Jamies Sour Cream Chicken Enchiladas Recipes

Steps:

• -Set oven to 350.
• -In a large lightly greased skillet, heat to medium-high heat.
• -Drain chicken and place in mixing bowl. Add about 1 tablespoon of taco seasoning and mix.
• -Add chicken mixture to skillet and stir frequently until lightly browned.
• -Take cream cheese and cut into 1 inch cubes. Add to chicken in skillet. Cover for a few minutes until cubes become soft, stir and set aside.
• -In a small sauce pan add sour cream and a little milk (enough to to create a creamy sauce) and 1 tablespoon taco seasoning. Stir frequently on medium heat.
• -Take the flour tortillas and wrap them in wet papertowels and place them in the microwave for about 30seconds or until they feel moist.
• -Spoon equal amounts of chicken mixture into flour tortillas and roll up.
• -In a large lightly greased baking dish, add one can of enchilada sauce.
• -Place Tortillas with chicken mixture on top of enchilada sauce in baking dish.
• -Pour the sour cream sauce over enchiladas until fully coated.
• -Sprinkle a little shredded cheese over the tops of each enchilada.
• -Lightly cover with foil and cook in oven for 30minutes.
• -Serve and enjoy!

Steps:

• Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
• In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
• In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
• Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
• Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
• Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.