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
ROTEL ENCHILADAS CON POLLO (CHICKEN ENCHILADAS)
Make and share this Rotel Enchiladas Con Pollo (Chicken Enchiladas) recipe from Food.com.
Provided by Vicki in CT
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season cubed chicken with taco seasoning. Saute onion and chicken in 1 teaspoon oil until done. Set aside.
- Soften tortillas in oil and drain well on paper towels. Set aside.
- In food processor add chicken and onion. Pulse two times. Add rotel tomatoes and pulse twice again.
- Dissolve bouillon in milk in microwave.
- Take tortillas and fill generously with chicken mixture along with a little cheddar. Roll up and place in Pam sprayed casserole seam side down.
- Pour milk mixture over all. Top with monterey jack.
- Bake at 350 degrees for 30 minutes. If made ahead and refrigerated increase cooking time.
- Top with dollops of sour cream to serve and jalapeno slices.
Nutrition Facts : Calories 581.4, Fat 40.8, SaturatedFat 17.6, Cholesterol 87.7, Sodium 952, Carbohydrate 25.1, Fiber 2.5, Sugar 1.3, Protein 29.7
CHICKEN ENCHILADAS VERDES
A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.
Provided by WiGal
Categories Chicken
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Shred chicken.
- Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
- Preheat oven to 400 degrees F.
- Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
- Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
- Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
- Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
- Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
- Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
- Serve with remaining salsa, sour cream, and guacamole.
- Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.
Nutrition Facts : Calories 758.5, Fat 33.3, SaturatedFat 14.4, Cholesterol 158.6, Sodium 1852.3, Carbohydrate 55.4, Fiber 6.1, Sugar 13.2, Protein 55.3
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CHICKEN ENCHILADAS VERDES | READY SET EAT
From readyseteat.com
Cuisine Mexican, SouthwesternTotal Time 55 minsCategory Main DishCalories 467 per serving
- Preheat oven to 325°F. Heat oil in large skillet over medium-high heat. Spray 13x9-inch baking dish with cooking spray; set aside. Pour enchilada sauce in shallow bowl; set aside.
- Fry each side of a tortilla quickly in oil until pliable; dip in enchilada sauce. Place in baking dish and top with about 1/4 cup filling. Roll tortilla around filling and place seam-side down in baking dish. Repeat using all tortillas and filling.
- Pour any remaining enchilada sauce over enchiladas. Sprinkle with Chihuahua cheese; top with drained tomatoes. Cover dish with foil; bake 25 minutes or until hot. Serve on shredded lettuce, if desired.
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