Simplysourcreamchickenenchiladas 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

SIMPLY SOUR CREAM CHICKEN ENCHILADAS RECIPE - (4.5/5)

Provided by ghudsontx

Number Of Ingredients 10



Simply Sour Cream Chicken Enchiladas Recipe - (4.5/5) image

Steps:

  • 1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. 2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. 3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. 4. 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 boiling, stirring frequently. 5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. 6 Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400 degrees fahrenheit for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

1 pound chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
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

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 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

EASY SOUR CREAM CHICKEN ENCHILADAS

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

Provided by True Texas

Categories     One Dish Meal

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9



Easy Sour Cream Chicken Enchiladas image

Steps:

  • Blend butter and flour, soup and 2/3 cup water in saucepan.
  • Bring to boil, stirring constantly.
  • Cook for 3 minutes; remove from heat.
  • Stir in sour cream and salt.
  • Soften tortillas in hot oil skillet.
  • Spoon chicken on tortillas; roll to enclose filling.
  • Arrange in a 9x13 inch baking dish.
  • Pour sour cream mixture over top.
  • Sprinkle with cheese.
  • Bake at 350 degrees for 15 mintues.

Nutrition Facts : Calories 377.8, Fat 30.1, SaturatedFat 12.1, Cholesterol 61.6, Sodium 338.9, Carbohydrate 16.4, Fiber 1.8, Sugar 0.5, Protein 11.5

1/2 cup butter, melted
1 tablespoon flour
1 (10 1/2 ounce) can cream of chicken soup
1 (6 ounce) carton sour cream
salt
1 dozen corn tortilla
1/2 cup oil
2 cups baked cooked chicken, chopped
1/2 cup cheddar cheese, shredded

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

SOUR CREAM CHICKEN ENCHILADAS

The popular "Magnolia Table" cookbooks by Joanna Gaines are full of Texas classics like king ranch, chicken spaghetti and this creamy version of chicken enchiladas. The combination of tart salsa verde (which has tomatillos and green chiles) with cream and melted cheese makes it special; don't use red enchilada sauce here. The cream of chicken soup mixed with the chicken meat makes a super-rich filling, but you can absolutely use an additional 8 ounces of sour cream instead if you prefer.

Provided by Julia Moskin

Categories     dinner, casseroles, poultry, main course

Time 50m

Yield 5 to 6 servings

Number Of Ingredients 12



Sour Cream Chicken Enchiladas image

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.

Cooking spray
2 (10-ounce) cans mild green enchilada sauce
1 (10-ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream (1 cup)
4 cups shredded meat from 1 store-bought rotisserie chicken
1 (4-ounce) can diced green chiles
1 (14-ounce) bag grated mozzarella cheese (about 3 1/2 cups)
10 (8-inch) soft flour tortillas
1 tomato, chopped
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Cooked rice (preferably Mexican rice) and seasoned beans (preferably charro beans), warmed, for serving (optional)

ENCHILADAS SIMPLY SOUR CREAM CHICKEN ENCHILADAS

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

Provided by Timothy H.

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10



Enchiladas Simply Sour Cream Chicken Enchiladas image

Steps:

  • In frypan, 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 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; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Nutrition Facts : Calories 676.4, Fat 39.4, SaturatedFat 18.5, Cholesterol 113.8, Sodium 1007.7, Carbohydrate 47.4, Fiber 3, Sugar 4.9, Protein 32.4

1 lb chicken breast, diced
1 medium onion, chopped
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

CHEESY SOUR CREAM CHICKEN ENCHILADAS

AWESOME AND DELICIOUS!! The first time I prepared this dish my DH went crazy scraping his plate! A good OAMC dish for the freezer. Very creamy and easy to prepare. The added toppings give much flavor. This recipe makes a very pretty dish for guests!

Provided by Seasoned Cook

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10



Cheesy Sour Cream Chicken Enchiladas image

Steps:

  • In a medium bowl mix soup, cream cheese, sour cream, salsa and chili powder.
  • In a large bowl mix chicken, cheese and only 1 cup of salsa mixture.
  • Place 3 tablespoons of chicken mixture in each tortillas. Roll up tortillas and place seamside up on a grease sprayed 11 x 7 baking dish.
  • Pour remaining salsa mixture over filled tortillas. Cover dish with foil.
  • Bake in a 350 degree oven for 45 minutes or until hot and bubbling.
  • Top with cheddar cheese and return to oven for 5 minutes. Sprinkle top with chopped tomatoes and diced green onion. (If desired spoon additional salsa on top.).
  • Enjoy!

2 cups cooked chicken (shred or diced)
1 (10 3/4 ounce) cream of chicken soup
3 ounces cream cheese, softened
1/2 cup sour cream
1 cup salsa
1/2 teaspoon chili powder (or to taste)
8 (6 inch) flour tortillas
1/2 cup cheddar cheese
1 plum tomato, chopped
1 tablespoon green onion, diced

20 MIN. SOUR CREAM CHICKEN ENCHILADAS

This recipe is GOOD ! I went to a meeting two weeks ago and someone brought it. It disappeared quick ! The lady said it is from the 70's...that they use to have neighborhood block parties when her children were babies and someone shared it....enjoy!!!

Provided by Traderjosie

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7



20 Min. Sour Cream Chicken Enchiladas image

Steps:

  • Heat tortillas in oil (corn or flour) and drain.
  • Place 1 T of mixture in the middle and roll up -- line them all up in a casserole and when done -- pour what's left over on top and cover with cheese.
  • Bake 350 for 20 minutes.
  • Top with salsa or any relish you like.
  • P.S. I make my own soup. I melt butter or margarine and add enough flour to make a thin paste and some salt and pepper. I cook this about 2 min while stirring with a whisk as it thickens.
  • Then I add 1 can of beef broth and some powdered chicken stock and when it gets to the consistency I want I add the 2 cans of chicken & the juice, sour cream (opt) and some chopped jalapenos. After rolling up the tortillas I bake- 5 min before done I top with mexican cheese and some chopped tops of green onion. We serve salsa on the side.

Nutrition Facts : Calories 685.3, Fat 45.1, SaturatedFat 22.9, Cholesterol 134.1, Sodium 1783.4, Carbohydrate 41.7, Fiber 2.5, Sugar 8, Protein 28.6

2 (4 ounce) cans canned chicken
1 (8 ounce) can cream of chicken soup
1 (3 ounce) can diced green chilies
1 pint sour cream
1 cup mexican cheese
1/2 cup green onion
8 -10 flour tortillas

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From afoodloverskitchen.com


SOUR CREAM AND CHICKEN ENCHILADAS RECIPE | MOMS WHO THINK
Simmer chicken in picante sauce. Lightly spread butter on flour tortillas. Stuff tortillas with chicken mixture. Lay open side face down in casserole dish. Cut slices in top of tortillas. Spread sour cream, then cheese on top of tortillas. Bake at 350 degrees F about 20-30 minutes until cheese is melted.
From momswhothink.com


SIMPLY SOUR CREAM CHICKEN ENCHILADAS - REAL RECIPES FROM MUMS
Heat the olive oil in a pan. Sauté the onion and capsicum until soft, about 5 minutes. Take off the heat. Add the chicken, half of the sour cream and half of the cheese. Stir until incorporated. Season to taste with salt and pepper. Fill each tortilla with a big spoonful of the chicken mixture down the middle, roll up and line side by side in ...
From mouthsofmums.com.au


SOUR CREAM CHICKEN ENCHILADAS - YOUTUBE
Enjoy these easy to make Chicken Sour Cream Enchiladas tonight. These can be made very simply from scratch. Cook your chicken breasts in the enchilada sau...
From youtube.com


SOUR CREAM CHICKEN ENCHILADAS - SIMPLE JOY
Spray a 9 by 13 inch baking dish with cooking spray and set aside. In a medium bowl, mix together the chicken, drained diced tomatoes, chiles, taco seasoning, and 3/4 a cup of the cheese. Melt butter in a medium saucepan over medium low heat; stir in flour to make a roux, stirring and cooking the mixture until bubbly.
From simplejoy.com


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From faangthai.com


SOUR CREAM CHICKEN ENCHILADAS - COMPLETELY DELICIOUS
Melt butter in large skillet over medium heat. Add onion and green chiles and cook until softened, 3-4 minutes. Add flour and stir to combine. Add chicken broth a little at a time while stirring constantly, until all broth has been added and sauce is smooth. Stir in sour cream. Cook 2-3 until thickened.
From completelydelicious.com


SOUR CREAM CHICKEN ENCHILADA RECIPE - THE SUBURBAN SOAPBOX
Place in a baking dish coated with cooking spray, seam side down. To make the sour cream sauce, melt the butter in a sauce pan and whisk in the flour. Continue whisking until smooth. Stir in the chicken stock and stir until thickened. Remove from the heat. Add the sour cream, green chiles, cayenne pepper and salt. Stir until combined.
From thesuburbansoapbox.com


SKINNY SOUR CREAM CHICKEN ENCHILADAS - OUR FARMER HOUSE
Preheat the oven to 350° F. Coat a 13x9-inch baking dish with cooking spray. In a medium skillet, heat the enchilada sauce over medium-high heat. Add the chicken breasts and cook until cooked through, 7 to 8 minutes per side. Transfer the chicken breasts to a plate to cool.
From ourfarmerhouse.com


SIMPLE SOUR CREAM CHICKEN ENCHILADAS - KYLEE COOKS
Make the sauce. Melt butter in a medium saucepan. Whisk in the flour to make a roux, stir and cook until bubbly then whisk in chicken stock. Bring to a boil, whisking frequently. Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.
From kyleecooks.com


SOUR CREAM CHICKEN ENCHILADAS - 5 DINNERS IN 1 HOUR
Instructions. To Assemble. Cube roasted chicken to equal 2 cups. Mix first 3 ingredients (reserve 1/2 cup of cheese for topping) in a large bowl. Scoop equally into tortillas, roll and place in 9 x 13 baking dish sprayed with non stick spray. Cover with foil. Place last 2 …
From 5dinners1hour.com


SIMPLY SOUR CREAM CHICKEN ENCHILADAS | HEALTHWINNERS- LATEST …
1lb chicken breast, diced; 1medium onion, chopped; 1tablespoon 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; 1cup sour cream
From healthwinners.com


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