Sour Cream Enchiladas Recipes

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MONSTER SOUR CREAM ENCHILADAS

Muenster and longhorn cheeses lend an unusual 'monster' taste to this enchiladas variation on a favorite Tex-Mex theme dish. These are very tasty. I got the recipe from my mom and even my picky family will eat them!

Provided by Teri Barker

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 6

Number Of Ingredients 8



Monster Sour Cream Enchiladas image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
  • Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.

Nutrition Facts : Calories 975.3 calories, Carbohydrate 46.8 g, Cholesterol 205.8 mg, Fat 63.6 g, Fiber 5.6 g, Protein 55.9 g, SaturatedFat 31.4 g, Sodium 1624.1 mg, Sugar 5.1 g

3 (10.75 ounce) cans condensed cream of chicken soup
1 pint sour cream
1 cup green chile peppers, diced
12 (6 inch) corn tortillas
1 roasted chicken, shredded
8 ounces shredded Colby longhorn cheese
8 ounces shredded Muenster cheese
2 bunches green onions, chopped

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



Sour Cream Chicken Enchiladas image

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

1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese

SOUR CREAM ENCHILADAS

Simple and tasty, a nice change for weeknight dinners!

Provided by lara

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 8



Sour Cream Enchiladas image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
  • Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

Nutrition Facts : Calories 783.3 calories, Carbohydrate 80.2 g, Cholesterol 86.4 mg, Fat 36.2 g, Fiber 4.8 g, Protein 33 g, SaturatedFat 17.1 g, Sodium 1678 mg, Sugar 4.4 g

2 skinless boneless chicken breasts, cut into 1-inch cubes
1 ½ cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese

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



Simply Sour Cream Chicken Enchiladas image

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

1 lb chicken breast, diced
1 medium onion, minced
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced

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



Enchanted Sour Cream Chicken Enchiladas image

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

2 cups cubed cooked chicken
1 cup sour cream
⅛ teaspoon salt
1 pinch ground black pepper
½ cup vegetable oil for frying
12 (5 inch) corn tortillas
1 (4 ounce) can chopped green chilies, drained
2 cups shredded Monterey Jack cheese

SOUR CREAM BEEF ENCHILADAS

I got this recipe from a high school friend's mother, and these are THE BEST enchiladas. They are definitely not good for you, but who cares--they taste AWESOME. A favorite with my kids.

Provided by Susan K

Categories     Meat

Time 1h5m

Yield 1 tortilla, 10 serving(s)

Number Of Ingredients 8



Sour Cream Beef Enchiladas image

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.

Nutrition Facts : Calories 489.2, Fat 32.6, SaturatedFat 14.8, Cholesterol 103.2, Sodium 1197, Carbohydrate 23.8, Fiber 1.7, Sugar 3.6, Protein 24.7

2 lbs ground beef
1 (1 1/4 ounce) packet taco seasoning
1 (4 ounce) can diced green chilies
16 ounces sour cream
2 (10 1/2 ounce) cans cream of chicken soup
10 flour tortillas
1 cup cheddar cheese, shredded
salsa (optional)

SOUR CREAM ENCHILADAS

These enchiladas bake up soft, tender and saucy. It's a nice meatless main dish that's also quick and easy.-Lois Hansen, Pinedale, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 6



Sour Cream Enchiladas image

Steps:

  • In a large bowl, combine 3 cups shredded cheddar cheese and sour cream. Set aside 2 tablespoons olives and 2 tablespoons onions. Add remaining olives and onions to cheese mixture; mix well. Spoon 1/2 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over the top. Sprinkle with remaining cheese. , Cover and bake at 325° for 25-30 minutes or until heated through and cheese is melted. Sprinkle with reserved olives and onions.

Nutrition Facts : Calories 540 calories, Fat 37g fat (19g saturated fat), Cholesterol 70mg cholesterol, Sodium 1117mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

4 cups shredded cheddar cheese, divided
2 cups sour cream
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bunch green onions, thinly sliced
8 flour tortillas (8 inches), warmed
1 can (19 ounces) enchilada sauce

SOUR CREAM ENCHILADAS

Want enchiladas, but don't want to spend a lot of time making them? This is an easy and creamy enchilada recipe. I used 6 ounces of black olives and probably 4 cups of cheese...I found the recipe in Best of the Best From Idaho Cookbook originally published in Recipes Tried and True.

Provided by AmyZoe

Categories     One Dish Meal

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12



Sour Cream Enchiladas image

Steps:

  • Cook beef and onion until beef is browned and onion is transparent.
  • Drain and stir in garlic powder, cumin, salt, and chili powder and set aside.
  • Combine soup and milk and cook until bubbly.
  • Remove from heat and add sour cream, stirring until well combined. Set aside.
  • Warm and soften tortillas in microwave or on grill.
  • Lay each tortilla flat and place 2 tablespoons beef mixture down center of each.
  • Sprinkle with 1 tablespoon of cheese and fold over, tucking ends inches.
  • Place in a buttered glass baking dish that has a thin layer of sauce in bottom.
  • Pour remaining sour cream mixture over all and bake at 350 for 25 minutes.
  • Sprinkle with more shredded cheese and the olives slices and bake 5 minutes more.

Nutrition Facts : Calories 563.1, Fat 40, SaturatedFat 19.5, Cholesterol 97.7, Sodium 1233, Carbohydrate 27.1, Fiber 1.9, Sugar 2.4, Protein 24.4

1 lb ground beef
1/2 chopped onion
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon salt
1 tablespoon chili powder
2 (10 3/4 ounce) cans cream of mushroom soup
3/4 cup milk
16 ounces sour cream
8 flour tortillas
2 cups shredded sharp cheddar cheese
4 1/2 ounces black olives, sliced

SOUR CREAM BEEF ENCHILADAS

Make and share this Sour Cream Beef Enchiladas recipe from Food.com.

Provided by cowgirl21750

Categories     Mexican

Time 35m

Yield 6-8 enchiladas, 4-6 serving(s)

Number Of Ingredients 8



Sour Cream Beef Enchiladas image

Steps:

  • Cook and stir beef and onion in a large skillet, drain.
  • Remove from heat and stir in 1 1/2°C of the cheese, sour cream, salt and pepper.
  • Dip tortillas in sauce then add meat mixture and roll and place in pan.
  • When done pour reset of sauce and cheese on top. Then bake for about 20 minute.

Nutrition Facts : Calories 747.6, Fat 44, SaturatedFat 21.4, Cholesterol 135.7, Sodium 2647.4, Carbohydrate 46.7, Fiber 3.9, Sugar 9.6, Protein 39.8

8 flour tortillas
1 lb ground beef or 1 lb ground chicken
2 cups shredded cheese
3/4 cup chopped onion
3/4 cup sour cream
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (12 ounce) can enchilada sauce

SOUR CREAM ENCHILADAS

Even a Northerner will like this recipe. Very easy, filling and everyone comes back for more. First Mexican food I tasted in Tucson.

Provided by out of here

Categories     One Dish Meal

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 10



Sour Cream Enchiladas image

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.

Nutrition Facts : Calories 612, Fat 38.3, SaturatedFat 19.7, Cholesterol 142, Sodium 996.5, Carbohydrate 29.9, Fiber 1.5, Sugar 3.7, Protein 36.2

2 lbs ground chuck
1/2 cup chopped onion
1 (10 3/4 ounce) can creamy chicken verde soup
1 (10 3/4 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chilies
2 cups shredded Mexican blend cheese or 2 cups colby-monterey jack cheese
1 (16 ounce) sour cream
10 -12 flour tortillas
1/4 teaspoon garlic powder
1 cup milk

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