SOUR CREAM CHICKEN ENCHILADAS
The popular "Magnolia Table" cookbooks by Joanna Gaines are full of Texas classics like king ranch, chicken spaghetti and this creamy version of chicken enchiladas. The combination of tart salsa verde (which has tomatillos and green chiles) with cream and melted cheese makes it special; don't use red enchilada sauce here. The cream of chicken soup mixed with the chicken meat makes a super-rich filling, but you can absolutely use an additional 8 ounces of sour cream instead if you prefer.
Provided by Julia Moskin
Categories dinner, casseroles, poultry, main course
Time 50m
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
- In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
- In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
- Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
- Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
- Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.
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
JAMIE'S SOUR CREAM CHICKEN ENCHILADAS
This is one of my favorite recipes to cook. I just now figured out the perfect way to make it so i hope anyone who tries it enjoys it just as much as i do! This makes 4 large burrito sized enchiladas, you can add rice and beans to create a great meal for 4.
Provided by ScarletBegonias
Categories Chicken
Time 45m
Yield 4 Enchiladas, 4 serving(s)
Number Of Ingredients 8
Steps:
- -Set oven to 350.
- -In a large lightly greased skillet, heat to medium-high heat.
- -Drain chicken and place in mixing bowl. Add about 1 tablespoon of taco seasoning and mix.
- -Add chicken mixture to skillet and stir frequently until lightly browned.
- -Take cream cheese and cut into 1 inch cubes. Add to chicken in skillet. Cover for a few minutes until cubes become soft, stir and set aside.
- -In a small sauce pan add sour cream and a little milk (enough to to create a creamy sauce) and 1 tablespoon taco seasoning. Stir frequently on medium heat.
- -Take the flour tortillas and wrap them in wet papertowels and place them in the microwave for about 30seconds or until they feel moist.
- -Spoon equal amounts of chicken mixture into flour tortillas and roll up.
- -In a large lightly greased baking dish, add one can of enchilada sauce.
- -Place Tortillas with chicken mixture on top of enchilada sauce in baking dish.
- -Pour the sour cream sauce over enchiladas until fully coated.
- -Sprinkle a little shredded cheese over the tops of each enchilada.
- -Lightly cover with foil and cook in oven for 30minutes.
- -Serve and enjoy!
Nutrition Facts : Calories 771.9, Fat 41.5, SaturatedFat 18.1, Cholesterol 168.9, Sodium 1745, Carbohydrate 44.5, Fiber 2.9, Sugar 2.2, Protein 52.4
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