Vegetable And Green Chili Sour Cream Enchiladas Food

NEW MEXICO STYLE GREEN CHILI-SOUR CREAM ENCHILADAS

Steps:

• Saute the onions, garlic and green chilies in butter until the onions are translucent.
• Add the soup, milk, salsa and spices.
• Simmer over very low heat for 10 minutes, stirring often.
• While the sauce is simmering, fry the tortillas in hot oil until soft.
• (If the oil is hot enough, the tortillas only take a few seconds to get soft enough).
• Place tortillas on paper towels to get rid of excess oil.
• You can also soften the tortillas in the microwave for a few seconds wrapped in a dishtowel.
• Add the sour cream to the enchilada sauce and stir well.
• These enchiladas are served flat, stacked like pancakes on individual plates.
• Place a tortilla on plate, cover with sauce and cheese. These are not rolled enchiladas but are flat like a stack of pancakes.
• Repeat layers with as many tortillas as each person wants.
• I like 3; my husband always has 5.
• Pop the plate in the oven just long enough to melt the cheese.
• You can also place cooked diced chicken in the layers.
• This can also be prepared casserole style in a 9X13 dish.

SUMMER VEGETABLE ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
• Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
• Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
• To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
• Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.

VEGETABLE AND GREEN CHILI SOUR CREAM ENCHILADAS!

Steps:

• Remove the veggie mixture from the heat and put a dry pan over the heat. Once it's warm, place a tortilla on the dry pan for about 45 seconds on each side. This will soften up the tortillas so you can roll them without them cracking. Take a large glass baking dish (I'm sure any dish would work) and pour about 1/4 cup of the green chili enchilada sauce on the bottom of the dish. This will prevent the tortillas from sticking. Take your heated tortilla and spoon about a tablespoon of the sour cream mixture into the center of it. Top with a couple spoonfuls of veggies, and finish with a light sprinkle of cheese. Take one side of the tortilla and carefully roll it until you have a mini burrito. Don't fill these too much though because they are, after all, enchiladas and NOT burritos. Place the enchilada, seam side down, into the prepared dish.

GREEN CHILE CHICKEN AND SOUR CREAM ENCHILADA CASSEROLE

Steps:

• Get newspaper and line counter with it. Cover newspaper with paper towels. This will protect your counter from the oil mess.
• Heat oil in medium skillet -(ready when a drop of water in oil "pops" at you).
• Quickly dip each tortilla in oil. Long enough to coat the tortilla. You only want to soften them, too long in the oil and they will turn crunchy.
• "Drain" tortillas on paper towels.
• Line 9x12 glass cooking dishing with six of the tortillas and set aside.
• In medium sauce pan combine diced green chiles, green chile sauce, soup and sour cream. Stir over medium heat until all the ingredients blend into a smooth, creamy mix.
• Tun off heat and set aside.
• Seperate meat from chicken, be careful of bones. NOTE: I usually buy a pre-cooked one from Albertson's.
• In a large bowl mix tomatoes, chicken, and one bag of chesse.
• Spread chicken mixture over tortillas in cooking dish.
• Douse chicken with half of the cream sauce.
• Cover with remaining six tortillas.
• cover entire casserole with second bag of cheese.
• Cook for 15 minutes, or until cheese is melted, at 375.
• Serve with remaining sauce as a condiment.

GREEN CHILI CHICKEN ENCHILADAS IN SOUR CREAM

Steps:

• In a large skillet, combine Serrano pepper and onion; saute until onion is clear.
• In a small pan, combine enchilada sauce, pepper, onion, cilantro, cumin and salt and pepper. Simmer for 10 minutes.
• In a large bowl, combine chicken, sour cream and diced green chili. Stir until all ingredients are thoroughly mixed.
• Prepare a baking dish; spray with non-stick spray.
• Add 1/2 of the sauce mixture to the bottom.
• In a large skillet, add 1 tablespoon cooking oil and lightly fry both sides of a tortilla until slightly crisp. Place on a paper towel and blot.
• Continue to fry the remaining tortillas, adding oil to the skillet as needed.
• Spoon chicken mixture into tortillas and add cheese.
• Fold like a burrito and add to baking dish. Repeat.
• Cover enchiladas with the remaining green chili sauce, and top with the remaining cheese.
• Cook in a preheated oven at 375 degree Fahrenheit for 30 minutes.

GREEN CHILI ENCHILADAS

Steps:

• Cook the ground beef, and saute onions until the meat is brown, about 15 minutes. Drain the fat. Combine with chili powder, salt and pepper. Reserve 1 cup cheese in a 1-quart freezer bag to use when serving. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam side down in a 13x9x2-inch baking dish treated with nonstick spray. When tortillas are completed, combine soup, sour cream, and green chilies to make a sauce; pour over tortillas. Cover dish with foil and freeze with bag of cheese taped to it.
• To prepare for serving, thaw enchiladas and cheese. Bake uncovered in a preheated 375ºF oven for 20 to 25 minutes. The last 10 minutes sprinkle the remaining cheese on top.

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 pan
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute.
• Add broth and whisk until smooth.
• Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies.
• Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.

VEGETARIAN GREEN-CHILI "CHICKEN" ENCHILADAS

Steps:

• Pour 1 can enchilada sauce into a 9 x 13-inch glass pan, to cover bottom.
• Tear "chicken" into small pieces and place in a medium bowl.
• Add 1 can enchilada sauce, diced green chilies, sour cream, 1/2 bag cheese and taco seasoning.
• Mix well.
• Divide mixture evenly throughout 10 tortilla shells.
• Wrap tightly and place side-by-side in glass pan.
• Pour remaining can of enchilada sauce over top of enchiladas.
• Top with cheese and if desired sliced green onions and black olives.
• Bake at 350F for 30-45 minutes, or until cheese begins to turn golden.

CHICKEN ENCHILADA CASSEROLE IN GREEN CHILE AND SOUR CREAM SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place chicken breasts in large soup pan and cover with water. Add cumin, garlic powder, onion powder, and bouillon cube. Boil over med-high heat for 25 minutes or until chicken is done. Remove chicken from pot and place in a plastic bowl. Reserve 2 c of the "broth".
• Mix 2 c of broth, sour cream, green chiles, onion, garlic, and 1/2 cheese. Bring to a boil stirring continuously. Cook for 10 minutes or until sauce thickens slightly and remove from heat.
• Shred chicken breasts and add 1 c of the sauce to the chicken. Mix well.
• Using a soup ladle, spread a small amount of the sauce in a 9x13" casserole dish. Place 6 of the corn tortillas along the bottom of the dish, overlapping slightly. Spoon 1/2 of the chicken mixture over tortillas. Repeat.
• Pour remaining sauce over top layer of tortillas and sprinkle remaining cheese over the entire dish.
• Cover with aluminum foil and bake for 45 minutes at 375 degrees. Take casserole out of oven, remove foil, and bake for an additional 5 minutes to brown cheese.
• Remove from oven and let stand for about 3-5 minutes. Serve and enjoy!