Cheesy Sour Cream Chicken Enchiladas Recipes

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SOUR CREAM CHICKEN ENCHILADAS



Sour Cream Chicken Enchiladas image

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

1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese

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



Simply Sour Cream Chicken Enchiladas image

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

1 lb chicken breast, diced
1 medium onion, minced
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced

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

CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

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.

Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.

CHEESY SOUR CREAM CHICKEN ENCHILADAS



Cheesy Sour Cream Chicken Enchiladas image

AWESOME AND DELICIOUS!! The first time I prepared this dish my DH went crazy scraping his plate! A good OAMC dish for the freezer. Very creamy and easy to prepare. The added toppings give much flavor. This recipe makes a very pretty dish for guests!

Provided by Seasoned Cook

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 cups cooked chicken (shred or diced)
1 (10 3/4 ounce) cream of chicken soup
3 ounces cream cheese, softened
1/2 cup sour cream
1 cup salsa
1/2 teaspoon chili powder (or to taste)
8 (6 inch) flour tortillas
1/2 cup cheddar cheese
1 plum tomato, chopped
1 tablespoon green onion, diced

Steps:

  • In a medium bowl mix soup, cream cheese, sour cream, salsa and chili powder.
  • In a large bowl mix chicken, cheese and only 1 cup of salsa mixture.
  • Place 3 tablespoons of chicken mixture in each tortillas. Roll up tortillas and place seamside up on a grease sprayed 11 x 7 baking dish.
  • Pour remaining salsa mixture over filled tortillas. Cover dish with foil.
  • Bake in a 350 degree oven for 45 minutes or until hot and bubbling.
  • Top with cheddar cheese and return to oven for 5 minutes. Sprinkle top with chopped tomatoes and diced green onion. (If desired spoon additional salsa on top.).
  • Enjoy!

SOUR CREAM ENCHILADAS



Sour Cream Enchiladas image

Provided by Scarlett Bendixen

Number Of Ingredients 9

8-12 corn tortillas
2 cups chicken (cooked and shredded)
3 cups monterey jack and mexican cheese mixture (1/2 of each kind)
3 Tbsp butter
3 Tbsp flour
2 cups water
2 chicken boullion cubes
3/4 cup sour cream
1 4 oz can diced green chilies

Steps:

  • Preheat over to 350 degrees. Grab a 9x13 pan and lightly grease it. Mix chicken and 2 cups of cheese in a bowl. Take the corn tortillas and grab a small handful of chicken and cheese mixture and place of tortilla and roll up. Roll up all 8-12 tortillas and place in a line in baking disk. In a medium sauce pan melt butter on low. Then turn up to medium heat and add flour while continuing to whisk until all mixed together. Add water and bullion. Bring to a boil. Sauce should be thickening up. Add green chilis and remove off heat. Add sour cream. (DO NOT place back on burner or the sour cream will curdle.) Mix together and then pour over enchiladas. Add the remaining cup of cheese evenly over all enchiladas. Place in oven for 25 minutes. Then turn onto 500 degrees broil and let the cheese begin to bubble for about 4 minutes or once the cheese is lightly browning.

MAKE-AHEAD CHEESY CHICKEN ENCHILADAS



Make-Ahead Cheesy Chicken Enchiladas image

A gooey, cheesy chicken enchilada. Lots of flavor, easy to prepare, and great to make ahead of time. Wonderful topped with lettuce, tomatoes, avocado, onions, and additional sour cream. A real family favorite.

Provided by barbinfl

Categories     Chicken Enchiladas

Time 1h20m

Yield 8

Number Of Ingredients 8

cooking spray
2 cups diced cooked chicken
3 cups shredded Mexican-blend cheese, divided
½ cup sliced roasted red peppers
1 (4.5 ounce) can diced green chile peppers
1 cup sour cream
1 (10 ounce) can enchilada sauce
8 (10 inch) flour tortillas

Steps:

  • Spray a 9x13-inch baking dish with cooking spray.
  • Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
  • Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
  • Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
  • Refrigerate until ready to cook, up to 2 days.
  • When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until bubbly, about 1 hour.

Nutrition Facts : Calories 519.5 calories, Carbohydrate 42.5 g, Cholesterol 76.4 mg, Fat 26.8 g, Fiber 2.8 g, Protein 26.1 g, SaturatedFat 14.9 g, Sodium 1063.7 mg, Sugar 2.5 g

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