SOUR CREAM CHILI BAKE
Make and share this Sour Cream Chili Bake recipe from Food.com.
Provided by Miss Diggy
Categories Lunch/Snacks
Time 45m
Yield 1 casserole, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Brown hamburger and drain.
- Put into 1 1/4 quart.
- casserole dish and add tomato sauce, beans, enchilada sauce, and onion and 1 1/2 cups cheese and corn chips.
- Bake at 350 for 30 minutes.
- Remove from oven and sprinkle whole corn chips around edge of casserole and put 1 sour cream in center.
- Bake for 2-3 minutes longer.
- Sprinkle remaining cheese on top of sour cream and serve.
Nutrition Facts : Calories 387.4, Fat 22.4, SaturatedFat 10.1, Cholesterol 66.1, Sodium 647.7, Carbohydrate 26.3, Fiber 5.5, Sugar 4.1, Protein 21.1
CHICKEN CHIMICHANGAS WITH SOUR CREAM SAUCE
I am not generally a fan of chimichangas at restaurants, but this had me going back for seconds. It is easy to prepare the meat ahead of time and then have a very quick meal in a pinch.
Provided by SSTRAWDER
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 21
Steps:
- Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies. Remove the chicken, shred with two forks, and return to the onion mixture.
- Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
- Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 33.3 g, Cholesterol 72.2 mg, Fat 30 g, Fiber 2.6 g, Protein 25.7 g, SaturatedFat 11.6 g, Sodium 1042.6 mg, Sugar 1.5 g
SOUR-CREAM CHILE SAUCE
Categories Sauce Pepper Vegetarian Quick & Easy Winter Sour Cream Gourmet
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Quick-roast and peel bell pepper and cut into 1-inch-thick strips. Wearing protective gloves, seed and mince enough of chile to measure 1 teaspoon. In a blender blend roasted pepper, chile, and sour cream until very smooth and season with salt and black pepper. Sauce may be made 2 days ahead and chilled, covered.
GREEN CHILI SOUR CREAM SAUCE
Make and share this Green Chili Sour Cream Sauce recipe from Food.com.
Provided by PsychRN
Categories Mexican
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in olive oil in a medium saucepan over medium heat.
- Whisk in flour and cook stirring constantly for 2 minutes.
- Add in cumin, garlic powder, salt, black pepper, oregano and cayenne cook for an additional minute to release the spice flavors.
- Reduce heat to low and whisk in the chicken stock bringing it to a simmer and stirring until it thickens.
- Add the diced green chilies and grated cheese, stirring until the cheese melts.
- Off heat stir in the sour cream. Adjust seasoning to your taste.
Nutrition Facts : Calories 169.4, Fat 13.3, SaturatedFat 6.2, Cholesterol 28, Sodium 418.5, Carbohydrate 7, Fiber 0.5, Sugar 2.3, Protein 6.1
GRILLED PORTOBELLOS WITH CHILE SAUCE, SOUR CREAM AND CORN NUTS
This is a wonderful vegetarian main dish to serve in the center of your table, with tortillas or rice and a zesty green salad. Be sure to ventilate your kitchen well when you're grilling the mushrooms and onions indoors, but, if weather permits, you can always grill them outdoors. If you'd like to make this less spicy, then feel free to leave out the dried chiles, making a simple bell pepper sauce instead. Keep this dish vegan by swapping out the sour cream for a nondairy alternative.
Provided by Yotam Ottolenghi
Categories dinner, vegetables, main course, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius. Add the bell pepper, tomato and yellow onion to a medium parchment-lined rimmed baking tray, and toss with 1 1/2 teaspoons oil and a small pinch of salt.
- Arrange the peppers and tomatoes skin side up on the parchment, and roast for 22 minutes, or until softened in places. Set aside, and when cool enough to handle, peel and discard the pepper and tomato skins.
- As the vegetables cook, add the dried chiles to a medium heatproof bowl and pour over enough boiling water to fully submerge. Weigh down the chiles with a small saucer and let sit for 20 minutes to rehydrate.
- In a small bowl, whisk together the sour cream, a tablespoon of lime juice and a tiny pinch of salt until smooth. Set aside.
- Place a well-greased grill pan over high heat and ventilate your kitchen well. In a large bowl, gently toss together the mushrooms, red onion, 3 1/2 tablespoons oil and 3/4 teaspoon salt.
- Once your grill is hot enough, add half the mushrooms, cap side down, and half the onions. Grill the mushrooms for 5 minutes, then flip them over and grill for another 3 minutes, or until nicely charred and cooked through. Grill the onions for 4 to 5 minutes, flipping as necessary, until charred and softened (don't worry if the layers separate further). Transfer to a large bowl. Repeat with the remaining mushrooms and onions. When ready, toss the grilled vegetables with half of the cumin seeds, the remaining tablespoon of lime juice and 1 tablespoon of oil.
- Once the chiles have soaked, remove them, discarding the water. Roughly chop the chiles, then add to a blender along with the roasted vegetables, garlic, maple syrup, 1/3 cup plus 1 tablespoon/100 milliliters of fresh water, the remaining 2 tablespoons of oil and 3/4 teaspoon salt. Blitz until completely smooth and silky. If the mushrooms aren't finished cooking, transfer the sauce to a small saucepan over medium heat, and gently warm through, stirring occasionally.
- Pour the warm chile sauce onto a large platter with a lip, swirling to cover the surface of the plate. Use a spoon to drizzle over the sour cream, then top with the mushrooms, onions and any remaining juices. Sprinkle over the remaining cumin seeds, half the corn nuts and all the oregano, serving the remaining corn nuts alongside.
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