Sour Cream Chicken Enchilada Dip Recipes

THE BEST SOUR CREAM CHICKEN ENCHILADAS

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.

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.

CHICKEN ENCHILADA DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
• Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
• Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
• Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

SOUR CREAM CHICKEN ENCHILADA DIP

Steps:

• Mix all ingredients in crockpot.
• Heat thoroughly. Stir occasionally.
• Serve over chips topped with cheeses.

SIMPLY SOUR CREAM CHICKEN ENCHILADAS

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.

SOUR CREAM CHICKEN ENCHILADA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the chicken is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Add diced tomatoes, tomato sauce, chile peppers, sugar, cumin, chili powder, oregano, basil, and salt; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Remove from the heat.
• Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on.
• Dip a tortilla into the tomato sauce to soften. Place 1 piece of chicken and about 2 tablespoons Monterey Jack cheese in the center of the tortilla. Roll and place, seam-side down, in a 9x13-inch baking dish. Repeat with remaining tortillas, chicken, and cheese.
• Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid.
• Bake until heated through, about 45 minutes.

SKINNY CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
• In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
• Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

ENCHANTED SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
• Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
• Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.