Chickenenchiladaswpoblanocreamsauce Recipes

POBLANO CHICKEN ENCHILADA CASSEROLE

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
• Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
• Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

EASY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
• Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

CHICKEN ENCHILADAS W/ POBLANO CREAM SAUCE

Steps:

• To roast poblanos, slice in half, seed, flatten halves with palm of hand and place skin-side-up on cookie sheet. Broil for about 10 minutes on top rack of oven until skin is brown and bubbly. Immediately remove to plastic bag or container and place in refrigerator (this makes peeling skin very easy later!).
• Meanwhile, season chicken with garlic salt and black pepper. Bake at 425° for about 30 minutes.
• Remove chicken from oven and set oven temp at 350°. Allow to rest to maintain juiciness. Reserve cooking juices. Shred chicken by lightly pulsing in blender or pulling apart with two forks. Set aside.
• Peel and discard skin from cooled poblanos. Place poblano "meat" in blender, add cream of chicken soup and reserved juice from chicken's baking pan. Puree until smooth.
• Place about 2 Tbsp shredded chicken in a tortilla and top with a little shredded cheese and onion. Roll up and place in 11x13 baking dish. Repeat for all tortillas in package.
• Sprinkle tops of enchiladas with any extra cheese and onion. Pour poblano cream sauce over enchiladas, covering completely. Bake in 350° oven for about 30 minutes, til warmed through. Serve with side of rice and shredded lettuce.

ULTIMATE CREAMY CHICKEN ENCHILADAS

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.

SOUR CREAM CHICKEN ENCHILADAS

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.

SIMPLE CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. For sauce, mix the first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce., Spread 1/4 cup sauce into each of 2 greased 13x9-in. baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce over tops; sprinkle with cheese., Bake, uncovered, 30-35 minutes or until heated through and cheese is melted. Freeze option: Cover and freeze unbaked enchiladas up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover enchiladas with greased foil; bake until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE

Steps:

• To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
• Combine the first 8 ingredients in a bowl. Set aside.
• To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
• Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
• Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
• In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
• Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
• Bake at 375 degrees for 20 minutes or until warm and bubbly!
• Garnish with green onions.

CHICKEN WITH POBLANO CREAM SAUCE

Steps:

• Cook onions and peppers in hot oil in large skillet on medium heat 12 to 15 min. or until crisp-tender, stirring occasionally.
• Meanwhile, mix garlic powder and pepper; sprinkle over chicken. Cook in separate nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF).
• Add cheese to vegetables in skillet; cook and stir 3 to 5 min. or until melted. Remove from heat. Stir in sour cream. Serve over chicken.

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.

CREAM OF CHICKEN SOUP ENCHILADAS RECIPE

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 CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Layer tortilla chips in the bottom of the prepared baking dish.
• Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
• Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.

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.

CHICKEN ENCHILADAS WITH CREAM OF CHICKEN SOUP

Steps:

• In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-in. baking dish., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.

EASY CREAMY CHICKEN ENCHILADAS

Steps:

• In a large skillet, saute onion, green pepper and jalapeno in oil until onion in tender. Stir in chicken. Remove from the heat; set aside. , For sauce, melt butter in a saucepan. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream. Add 1 cup on the sauce to chicken mixture. Spoon 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining sauce over enchiladas., Bake, uncovered, at 350° for 15 minutes or until sauce is bubble. Sprinkle with cheese. Bake 5-10 minutes longer.

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.

CREAMY CHICKEN ENCHILADAS

Steps:

• Roast the tomatoes and chiles on a baking sheet 4 inches below the broiler until they're darkly roasted with blackened and blistered spots, 5-6 minutes per side. (If using canned tomatoes, drain the tomatoes and set aside. Toast the chiles in a small dry skillet over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes.)
• Dice the onion, reserving a few rings for garnish. Heat the oil in a large, heavy-bottomed pot over medium heat; cook the diced onions, stirring regularly, until golden, about 7 minutes. Meanwhile, remove the tomatoes and chiles from the oven and cool.
• Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth purée.
• Add the puréed tomatoes and chiles to the onions and cook, stirring, until they darken in color and thicken to the consistency of tomato paste, 7-8 minutes. Stir in the broth, partially cover, and simmer 15 minutes. Whisk in the sour cream and season with 1 teaspoon of salt.
• Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush both sides of the tortillas with lard or oil. Bake at 350 degrees F just long enough to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep them warm and pliable.
• Spread about ¼ cup of the sauce over the bottom of four to six 9-inch individual oven-proof serving dishes, or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Working quickly while the tortillas are still pliable, roll a portion of the chicken into each tortilla, then line them up in the dishes, seam-side down. Cover with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot and the cheese has browned slightly, about 15 minutes.
• Garnish the enchiladas with reserved onion rings and cilantro sprigs before serving.

CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE

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.