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
LOW-FAT SOUR CREAM CHICKEN ENCHILADAS
I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!
Provided by CourtneyR
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
- Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
- Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
- Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 43.8 g, Cholesterol 57.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 21.9 g, SaturatedFat 9.2 g, Sodium 1052.8 mg, Sugar 7.9 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 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
ONE-PAN SOUR CREAM CHICKEN ENCHILADA SKILLET
So much easier to make enchiladas in one skillet than to individually wrap each one!
Provided by Brook
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 48m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
- Stir green chiles, olives, salt, oregano, and chipotle chile powder into the sauce. Add chicken breasts and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
- Stir sour cream into the sauce. Return chicken to the skillet; add tortilla pieces. Stir until combined and top with Colby-Jack cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 23.3 g, Cholesterol 63.9 mg, Fat 19.5 g, Fiber 3.2 g, Protein 16.1 g, SaturatedFat 10.9 g, Sodium 909.3 mg, Sugar 1.1 g
SOUR CREAM CHICKEN ENCHILADAS (NO CANNED SOUP)
This recipe was given to me by a friend and I tweaked it to fit out family's taste. It is very mild, but can be easily spiced up. It freezes well and it can be made in advance and cooked just before serving. It takes two casserole pans to cook it, so I often make one pan for our family and one to give away. This is a very easy recipe to put together. I hope you enjoy!
Provided by psychotammymom
Categories Chicken Breast
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in a large saucepan and cover with water. Season to taste. (I usually add salt, pepper, poultry seasoning, seasoned salt, garlic powder, etc.) Boil chicken until cooked through and tender.
- Remove chicken, saving broth. Shred or chop the chicken into small pieces. I often grind it in my food processor as we like the pieces very small.
- Place chicken in a large bowl and add 3 cups cheese and the onions. Add salt to taste. Mix well.
- Place a small amount of chicken mixture onto each tortilla and roll. Place in a casserole dish. Try not to crowd too many into one pan.
- In a saucepan, melt the butter. Stir in the green chilies and then the flour. (If you want it spicier, you can add some chopped or pickled jalapenos to this mixture.).
- Slowly stir in 4 cups of reserved chicken broth. Cook until the mixture becomes slightly thick, like gravy.
- Remove from heat and stir in sour cream.
- Pour the sauce over the enchiladas. Cover and cook at 350 degrees for 30 minutes.
- Uncover, top with remaining cheese and return to oven for another 5 minutes to melt the cheese.
CREAM OF CHICKEN SOUP ENCHILADAS RECIPE
I found this recipe when searching for a recipe to use up some leftover grilled chicken breast. Plus it can be put together early in the day, then cooked for dinner.
Provided by Jellyqueen
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
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.
ULTIMATE SOUR CREAM CHICKEN ENCHILADAS
Make and share this Ultimate Sour Cream Chicken Enchiladas recipe from Food.com.
Provided by Faithwon
Categories Chicken
Time 50m
Yield 8 Enchiladas
Number Of Ingredients 12
Steps:
- Mix sauce ingredients together in a bowl.
- In a separate bowl, mix your chicken and 2 cups of your cheese with enough of your sauce to make it moist.
- Spoon part of the mixture equally down the middle of a tortilla.
- Roll the tortilla and place it in a 13"x 9" glass baking dish seam side down.
- Repeat with tortillas and mixture until the dish is full.
- Pour your remaining sauce mixture over the enchiladas and top with your remaining cheese.
- Bake this at 350º for approximately 30 minutes depending on your oven.
20 MIN. SOUR CREAM CHICKEN ENCHILADAS
This recipe is GOOD ! I went to a meeting two weeks ago and someone brought it. It disappeared quick ! The lady said it is from the 70's...that they use to have neighborhood block parties when her children were babies and someone shared it....enjoy!!!
Provided by Traderjosie
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat tortillas in oil (corn or flour) and drain.
- Place 1 T of mixture in the middle and roll up -- line them all up in a casserole and when done -- pour what's left over on top and cover with cheese.
- Bake 350 for 20 minutes.
- Top with salsa or any relish you like.
- P.S. I make my own soup. I melt butter or margarine and add enough flour to make a thin paste and some salt and pepper. I cook this about 2 min while stirring with a whisk as it thickens.
- Then I add 1 can of beef broth and some powdered chicken stock and when it gets to the consistency I want I add the 2 cans of chicken & the juice, sour cream (opt) and some chopped jalapenos. After rolling up the tortillas I bake- 5 min before done I top with mexican cheese and some chopped tops of green onion. We serve salsa on the side.
Nutrition Facts : Calories 685.3, Fat 45.1, SaturatedFat 22.9, Cholesterol 134.1, Sodium 1783.4, Carbohydrate 41.7, Fiber 2.5, Sugar 8, Protein 28.6
SOUR CREAM CHICKEN ENCHILADA BAKE
Sour Cream Chicken Enchiladas
Provided by crestfallen
Time 2h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the chicken is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Add diced tomatoes, tomato sauce, chile peppers, sugar, cumin, chili powder, oregano, basil, and salt; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Remove from the heat.
- Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on.
- Dip a tortilla into the tomato sauce to soften. Place 1 piece of chicken and about 2 tablespoons Monterey Jack cheese in the center of the tortilla. Roll and place, seam-side down, in a 9x13-inch baking dish. Repeat with remaining tortillas, chicken, and cheese.
- Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid.
- Bake until heated through, about 45 minutes.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 33.4 g, Cholesterol 149.7 mg, Fat 36.3 g, Fiber 5.3 g, Protein 40.8 g, SaturatedFat 21.1 g, Sodium 1162.2 mg, Sugar 6.2 g
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