Moms Easy Sour Cream Chicken Enchiladas Recipes

MOM'S EASY SOUR CREAM CHICKEN ENCHILADAS

Mom's Easy Sour Cream Chicken Enchiladas image

Make and share this Mom's Easy Sour Cream Chicken Enchiladas recipe from Food.com.

Provided by The Stuebingers

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

8 -10 reduced-fat tortillas
1 (5 ounce) can chicken
green onion, chopped
1 (8 ounce) package reduced-fat Mexican cheese blend
10 3/4 ounces Healthy Request cream of chicken soup
10 3/4 ounces nonfat sour cream

Steps:

First, prepare the enchiladas. Set out each tortilla and scoop in cheese, green onion, and canned chicken. I usually eye ball this, but its roughly a little less than 1/2 cup cheese per tortilla.
Roll up each tortilla once filled and place in a baking dish coated with nonstick spray.
For the sauce: In a bowl combine the can of cream of chicken soup with the same amount of sour cream.
Coat the top of the rolled tortillas with the sauce. Sprinkle some cheese on top.
Bake at 350 degrees for 25 minutes.
Serve immediately. Enjoy!

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

Ingredients

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

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

Ingredients

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

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