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
SIMPLY SOUR CREAM CHICKEN ENCHILADAS
Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!
Provided by Debs Recipes
Categories Chicken Breast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
- Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
- Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
- Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
- Remove from heat; stir in sour cream and green chilies.
- Pour sauce evenly over enchiladas.
- Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Nutrition Facts : Calories 507.3, Fat 29.5, SaturatedFat 13.9, Cholesterol 85.4, Sodium 755.8, Carbohydrate 35.6, Fiber 2.3, Sugar 3.7, Protein 24.3
ENCHILADAS SIMPLY SOUR CREAM CHICKEN ENCHILADAS
Make and share this Enchiladas Simply Sour Cream Chicken Enchiladas recipe from Food.com.
Provided by Timothy H.
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Nutrition Facts : Calories 676.4, Fat 39.4, SaturatedFat 18.5, Cholesterol 113.8, Sodium 1007.7, Carbohydrate 47.4, Fiber 3, Sugar 4.9, Protein 32.4
SOUR CREAM ENCHILADAS
Simple and tasty, a nice change for weeknight dinners!
Provided by lara
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 783.3 calories, Carbohydrate 80.2 g, Cholesterol 86.4 mg, Fat 36.2 g, Fiber 4.8 g, Protein 33 g, SaturatedFat 17.1 g, Sodium 1678 mg, Sugar 4.4 g
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- Preheat your oven to 400 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- In a medium bowl, mix together the chicken, drained diced tomatoes, chiles, taco seasoning, and 3/4 a cup of the cheese.
- Melt butter in a medium saucepan over medium low heat; stir in flour to make a roux, stirring and cooking the mixture until bubbly. Gradually whisk in the chicken broth. Bring to a boil, stirring frequently. Remove from heat and stir in the sour cream.
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