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
ENCHANTED SOUR CREAM CHICKEN ENCHILADAS
A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both.
Provided by Kate
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 24.4 g, Cholesterol 85.4 mg, Fat 26.1 g, Fiber 3.3 g, Protein 26.1 g, SaturatedFat 13.6 g, Sodium 540.2 mg, Sugar 1.3 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
SOUR CREAM CHICKEN ENCHILADAS
Wonderful, lighter, flavorful, family-friendly, easy recipe. I "stole" this recipe from Liz Papa. This recipe has stood the test of time, and I have modified it (modifications listed after ingredient) to decrease the preparation time, and lessen the fat/calories, while not sacrificing any flavor! It is a family and friend favorite! I usually double this recipe. Freezes and re-heats perfectly! Enjoy!
Provided by Michael Stok
Categories One Dish Meal
Time 40m
Yield 10 enchiladas
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Bring soup, milk, scallions and pepper to boil.
- Remove from heat.
- Add green chilies and sour cream and set aside.
- In a 9x13 pan, spray lightly with fat free oil (like Pam), pour enough of the soup mixture into the pan to cover the bottom.
- Set remaining soup mixture aside.
- Take one tortilla, spread chicken and a small amount of cheese down the middle.
- Roll and place into pan.
- Repeat until tortillas are gone.
- Pour rest of soup mixture over the top of the tortillas and spread any remaining cheese over the top.
- Bake uncovered for 30 minutes at 350°F.
Nutrition Facts : Calories 36, Fat 0.4, SaturatedFat 0.2, Cholesterol 2.7, Sodium 164.2, Carbohydrate 6.1, Fiber 0.4, Sugar 2.3, Protein 2.2
CHICKEN AND SOUR CREAM ENCHILADAS
Rolled up with tender chopped chicken and salsa in a luscious sour cream and cheese sauce, these weeknight-quick enchiladas are a surefire family pleaser.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 5 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine chicken, 1 cup each sour cream and cheese, 1/4 cup salsa, cilantro and cumin.
- Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with remaining salsa. Cover.
- Bake 30 min. Sprinkle with remaining cheese; bake 5 min. or until melted. Top with lettuce, tomatoes and remaining sour cream.
Nutrition Facts : Calories 530, Fat 27 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 115 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
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