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
FAVORITE CREAMY CHICKEN ENCHILADAS
"This casserole has so much zesty Mexican flavor that my husband doesn't even realize it's a low-fat dish," says Shirley Meyer of Alden, Minnesota. "With its creamy sauce made from soup and cheeses, it tastes like a calorie-laden meal when it's not."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a skillet or saucepan coated with cooking spray, saute onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese; mix well. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts :
SOUR CREAM CHICKEN ENCHILADAS
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
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.
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
CREAMY CHICKEN AND SOUR CREAM ENCHILADAS
Creamy chicken and cheese filling is wrapped in tortillas, covered with salsa and baked until bubbly for this delicious chicken enchilada casserole. Serve with crisp, fresh lettuce and tomato.
Provided by Allrecipes Member
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
- Bake 30 minutes.
- Sprinkle with remaining 1/2 cup cheese.
- Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
Nutrition Facts : Calories 535.3 calories, Carbohydrate 34.2 g, Cholesterol 111.9 mg, Fat 30.7 g, Fiber 2.9 g, Protein 31.5 g, SaturatedFat 16.7 g, Sodium 1007.7 mg, Sugar 3.4 g
CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE
Need a hearty dinner idea? Try these easy chicken enchiladas. It's so good even picky eaters will love it. Creamy and cheesy it's full of shredded chicken. There is not a lot of spice in this recipe. If you like a little spice, a bit of cumin, seasoned salt, or a can of green chilies could be added. The hardest part of this recipe is waiting for the chicken to slow cook in the Crock Pot.
Provided by Jamie McKinney @heyjupiter2558
Categories Chicken
Number Of Ingredients 8
Steps:
- In a Crock Pot, add chicken breast and can of salsa verde.
- Then fill the empty can up with water and add it to the Crock Pot as well. Cook over medium heat for 4 hours.
- Take the chicken out and shred with a fork. Make sure you save the liquid it cooked in.
- In a bowl, add 1 cup sour cream, can of cream of chicken soup, liquid from Crock Pot that the chicken cooked in, salt, and pepper.
- Whisk until lumps are gone and it is well mixed. Then pour half into a 13x9 baking pan. Set aside.
- Add shredded chicken to the top of a flour tortilla and sprinkle top with cheese.
- Roll tight and place seam side down in the prepared pan. Repeat this process with all 10 tortillas.
- Once you have all 10 tortillas in the pan, cover with the rest of the sour cream sauce.
- Then the remaining cheese, salt, and pepper.
- Cover with foil and bake on 350 degrees for 35-45 minutes.
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