 chopped peppers.
• Cook chicken. Chop or shread chicken.
• -Mix chicken with 3 cups of cheese and sautéed onions in large bowl.
• -Pour 1/3 of sour cream mixture into a lightly greased, large, baking dish; set dish and remaining sour cream mixture aside.
• -Heat tortillas in microwave for app. 30 seconds (5 at a time).
• -Spoon 2-3 Tablespoons of chicken mixture down center of each tortilla. Roll up tortillas; place tortillas, seam side down in prepared dish. Pour remaining sour cream mixture over enchiladas.
• -Bake at 400 for 25 minutes. Sprinkle remaining cheese and bake 3-5 minutes or until cheese melts. Serve with chilled tomato mixture. Serves 10.

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.

SOUR CREAM & CHICKEN ENCHILADA PIZZA

Steps:

• Preheat oven to 450°F. In a small saucepan combine creamy chicken Verde soup, half of the sour cream, and half of the diced green chili, until heated through.
• Place prepared pizza crust onto an ungreased pizza pan. Spread sauce mixture on top of crust all the way to the edges. (You may have some remaining sauce left over). Top the sauce covered crust with 3/4 of the Kraft Shredded Cheese, cubed chicken breast, and the remainder of the diced green chili. Then finish with topping with the remainder of the shredded cheese.
• Bake for about 12 minutes. Let cool for about 5 minutes and then slice. Top with remaining sour cream (optional).