Chicken And Sour Cream Enchiladas Recipes

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SOUR CREAM CHICKEN ENCHILADAS



Sour Cream Chicken Enchiladas image

A delicious and easy recipe for sour cream chicken enchiladas

Provided by Andrea

Categories     Main Course

Time 55m

Number Of Ingredients 11

2 tbsp olive oil
1 lb chicken breasts (boneless and skinless)
1 tbsp ground cumin
salt and pepper (to taste)
8 flour tortillas
2 cups shredded colby jack cheese (divided)
4 tbsp butter
4 tbsp flour
2 cups chicken broth
1 cup sour cream
green chile or jalapenos (diced)

Steps:

  • Preheat oven to 400 degrees.
  • Warm olive oil in a saute pan, over medium heat. Cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through.
  • Warm tortillas in the microwave for 30 - 60 seconds, until pliable. Add 1/8 cup of cooked chicken to the center of the tortillas, and top with 2 tablespoons of shredded cheese. Roll tortillas and place seam-side down in a greased casserole dish.
  • In a small saucepan, melt butter over medium heat. Sprinkle in flour, and whisk to form a roux. Slowly add in chicken broth, whisking constantly until incorporated and no clumps remain. Remove from heat.
  • Add in sour cream and diced chilies and stir to combine. Add salt and pepper to taste. Pour sauce over rolled tortillas. Top with remaining cup of shredded cheese.
  • Bake in preheated oven for 20 minutes.

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

ENCHANTED SOUR CREAM CHICKEN ENCHILADAS



Enchanted Sour Cream Chicken Enchiladas image

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

2 cups cubed cooked chicken
1 cup sour cream
⅛ teaspoon salt
1 pinch ground black pepper
½ cup vegetable oil for frying
12 (5 inch) corn tortillas
1 (4 ounce) can chopped green chilies, drained
2 cups shredded Monterey Jack cheese

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

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

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.

MAKEOVER SOUR CREAM CHICKEN ENCHILADAS



Makeover Sour Cream Chicken Enchiladas image

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

4 cups cubed cooked chicken breast
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
12 flour tortillas (8 inches), warmed
SAUCE:
2 tablespoons all-purpose flour
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups reduced-fat sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded Mexican cheese blend
Chopped tomatoes, optional

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

ONE-PAN SOUR CREAM CHICKEN ENCHILADA SKILLET



One-Pan Sour Cream Chicken Enchilada Skillet image

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

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
½ teaspoon kosher salt
¼ teaspoon dried oregano
⅛ teaspoon chipotle chile powder
3 skinless, boneless chicken breast halves
1 cup sour cream
12 (6 inch) corn tortillas, cut into bite-size pieces
1 cup shredded Colby-Jack cheese, or to taste

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



Sour Cream Chicken Enchiladas image

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

2 cups chicken breasts, cooked and shredded (I ALWAYS substitute with 2 9oz. boxes of Tyson Time Trimmers Southwestern Chicken Breasts Strips, re)
1 (10 3/4 ounce) can fat-free cream of chicken soup
3/4 cup skim milk
1/3 cup scallion, chopped
1 tablespoon fresh ground pepper (to taste)
1 (4 ounce) can diced green chilies
1 cup fat free sour cream
10 fat free tortillas (I use Buena Vida brand)
2 cups low-fat monterey jack pepper cheese (I use Sargento's Light 4 Cheese Mexican Shredded Cheese)

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

SOUR CREAM ENCHILADAS



Sour Cream Enchiladas image

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

2 skinless boneless chicken breasts, cut into 1-inch cubes
1 ½ cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese

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

THE BEST SOUR CREAM SHREDDED CHICKEN ENCHILADAS



The Best Sour Cream Shredded Chicken Enchiladas image

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

3 -4 chicken breasts (depending on size)
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
1 (4 ounce) can diced green chilies
1 small onion (diced)
1 dash salt
1 cup cheddar cheese (shredded, for filling mixture)
1 cup cheddar cheese (shredded, for topping)
12 corn tortillas
vegetable oil (for frying)

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

CREAM OF CHICKEN SOUP ENCHILADAS RECIPE



Cream of Chicken Soup Enchiladas Recipe image

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

1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
1 (4 1/2 ounce) can chopped green chilies
8 12-inch flour tortillas
2 cups shredded cheddar cheese
2 cups chopped cooked chicken

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.

SOUR CREAM CHICKEN ENCHILADA BAKE



Sour Cream Chicken Enchilada Bake image

Sour Cream Chicken Enchiladas

Provided by crestfallen

Time 2h

Yield 6

Number Of Ingredients 17

¼ cup butter, melted
1 ½ pounds bone-in chicken breasts
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (4 ounce) can diced green chile peppers, drained
1 teaspoon white sugar
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
12 (6 inch) corn tortillas
2 ½ cups grated Monterey Jack cheese
¾ cup sour cream

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

SOUR CREAM CHICKEN ENCHILADAS



Sour Cream Chicken Enchiladas image

The popular "Magnolia Table" cookbooks by Joanna Gaines are full of Texas classics like king ranch, chicken spaghetti and this creamy version of chicken enchiladas. The combination of tart salsa verde (which has tomatillos and green chiles) with cream and melted cheese makes it special; don't use red enchilada sauce here. The cream of chicken soup mixed with the chicken meat makes a super-rich filling, but you can absolutely use an additional 8 ounces of sour cream instead if you prefer.

Provided by Julia Moskin

Categories     dinner, casseroles, poultry, main course

Time 50m

Yield 5 to 6 servings

Number Of Ingredients 12

Cooking spray
2 (10-ounce) cans mild green enchilada sauce
1 (10-ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream (1 cup)
4 cups shredded meat from 1 store-bought rotisserie chicken
1 (4-ounce) can diced green chiles
1 (14-ounce) bag grated mozzarella cheese (about 3 1/2 cups)
10 (8-inch) soft flour tortillas
1 tomato, chopped
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Cooked rice (preferably Mexican rice) and seasoned beans (preferably charro beans), warmed, for serving (optional)

Steps:

  • Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
  • In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
  • In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
  • Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
  • Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
  • Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.

CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE



Chicken Enchiladas With Sour Cream Sauce image

This is a weekly request at my house. These enchiladas have a white creamy sauce instead of the traditional tomato based sauce. I've been asked for this recipe over and over again, so I thought I would post it. I love Mexican foods, and I think this is a wonderful dish. I hope you do too!

Provided by breezermom

Categories     Poultry

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1 (10 3/4 ounce) can chicken broth, undiluted
3/4 cup water
1 (8 ounce) carton sour cream
4 canned jalapeno peppers, seeded and chopped
12 corn tortillas
vegetable oil
1 cup chopped cooked chicken
2 1/2 cups shredded monterey jack cheese, divided
1 1/4 cups chopped onions
1 large tomatoes, finely chopped
1/4 cup tomato juice
1/2 teaspoon salt

Steps:

  • Melt the butter/margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and 2 chopped jalapeno peppers. Pour half of the sour cream sauce into a lightly greased 13 x 9 x 2 inch baking dish. Set aside dish and remaining sour cream sauce.
  • Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels. If you'd like to cut calories, you can soften the corn tortillas in water. Just bring water to a simmer in a skillet. Then dip each tortilla in the water, one at a time, for 1 to 2 seconds on each side or just until softened.
  • Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish. Pour remaining sour cream sauce over top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle remaining cheese on top; bake an additional 5 minutes or until cheese melts. Serve with enchilada relish, below:.
  • Combine 1 large tomato (finely chopped), 1/2 cup finely chopped onion, 2 seeded and chopped jalapeno peppers, 1/4 cup tomato juice, and 1/2 tsp salt. Stir well and chill. Serve over the Chicken Enchiladas with Sour Cream.

Nutrition Facts : Calories 516.2, Fat 33.3, SaturatedFat 19.2, Cholesterol 100.5, Sodium 1028.1, Carbohydrate 32.5, Fiber 4.5, Sugar 5.1, Protein 23.5

CHICKEN AND SOUR CREAM ENCHILADAS



Chicken and Sour Cream Enchiladas image

Rolled up with tender chopped chicken and salsa in a luscious sour cream and cheese sauce, these weeknight-quick enchiladas are a surefire family pleaser.

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 5 servings.

Number Of Ingredients 9

2 cups chopped cooked chicken
1-1/4 cups sour cream, divided
1-1/2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1 cup TACO BELL® Thick & Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 flour tortillas (6 inch)
1 cup shredded lettuce
1 tomato, chopped

Steps:

  • Heat oven to 350°F.
  • Combine chicken, 1 cup each sour cream and cheese, 1/4 cup salsa, cilantro and cumin.
  • Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with remaining salsa. Cover.
  • Bake 30 min. Sprinkle with remaining cheese; bake 5 min. or until melted. Top with lettuce, tomatoes and remaining sour cream.

Nutrition Facts : Calories 530, Fat 27 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 115 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

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CHICKEN-SOUR CREAM ENCHILADAS RECIPE | MYRECIPES
2011-02-03 Step 2. Stir together chicken, 1/4 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Stir in onion. Spoon chicken mixture evenly on one end of each …
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Servings 6
  • Stir together chicken, 1/4 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Stir in onion. Spoon chicken mixture evenly on one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13- x 9-inch baking dish.
  • Whisk together 2 cans green chiles, milk, and flour in a saucepan over medium heat; gradually add remaining 2 1/2 cups cheese, stirring constantly, until cheese is melted and mixture is smooth; pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce.
  • Bake enchiladas at 400° for 20 to 25 minutes or until bubbly. Drain remaining can of green chiles, and spread evenly on top of enchiladas.


CREAMY CHICKEN ENCHILADAS {+VIDEO} | LIL' LUNA
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From getonmyplate.com


SOUR CREAM CHICKEN ENCHILADAS RECIPE - SAPORITO KITCHEN
2021-05-14 Remove the sauce from the heat and whisk in sour cream, salt, and pepper. Ladle approximately ½ cup of the sauce into a 9x13 baking dish, just to cover the bottom. In a medium bowl, mix together shredded chicken and 1 ¼ cups of the shredded cheese. Place about ⅓ cup of the chicken and cheese mixture into the center of each flour tortilla.
From saporitokitchen.com


SOUR CREAM CHICKEN ENCHILADAS - FAVORITE FAMILY RECIPES
2018-04-25 Instructions. Preheat oven to 375 degrees. Spray a 9×13 baking dish with non-stick cooking spray. Spread 2/3 cup of green enchilada sauce evenly on the bottom of the dish. In a large bowl, combine the shredded chicken, 1 cup of cheese, remaining enchilada sauce, condensed cream of chicken soup, sour cream, and salsa.
From favfamilyrecipes.com


SOUR CREAM CHICKEN ENCHILADAS - KITCHN
2020-02-25 Whisk the remaining 1/2 cup sour cream and 1/2 cup whole milk together in a small bowl, then pour evenly over the enchiladas. Sprinkle with the remaining 1 1/2 cups shredded Monterey or pepper jack cheese. Bake until the cheese melts and begins to brown, 30 to 35 minutes. Let cool 5 minutes before sprinkling with the reserved green onion tops.
From thekitchn.com


HOMEMADE CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE
2020-11-07 Instructions. Preheat oven to 350 degrees. Soften tortillas in the warm oven. Mix soup, sour cream, and chiles until well blended. Fill each tortilla with 1/2 cup chicken, 2 tablespoons of sauce and the Monterey jack cheese. Roll up the tortilla and place in …
From ashcroftfamilytable.com


JOANNA GAINES’ SOUR CREAM CHICKEN ENCHILADA RECIPE
Directions: To begin, preheat your oven to 350 degrees, placing the rack in the upper third of the oven, and place the pan in the oven. To coat a 9-by-13-inch deep baking dish with vegetable oil, use a pastry brush. Image credit: Magnolia Network on Youtube. To make the sauce thicker, combine a large bowl of chicken soup, enchilada sauce, and ...
From diyjoy.com


10 BEST SOUR CREAM CHICKEN ENCHILADA CASSEROLE RECIPES - YUMMLY
2022-06-03 Sour Cream Chicken Enchilada Casserole – Is delicious and super easy to make! 1st Recipes. diced green chiles, milk, cream of chicken soup, corn tortillas and 6 more. Sour Cream Chicken Enchilada Casserole – Is delicious and super easy to make! Recipes In Family. milk, cream of chicken soup, dried minced onion, sour cream, diced green ...
From yummly.com


SOUR CREAM CHICKEN ENCHILADAS - TOP RECIPES
2022-02-09 Instructions. Preheat the oven to 350 F. In a small skillet, heat the olive oil and saute the onion, bell pepper, and garlic. In a large bowl, combine the sauteed veggies, cream of chicken soup, sour cream, milk, green chiles, cumin, oregano, salt, and pepper. Layer 4 tortillas in the bottom of a 9 x 13 inch baking dish.
From topteenrecipes.com


SOUR CREAM CHICKEN ENCHILADAS CASSEROLE | GRITSANDPINECONES.COM
2022-01-09 Chicken Enchiladas Directions: Preheat the oven to 400 degrees F. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the onion and cook for five to six minutes or until the onion is tender and translucent. Add the garlic and cook for about 30 seconds.
From gritsandpinecones.com


THE BEST SOUR CREAM CHICKEN ENCHILADAS - EATING ON A DIME
2022-03-26 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 9×13 pan with the seam side down.
From eatingonadime.com


EASY SOUR CREAM CHICKEN ENCHILADAS RECIPE | COOKIES & CUPS
2020-02-10 Fill each tortilla with 1/4 cup chicken and 1/4 cup grated cheese. Roll the tortillas up and place them seam side down in the pan. Set aside. In a small saucepan melt the butter over medium heat. Add in the flour and onion powder and whisk until combined and smooth. Stir constantly until the mixture starts to bubble.
From cookiesandcups.com


EASY SOUR CREAM CHICKEN ENCHILADAS CASSEROLE
Preheat the oven to 350º. In a medium saucepan, melt butter and sauté onion with garlic until tender. Store in 1/2 of olives, green chiles, sour cream and soup. Mix well. Set aside 3/4 cup of the soup mixture. Stir in shredded chicken and 1/2 cup cheese to the remaining sauce. Warm tortillas for a minute, fill with 1/4 cup mixture and roll up.
From savvymamalifestyle.com


EASY CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE | FOODTALK
2022-01-27 To make the enchiladas: Preheat oven to 400°F. In a large bowl, stir together diced chicken, taco seasoning, sour cream and 1/2 cup of cheese (reserve the other cheese for topping the enchiladas). Lay a flour tortilla flat on a plate and fill it with a heaping 1/3 cup of the chicken mixture. Roll tightly.
From foodtalkdaily.com


SOUR CREAM CHICKEN ENCHILADAS - COPYKAT RECIPES
2021-05-23 Preheat oven to 350 degrees. Shred the chicken and place the shredded chicken in a bowl. Season the chicken with salt and pepper. Add sour cream to cooked chicken and stir to mix well. Add about ¼ cup of chicken mixture to …
From copykat.com


SOUR CREAM CHICKEN ENCHILADAS RECIPE - THE SHORTCUT KITCHEN
2021-01-19 Melt butter in a saucepan over medium heat. Stir in flour and cook for about a minute or until golden brown. Slowly add chicken broth and whisk until completely smooth. Cook over medium heat until thick and bubbly. Turn heat to low. Stir in sour cream and green chiles. Pour 1 cup of sauce into a 9x13 baking dish.
From centslessdeals.com


SOUR CREAM ENCHILADAS RECIPE (WITH CHICKEN) - SAVORING THE GOOD®
2019-10-11 Over medium heat, sauté the onions in the olive oil until the onions are still crisp but have taken on a bit of color. Add the 2 cans of undrained diced chilis to the onions in the pan and deglaze the pan with the moisture in the chilis, heat through.
From savoringthegood.com


SOUR CREAM CHICKEN ENCHILADAS PIONEER WOMAN - CHEFS & RECIPES
Make the sauce. Melt butter in a medium saucepan. To make a roux, whisk in the flour, stir until bubbly, and then whisk in the chicken stock. Bring to a boil, whisking frequently. Season with salt and pepper and remove from heat. Stir in sour cream and green chilies.
From chefsandrecipes.com


CHICKEN SOUR CREAM ENCHILADAS (JUST 30 MIN) - RECIPEMAGIK
2022-04-25 STEP 1: MAKE THE FILLING. Heat Olive Oil in a skillet. As the oil shimmers, add Shredded Chicken, Sour Cream, Red Enchilada Sauce, Shredded Cheddar Cheese, Ground Cumin, Chili Powder, Garlic powder, Onion Powder, Dry Ranch Seasoning, Salt, & Pepper. Cook for 2-3 minutes. Remove from heat and keep aside.
From recipemagik.com


SOUR CREAM CHICKEN ENCHILADAS RECIPE - MAGNOLIA
Position an oven rack in the top third of the oven and preheat the oven to 350°F. Spray a 9x13x3-inch (deep) baking dish with vegetable oil. In a large bowl, whisk together the enchilada sauce, chicken soup, and sour cream. Spread about 1/2 cup of the sauce in the baking dish. Set aside the remaining sauce.
From magnolia.com


SOUR CREAM CHICKEN ENCHILADAS - 101 COOKING FOR TWO
2021-11-13 Instructions. Preheat oven to 375° convection or 400° conventional. Trim and dice about 1 ½ pound skinless boneless chicken breast into about ½ inch or smaller pieces—dice one medium onion. Add one tablespoon oil to a large frypan over medium-high heat, and when hot, add chicken and onion together.
From 101cookingfortwo.com


EASY SOUR CREAM CHICKEN ENCHILADAS RECIPE - CATHERINE'S PLATES
To make the sour cream sauce: in a medium sauce pan over medium high heat, mix together, sour cream, cream of chicken soup, and 1 TBS of chopped cilantro. until smooth. Pour sour cream sauce of enchiladas evenly coating all. Sprinkle 1 cup of shredded cheese over sauce. Place in preheated oven and bake for 20-25 minutes until cheese is bubbly ...
From catherinesplates.com


SOUR CREAM CHICKEN ENCHILADAS - MEGAN VS KITCHEN
2021-11-11 Enchiladas Preheat oven to 350F degrees. Spray a 9"x 13" baking dish with nonstick cooking spray. In a medium bowl, mix together shredded chicken, light parts of green onions, ½ cup of Monterey Jack cheese, diced green …
From meganvskitchen.com


CHICKEN ENCHILADAS—SOUR CREAM SAUCE - YOUTUBE
This is a recipe I created myself because I love sour cream enchiladas when I go out to a Mexican restaurant. They’re homemade, simple, and delicious. I hope...
From youtube.com


SOUR CREAM CHICKEN ENCHILADAS - KITCHEN MEETS GIRL
2013-12-20 Fill tortillas with chicken mixture, roll up, and place in a 9x13 pan. In a medium saucepan, melt the 3 tablespoons butter over medium heat. Stir in 3 tablespoons flour and whisk for 1 minute. Add broth and whisk until smooth. Cook until the mixture bubbles up and starts to thicken. Remove pan from heat and stir in the sour cream and green chilies.
From kitchenmeetsgirl.com


10 BEST CROCK POT SOUR CREAM CHICKEN ENCHILADAS RECIPES - YUMMLY
2022-06-03 green chilis, cream of chicken soup, salsa, sour cream, corn tortillas and 3 more Green Chile & Sour Cream Chicken Enchiladas Yellow Bliss Road boneless, skinless chicken breast, chicken broth, chicken, butter and 13 more
From yummly.com


SOUR CREAM CHICKEN RECIPE - DINNERS, DISHES, AND DESSERTS
2019-03-01 Combine chicken, onion, sour cream and 1 cup of cheese in a bowl. Fill tortillas with chicken mixture. Roll, and place seam side down in a 13 x 9 baking dish that has a small amount of enchilada sauce coating the bottom. Pour over the rest of the enchilada sauce. Cover with foil and bake for about 35 minutes, until bubbly and warm.
From dinnersdishesanddesserts.com


SOUR CREAM CHICKEN ENCHILADAS - SIMPLE JOY
2019-09-05 Spray a 9 by 13 inch baking dish with cooking spray and set aside. In a medium bowl, mix together the chicken, drained diced tomatoes, chiles, taco seasoning, and 3/4 a cup of the cheese. Melt butter in a medium saucepan over medium low heat; stir in flour to make a roux, stirring and cooking the mixture until bubbly.
From simplejoy.com


SOUR CREAM CHICKEN KETO - THERESCIPES.INFO
{BEST EVER} Keto Green Chile Chicken - Easy Family Recipes new easyfamilyrecipes.com. Heat the oven to 375F. In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed.
From therecipes.info


SOUR CREAM CHICKEN ENCHILADAS RECIPE - (HOW TO VIDEO!)
2019-11-12 Instructions. Preheat the oven to 350 degrees. Prepare the enchilada sauce: In a small saucepan, melt the butter over medium heat. Add in the onion, garlic, salt, and cumin and cook for a minute until softened. Stir in the flour and let it cook for about 30 seconds until it forms a paste. Gently and gradually whisk in the chicken broth, and ...
From easychickenrecipes.com


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