Makeover Sour Cream Chicken Enchiladas Recipes

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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

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

MAKEOVER SOUR CREAM CHICKEN ENCHILADAS

My husband knows he's in for a treat when I begin rolling these enchiladas. This is his favorite dish. -Rynnetta Garner, Dallas, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 12



Makeover Sour Cream Chicken Enchiladas image

Steps:

  • In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray., In a large saucepan, whisk flour and broth until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in sour cream and Monterey Jack cheese until melted., Pour sauce over enchiladas; sprinkle with Mexican cheese blend., Bake, uncovered, at 350° until bubbly, 15-20 minutes. Top with tomatoes if desired.

Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 645mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

4 cups cubed cooked chicken breast
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
12 flour tortillas (8 inches), warmed
SAUCE:
2 tablespoons all-purpose flour
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups reduced-fat sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded Mexican cheese blend
Chopped tomatoes, optional

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



Sour Cream Chicken Enchiladas image

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

2 cups chicken breasts, cooked and shredded (I ALWAYS substitute with 2 9oz. boxes of Tyson Time Trimmers Southwestern Chicken Breasts Strips, re)
1 (10 3/4 ounce) can fat-free cream of chicken soup
3/4 cup skim milk
1/3 cup scallion, chopped
1 tablespoon fresh ground pepper (to taste)
1 (4 ounce) can diced green chilies
1 cup fat free sour cream
10 fat free tortillas (I use Buena Vida brand)
2 cups low-fat monterey jack pepper cheese (I use Sargento's Light 4 Cheese Mexican Shredded Cheese)

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



Chicken and Sour Cream Enchiladas image

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

2 cups chopped cooked chicken
1-1/4 cups sour cream, divided
1-1/2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1 cup TACO BELL® Thick & Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 flour tortillas (6 inch)
1 cup shredded lettuce
1 tomato, chopped

SOUR CREAM CHICKEN ENCHILADA BAKE

Sour Cream Chicken Enchiladas

Provided by crestfallen

Time 2h

Yield 6

Number Of Ingredients 17



Sour Cream Chicken Enchilada Bake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • While the chicken is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Add diced tomatoes, tomato sauce, chile peppers, sugar, cumin, chili powder, oregano, basil, and salt; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Remove from the heat.
  • Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on.
  • Dip a tortilla into the tomato sauce to soften. Place 1 piece of chicken and about 2 tablespoons Monterey Jack cheese in the center of the tortilla. Roll and place, seam-side down, in a 9x13-inch baking dish. Repeat with remaining tortillas, chicken, and cheese.
  • Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid.
  • Bake until heated through, about 45 minutes.

Nutrition Facts : Calories 620.3 calories, Carbohydrate 33.4 g, Cholesterol 149.7 mg, Fat 36.3 g, Fiber 5.3 g, Protein 40.8 g, SaturatedFat 21.1 g, Sodium 1162.2 mg, Sugar 6.2 g

¼ cup butter, melted
1 ½ pounds bone-in chicken breasts
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (4 ounce) can diced green chile peppers, drained
1 teaspoon white sugar
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
12 (6 inch) corn tortillas
2 ½ cups grated Monterey Jack cheese
¾ cup sour cream

MAKEOVER CHICKEN CHEESE ENCHILADAS

This made-over recipe features all the cheesy, savory goodness of the original in a much lighter form. Now Diane Witmer's family in Spencer, Wisconsin, can enjoy these enchiladas for dinner with all the taste, but none of the guilt!

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 9



Makeover Chicken Cheese Enchiladas image

Steps:

  • In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese to remaining soup mixture. , Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with reserved soup mixture. , Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 1164mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 2g fiber), Protein 46g protein.

1-1/2 cups reduced-fat sour cream
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
4 cups cubed cooked chicken breast
1 cup shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
1 cup shredded reduced-fat cheddar cheese, divided
12 fat-free flour tortillas (6 inches), warmed
4 green onions, thinly sliced

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