The Best Sour Cream Chicken Enchiladas Food

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.

THE BEST SOUR CREAM SHREDDED CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees.
• Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
• Shred chicken with a fork.
• In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Set aside.
• In a frying pan heat vegetable oil at about medium-high heat til hot.
• Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side). Allow to cool on paper towels.
• Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
• Spread remaining filling mixture across the top of the enchiladas.
• Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like.
• Bake uncovered for 30 minutes or until cheese appears melted.

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.

CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

ENCHANTED SOUR CREAM CHICKEN ENCHILADAS

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.

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.

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• Bring soup, milk, scallions and pepper to boil.
• Remove from heat.
• Add green chilies and sour cream and set aside.
• In a 9x13 pan, spray lightly with fat free oil (like Pam), pour enough of the soup mixture into the pan to cover the bottom.
• Set remaining soup mixture aside.
• Take one tortilla, spread chicken and a small amount of cheese down the middle.
• Roll and place into pan.
• Repeat until tortillas are gone.
• Pour rest of soup mixture over the top of the tortillas and spread any remaining cheese over the top.
• Bake uncovered for 30 minutes at 350°F.

ULTIMATE SOUR CREAM CHICKEN ENCHILADAS

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.

SOUR CREAM CHICKEN ENCHILADA BAKE

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.