The Best Sour Cream Shredded Chicken Enchiladas Recipes
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
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
SOUR CREAM SHREDDED CHICKEN ENCHILADAS
Make and share this SOUR CREAM SHREDDED CHICKEN ENCHILADAS recipe from Food.com.
Provided by Kendra in WI
Categories Mexican
Time 7h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the chicken into the crockpot.
- Pour Rotel & seasoning on top.
- Cook on low 6-8 hours.
- Turn off pot, and shred chicken with two forks.
- Melt butter in a sauce pan over medium heat. Stir in flour and cook for about a minute or until golden brown.
- Slowly add chicken broth and whisk until completely smooth. Cook over medium heat until thick and bubbly.
- Turn heat to low. Stir in sour cream and green chiles.
- In a large bowl combine chicken, and 1 ½ cups of cheese.
- Pour 1 cup of sauce into a 9x13 baking dish.
- Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place into baking dish.
- Pour remaining sauce over the top of the tortillas in the dish. Top with cheese.
- Bake at 350 degrees for 20-25 minutes or until browned and bubbly.
Nutrition Facts : Calories 1129.5, Fat 74.8, SaturatedFat 40.1, Cholesterol 268.9, Sodium 1280.2, Carbohydrate 41, Fiber 5, Sugar 7.2, Protein 74.2
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