Sour Cream Enchiladas Colorado Recipes

SOUR CREAM ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
• Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

ENCHILADAS COLORADO

Steps:

• For the tortillas: Combine the masa, water, shortening and salt in a bowl. Bring the mixture together with your hands and make into a uniform disc. Wrap the disk in plastic wrap and let rest at room temperature for about 20 minutes.
• Preheat a large cast-iron pan over high heat. Line the tortilla press with parchment paper.
• Portion the dough into golf-ball-size balls, about 1 1/2 ounces each. Place 1 ball at a time into the tortilla press between two sheets of parchment paper. Press down on the tortilla press. Carefully, peel away one sheet of the parchment. Flip the exposed side of the tortillas onto your hand and carefully remove the other side of the parchment. Place the tortilla directly onto the preheated skillet. Cook until the edges begin to curl and bumps form, 1 to 2 minutes. Flip and cook the other side, 1 to 2 minutes. Repeat with the remaining tortillas.
• For the enchiladas: Combine the chicken, chicken broth, salt, garlic and onions in a large saucepan over high heat. Bring to a boil, and then reduce the heat, cover with a lid and simmer until the chicken is fully cooked, about 20 minutes. Remove the chicken and set aside to cool. When cool enough to handle, shred the chicken and set aside.
• For the Colorado sauce: Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute.
• Transfer the chiles to a bowl and pour over the boiling water, or enough to cover the chilies; soak until softened, about 15 minutes. Transfer the chiles and steeping liquid to the bowl of a food processor. Pulse until a smooth paste forms.
• Heat the vegetable oil in a saucepan over medium heat. Add the coriander, cumin, garlic and onions and cook until softened and fragrant, 6 to 8 minutes. Whisk in the blended chile paste and bring to a simmer. Cook until slightly reduced and flavors are developed, 4 to 6 minutes. Sprinkle with salt and black pepper. Set aside.
• For assembly: Pour 1/4 inch vegetable oil into a large frying pan over medium-high heat. Soften the tortillas one at a time in the hot oil, about 5 seconds. Set each tortilla on a paper towel afterwards to soak up some of the oil.
• To assemble the enchiladas, dip a softened tortilla in simmering Colorado sauce and place on a work surface. Add 2 tablespoons shredded chicken and 1 tablespoon Colorado sauce. Roll up tightly and place on a serving platter.
• Top the enchiladas with crumbled queso fresco, onions and cilantro. Drizzle with some crema, if using, and serve immediately.

SOUR CREAM ENCHILADAS

Steps:

• Brown ground chuck well ,drain.
• Add the onion and cook until onion is tender.
• Add the salt, pepper, and garlic powder.
• Mix soups, sour cream, and milk well. Add the green chilies.
• Warm tortillas in microwave in 2 batches of 5 each wrapped in paper towel for 45 seconds.
• Spoon 1/3 cup hamburger mixture in center of tortilla; top with 2 tablespoons cheese and 2tablespoons sour cream sauce.
• Fold in sides, then roll the tortilla from the top down; continue with all the tortillas.
• Put 1 cup sour cream sauce in bottom of 13x9 inch pan.
• Place rolled tortillas on top of the sauce.
• Pour rest of the sauce over all, then sprinkle cheese on top.
• Cover with tin foil and bake for 1 hour at 350 degree oven, uncover and bake 10 minutes more.

SOUR CREAM ENCHILADAS

Steps:

• In a large bowl, combine 3 cups shredded cheddar cheese and sour cream. Set aside 2 tablespoons olives and 2 tablespoons onions. Add remaining olives and onions to cheese mixture; mix well. Spoon 1/2 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over the top. Sprinkle with remaining cheese. , Cover and bake at 325° for 25-30 minutes or until heated through and cheese is melted. Sprinkle with reserved olives and onions.

MONSTER SOUR CREAM ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
• Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.

BEST EVER CHICKEN ENCHILADAS FROM COLORADO CACHE

Steps:

• Combine 1st four ingredients and mix well. Add salt to cream.
• Heat oil, dip each tortilla and cook until done, then dip in cream and drain. Fill tortilla with mix. Roll and place in ungreased baking dish. Pour remaining cream over enchiladas. Sprinkle with cheese.
• Bake at 350°F uncovered for 20-25 minutes.

SOUR CREAM ENCHILADAS

Steps:

• Brown the ground beef, onions, and seasons of your choice.
• Mix the cream of chicken soup and sour cream.
• Instead of greasing a baking dish, lightly coat the bottom and sides of baking dish with a little bit of soup mixture.
• Wrap cooked ground beef in tortillas and fill baking pan (a 9x9 pan is perfect for four enchiladas).
• Pour the rest of the soup mixture over the enchiladas, being sure to spread it fairly evenly.
• Top with shredded cheese.
• Bake, uncovered, for approximately 30 minutes.