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
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
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
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
THE BEST SOUR CREAM SHREDDED CHICKEN ENCHILADAS
Make and share this The Best Sour Cream Shredded Chicken Enchiladas recipe from Food.com.
Provided by Varnerific
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 508.9, Fat 31.4, SaturatedFat 15.4, Cholesterol 106.7, Sodium 931.1, Carbohydrate 28.4, Fiber 3.5, Sugar 3.8, Protein 29.1
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.
ULTIMATE CREAMY CHICKEN ENCHILADAS
This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
- Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
- While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
- Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.
Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g
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
MAKEOVER SOUR CREAM CHICKEN ENCHILADAS
My husband knows he's in for a treat when I begin rolling these enchiladas. This is his favorite dish. -Rynnetta Garner, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray., In a large saucepan, whisk flour and broth until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in sour cream and Monterey Jack cheese until melted., Pour sauce over enchiladas; sprinkle with Mexican cheese blend., Bake, uncovered, at 350° until bubbly, 15-20 minutes. Top with tomatoes if desired.
Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 645mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
SOUR CREAM CHICKEN ENCHILADAS
Wonderful, lighter, flavorful, family-friendly, easy recipe. I "stole" this recipe from Liz Papa. This recipe has stood the test of time, and I have modified it (modifications listed after ingredient) to decrease the preparation time, and lessen the fat/calories, while not sacrificing any flavor! It is a family and friend favorite! I usually double this recipe. Freezes and re-heats perfectly! Enjoy!
Provided by Michael Stok
Categories One Dish Meal
Time 40m
Yield 10 enchiladas
Number Of Ingredients 9
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.
Nutrition Facts : Calories 36, Fat 0.4, SaturatedFat 0.2, Cholesterol 2.7, Sodium 164.2, Carbohydrate 6.1, Fiber 0.4, Sugar 2.3, Protein 2.2
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