SOUR CREAM ENCHILADAS (VEGAN OPT)
Steps:
- Mix sour cream and enchilada sauce together in bowl. set aside. Brush Mushrooms and Onion and Pepper with oil and grill on high until grill marks appear and veggies are cooked through, turning once. Set aside. Saute Spinach with garlic in oil. Set aside. Pour 1/2 of sauce mix in bottom of a glass dish. Divide all fillings equally, place in center of tortilla and add a dash of ground cumin. Add 1/2 the cheese. Roll up and place seam side down in dish. Top with remaining sauce. Bake at 350 for 20 min. Top with remaining cheese and broil for 3-5 min. Top with fresh cilantro and serve w/ lime wedge. Serve w/ Guac, Pickled Cabbage, Salsa, Rice and Beans.
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
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.
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
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
VEGAN ENCHILADAS
Top these plant-based enchiladas with guacamole instead of cheese or soured cream - choose ripe avocados for an extra-creamy texture
Provided by Sara Buenfeld
Categories Dinner
Time 1h35m
Number Of Ingredients 19
Steps:
- Tip the flour into a medium bowl. Mix 2 tsp oil with 100ml water, then pour this over the flour and stir with a cutlery knife until the mixture starts to come together into a dough. Use your hands to form the dough into a ball, then quarter and cover with a tea towel. Set aside.
- To make the beans, tip the peppers and oil into a large non-stick pan set over a medium heat. Cover and cook for 10 mins, stirring every now and then. Add the garlic and spices, then tip in the bouillon powder. Drain one of the cans of black beans and tip in the beans, then add the other can of beans along with the liquid from the can. Cook for a few minutes, stirring until the mixture has reduced. Mash the beans a couple of times with the back of a wooden spoon to thicken.
- To make the sauce, tip the passata and chopped tomatoes into a small pan with the bay, chilli flakes (if using), garlic and 2 tbsp water, then cover and simmer over a low heat for 5 mins. For the guacamole, mix all the ingredients together (or half of the ingredients, if you're following the vegan Healthy Diet Plan) and set aside.
- Heat the oven to 200C/180C fan/gas 4. Heat a large non-stick dry frying pan over a medium heat. Roll out one of the dough quarters on a lightly floured surface until very thin - it should be a roughly 21cm circle. Carefully transfer to the frying pan and cook for 1 min, then flip and cook for a few seconds more until cooked through and lightly golden. Repeat with the remaining dough pieces so you have four wraps.
- Working with one wrap at a time, spoon a quarter of the bean mixture down the middle, then roll up and lay in a shallow ovenproof dish. Repeat with a second wrap, arranging this one next to the first, then lay the remaining filled wraps in a second shallow ovenproof dish. Spoon the tomato sauce over the wraps in the dishes, then cover with foil. Bake one dish for 15 mins, then uncover and bake for 5 mins more until the tops of the wraps are crisp at the edges. Put the second dish in the fridge to chill for another day, if you're following the vegan Healthy Diet Plan. Will keep for up to three days. Remove from the oven and spoon the guacamole over the top before serving. If following the plan, enjoy the second dish of enchiladas at a later date. Bake at the same temperature, adding 10 mins to the cooking time. Meanwhile, make the guacamole using the remaining half of the ingredients before spooning over at the end.
Nutrition Facts : Calories 602 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 13 grams sugar, Fiber 23 grams fiber, Protein 19 grams protein, Sodium 0.59 milligram of sodium
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
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
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