Moms Sour Cream And Chicken Enchiladas Recipes

SOUR CREAM CHICKEN ENCHILADAS

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.

MOM'S EASY SOUR CREAM CHICKEN ENCHILADAS

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!

MOM'S SOUR CREAM AND CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350.
• Heat oil in large saute pan on medium.
• Cube chicken and cook in saute pan.
• Remove seeds from peppers, and dice.
• Press or mince garlic.
• Add peppers and garlic, along with seasonings to chicken.
• When chicken is cooked through, add 1/3 cup of sour cream to mixture.
• Drain.
• Coat 9x13 inch casserole dish with thin layer of sour cream.
• Fill tortillas with about 1/3 cup of chicken mixture, and place in dish.
• Spoon the rest of the sour cream over the enchilladas (being careful to thouroughly cover, because exposed tortillas will be crunchy)
• Sprinkle cheese over enchilladas.
• Bake for 20-30 minutes, until cheese is melted and slightly bubbly.

MOM'S CHICKEN ENCHILADAS (ADAPTED FROM EATING FOR LIFE RECIPE)

Steps:

• Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
• Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
• Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
• Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
• Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
• Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.