Loaded Chicken Enchiladas W Sour Cream Sauce Recipes
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
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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