Webmd Easy Sour Cream Chicken Enchiladas Recipes

WEBMD EASY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Lightly oil a 13x9" baking dish. Preheat oven to 350 degrees F. In a mixing bowl, toss together the cooked chicken, chopped green chilies, sour cream or mayo, and lime juice; season with cracked or lemon pepper and cumin. Set aside.
• Spread about a spoonful (about 4 oz.) of the enchilada sauce in the bottom of the oiled baking dish. Heat each tortilla in a scant amount of hot light olive oil before you stuff it, till softened. Set the warm tortilla into the prepared baking dish and coat the tortilla. Spoon one-tenth of the chicken mixture into the center of the tortilla and roll it up into place, seam side down. Repeat for the remaining tortillas. Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro.
• Bake at 350 degrees for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.
• Serve with a crisp green salad, and offer salsa and fresh guacamole at the table.
• Make your Quickie Enchilada Sauce: Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes - or if you're really in a hurry, stir together an instant sauce using one of the following:.
• * 16 oz. of your favorite red or green salsa.
• * 1 8-oz. can chopped roasted green chilies, and 1 cup hot chicken broth thickened with sour cream, or a tablespoon or two of sweet rice flour.
• * 16 oz. V8 Juice spiked with hot pepper sauce, cumin, chili powder, chipotle seasoning, etc. Add a spoonful of salsa or chopped roasted green chilies.

EASY CHEESE AND SOUR CREAM ENCHILADAS

Steps:

• Heat vegetable oil in skillet over medium heat.
• Dip corn tortillas in hot oil for 2-3 seconds to soften them.
• Drain on paper towels until cool.
• Mix the sour cream, soup and green chilies.
• Spread about 1 cup of the sour cream mixture over the bottom of a 9" X 13" X 2" baking pan.
• Place some grated cheese& chopped onion about 1 inch from the edge of a softened tortilla.
• You'll need to experiment to get exactly the right amount of filling.
• Too much filling and the tortilla won't roll.
• Too little filling and you'll mostly taste corn tortilla.
• It will probably take about 2 tablespoons of filling.
• Fold the edge over the filling and roll it tightly.
• Place the filled tortilla in the pan, seam side down.
• Continue rolling the tortillas and place them side by side in the pan.
• Pour the remaining sauce over the top.
• Top with the remaining onion and cheese.
• Bake in a 350 degree oven for 30-40 minutes until bubbly.

EASY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Blend butter and flour, soup and 2/3 cup water in saucepan.
• Bring to boil, stirring constantly.
• Cook for 3 minutes; remove from heat.
• Stir in sour cream and salt.
• Soften tortillas in hot oil skillet.
• Spoon chicken on tortillas; roll to enclose filling.
• Arrange in a 9x13 inch baking dish.
• Pour sour cream mixture over top.
• Sprinkle with cheese.
• Bake at 350 degrees for 15 mintues.

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Prepare sauce -- in small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high heat and cook for 1-2 minutes until it is thick and bubbly; set aside.
• Warm tortillas. Wrap in a damp paper towel and microwave on high for 30-60 seconds.
• Preheat oven to 350°F.
• In non-stick pan combine cooked chicken, cream cheese, and salsa. Cook over medium-low heat for 5 minutes, or until cream cheese is melted.
• Lightly spray 13x9x2-inch baking dish.
• Assembly: pour 1/2 cup sauce into baking dish; roll chicken mixture into tortilla and place into dish seam down. Repeat. Once finished pour remaining sauce over enchiladas. Cover with foil.
• Bake for 10 minutes.
• In a small bowl whisk together sour cream and lime juice. Spread this mixture over finished enchiladas, sprinkle with chili powder.

SOUR CREAM ENCHILADAS

Steps:

• Brown ground chuck well ,drain.
• Add the onion and cook until onion is tender.
• Add the salt, pepper, and garlic powder.
• Mix soups, sour cream, and milk well. Add the green chilies.
• Warm tortillas in microwave in 2 batches of 5 each wrapped in paper towel for 45 seconds.
• Spoon 1/3 cup hamburger mixture in center of tortilla; top with 2 tablespoons cheese and 2tablespoons sour cream sauce.
• Fold in sides, then roll the tortilla from the top down; continue with all the tortillas.
• Put 1 cup sour cream sauce in bottom of 13x9 inch pan.
• Place rolled tortillas on top of the sauce.
• Pour rest of the sauce over all, then sprinkle cheese on top.
• Cover with tin foil and bake for 1 hour at 350 degree oven, uncover and bake 10 minutes more.