THE BEST SOUR CREAM CHICKEN ENCHILADAS
We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and an amazing sour cream sauce. These are the best Sour Cream Chicken Enchiladas and they get even better the next day and freeze great.
Provided by Eating on a Dime
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- 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 9x13 pan with the seam side down.
- Continue to do this until your pan is full.
- Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.
- Pour mixture over your rolled tortillas. Sprinkle with cheese
- Bake for 20 minutes until heated through.
Nutrition Facts : Calories 143 kcal, Carbohydrate 5 g, Protein 7 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 108 mg, Sugar 2 g, ServingSize 1 serving
SOUR CREAM CHICKEN ENCHILADAS
Sour Cream Chicken Enchiladas are rich, creamy and easy! Chicken, onion and cheese are wrapped in flour tortillas, then topped with a cheesy sour cream sauce and baked to golden perfection!
Provided by Holly
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- 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. Reserve remaining sauce.
- In a large bowl combine chicken, onion, and 1 cup of cheese.
- Place ⅓ cup of chicken mixture in the middle of each tortilla, roll up and place on top of sauce in baking dish. Pour remaining sauce over the top of the tortillas in the dish. Top with cheese.
- Bake at 350˚F for 20-25 minutes or until browned and bubbly.
Nutrition Facts : Calories 459 kcal, Carbohydrate 19 g, Protein 31 g, Fat 29 g, SaturatedFat 15 g, Cholesterol 119 mg, Sodium 878 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
LOADED CHICKEN ENCHILADAS W/ SOUR CREAM SAUCE
Make and share this Loaded Chicken Enchiladas W/ Sour Cream Sauce recipe from Food.com.
Provided by MixnVixn
Categories Chicken
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a large bowl, combine chicken, veggies, jalapeno jack cheese and 1 cup of the monterey jack cheese.
- Divide chicken mixture evenly between 12 tortillas.
- Roll into enchiladas and place, tightly, seam-side down in 9x13" baking dish that has been lightly greased.
- Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to a boil, stirring frequently.
- Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
- Top with remaining cheese and bake for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
- Top with green onions.
- Enjoy!
Nutrition Facts : Calories 354.2, Fat 18.9, SaturatedFat 9.6, Cholesterol 43.4, Sodium 630.3, Carbohydrate 32.8, Fiber 2, Sugar 2.5, Protein 13
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
CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE
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
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
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Ratings 18Total Time 1 hr 5 minsCategory Main CourseCalories 752 per serving
- Preheat oven to 350 degrees. In small saucepan over medium-high heat, melt butter until foaming. Add flour and cook 1 minute, stirring constantly.
- Stir in enchilada sauce, chicken broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boil; reduce heat and simmer uncovered until thickened, 10 to 15 minutes. Keep warm over low heat.
- In medium saucepan or skillet, heat oil until shimmering. Add onions and green chiles. Heat until onions have softened, about 5 to 7 minutes.
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