Rockin Enchiladas W Sour Cream Sauce Recipes

Steps:

• Melt the butter/margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and 2 chopped jalapeno peppers. Pour half of the sour cream sauce into a lightly greased 13 x 9 x 2 inch baking dish. Set aside dish and remaining sour cream sauce.
• Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels. If you'd like to cut calories, you can soften the corn tortillas in water. Just bring water to a simmer in a skillet. Then dip each tortilla in the water, one at a time, for 1 to 2 seconds on each side or just until softened.
• Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish. Pour remaining sour cream sauce over top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle remaining cheese on top; bake an additional 5 minutes or until cheese melts. Serve with enchilada relish, below:.
• Combine 1 large tomato (finely chopped), 1/2 cup finely chopped onion, 2 seeded and chopped jalapeno peppers, 1/4 cup tomato juice, and 1/2 tsp salt. Stir well and chill. Serve over the Chicken Enchiladas with Sour Cream.

Steps:

• Saute onion in oil until translucent.
• Add ground beef and brown, drain fat then add back to pan.
• Add taco seasoning and 1 can green chiles.
• In a large bowl combine sour cream, cream of chicken, 1 can green chiles, garlic powder, chile powder, cayenne, salt & pepper.
• Roll 3-4 tbs. of meat into each tortilla, place in casserole dish.
• Spread sour cream mixture over rolled tortillas and top with cheddar cheese.
• Bake 15-20 minute at 300 degrees.

Steps:

• Brown meat, then drain grease.
• Add taco seasoning and ½ green chilies.
• Combine sour cream, soup, and other ½ chilies in a saucepan and heat through.
• Pour enough soup mixture into a 9 x 13" pan to coat bottom.
• Heat tortillas 30 seconds in the microwave.
• Fill tortillas with meat mix, wrap, and place in pan.
• Pour the rest of the soup mixture over the top of tortilla wraps and sprinkle with cheese.
• Bake at 350 degrees; for 35-40 minutes, or until cheese is melted and soup is bubbling on the sides.
• Serve with salsa, if desired.

Steps:

• Preheat oven to 350.
• Combine sour cream, soup, and chilis (and/or jalapenos) in a large sauce pan over medium heat.
• When sauce is well heated, set aside.
• Tortillas (step 1): Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
• Tortillas (step 2): Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
• Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 4-5 minutes.
• Allow to cool.
• Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
• Lightly cover the bottom of a baking dish with some of the sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
• Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
• Place into the baking dish, seam side down to prevent the enchilada from unrolling.
• Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish (it may take more than one baking dish for 20 enchiladas).
• Cover the enchiladas with the sour cream sauce and any leftover cheese/onion stuffing.
• Bake uncovered for 25-30 minutes, depending on your oven.
• Allow to cool for 5 minutes before serving.

Steps:

• To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
• Combine the first 8 ingredients in a bowl. Set aside.
• To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
• Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
• Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
• In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
• Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
• Bake at 375 degrees for 20 minutes or until warm and bubbly!
• Garnish with green onions.

Steps:

• Preheat oven to 400°F.
• In a large bowl, combine chicken, veggies, jalapeno jack cheese and 1 cup of the monterey jack cheese.
• Divide chicken mixture evenly between 12 tortillas.
• Roll into enchiladas and place, tightly, seam-side down in 9x13" baking dish that has been lightly greased.
• Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to a boil, stirring frequently.
• Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
• Top with remaining cheese and bake for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
• Top with green onions.
• Enjoy!

Steps:

• First let's make a roux. In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour. Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully mixed. Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed. Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chile powder) stirring after each addition. Bring to a boil as you continue to stir. Once boiling, stir and cook for 3 to 5 minutes. Turn off the heat, this enchilada sauce recipe is done. You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away. As you can see, this enchilada sauce recipe is very quick to make.