Easy Pleasy Sour Cream Chicken Enchiladas Recipes

Steps:

• Rinse chicken and pat dry.
• Cook in water to cover in saucepan until tender.
• Drain, reserving 1 1/2 cups broth.
• Cool and chop chicken.
• Saute onion in margarine in skillet.
• Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, and 1 cup sour cream; mix well.
• Microwave tortillas on HIGH for 1 minute or until softened.
• Spoon chicken mixture onto tortillas.
• Roll to enclose filling. Place seam-side down in greased 9x13 inch baking dish.
• Melt 1/4 butter in saucepan.
• Blend flour into butter.
• Stir in reserved broth.
• Cook until thickened and bubbly, stirring constantly.
• Stir in 1 cup Monterey Jack cheese, 1 1/2 cups sour cream and additional chili powder to taste.
• Pour over enchiladas.
• Bake at 350 degrees for 30 minutes.
• Sprinkle with remaining 1 1/2 cups Monterey Jack cheese.
• Bake just until cheese melts.

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.

Steps:

• Place chicken breasts in a large pot of boiling water until cooked through.
• While chicken is cooking; shred your lettuce, dice your tomatoes, and chop your green onions.
• Preheat oven to 350 degrees.
• Spray an 11 x 13 baking dish with non-stick cooking spray.
• Shred chicken and set aside.
• Combine soup, milk, sour cream, green chilies, cumin and salt and pepper to taste.
• Spread a thin layer of sauce on bottom of baking dish.
• Reserve about a cup of sauce for covering the top.
• Add chicken, green onions and half of 1 cup of cheese to remaining sauce mixture.
• Heat tortillas 20-30 seconds in the microwave.
• Spoon about 1/3 Celsius of mixture into each tortilla and roll them up. Place them seam side down in baking dish.
• Cover with reserved sauce and top with remaining cheese.
• Bake in preheated oven for 20-30 minutes or until hot and bubbly.
• Serve on a bed of shredded lettuce and topped with your choice of garnishes.

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl mix the soup and sour cream; set aside.
• Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
• Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
• Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.