CHICKEN AND SOUR CREAM ENCHILADAS RECIPES

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THE BEST SOUR CREAM SHREDDED CHICKEN ENCHILADAS RECIPE ...



The Best Sour Cream Shredded Chicken Enchiladas Recipe ... image

Make and share this The Best Sour Cream Shredded Chicken Enchiladas recipe from Food.com.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 10

3 -4 chicken breasts (depending on size)
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
1 (4 ounce) can diced green chilies
1 small onion (diced)
1 dash salt
1 cup cheddar cheese (shredded, for filling mixture)
1 cup cheddar cheese (shredded, for topping)
12 corn tortillas
vegetable oil (for frying)

Steps:

  • Preheat oven to 375 degrees.
  • Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
  • Shred chicken with a fork.
  • In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Set aside.
  • In a frying pan heat vegetable oil at about medium-high heat til hot.
  • Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side). Allow to cool on paper towels.
  • Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
  • Spread remaining filling mixture across the top of the enchiladas.
  • Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like.
  • Bake uncovered for 30 minutes or until cheese appears melted.

Nutrition Facts : Calories 508.9, FatContent 31.4, SaturatedFatContent 15.4, CholesterolContent 106.7, SodiumContent 931.1, CarbohydrateContent 28.4, FiberContent 3.5, SugarContent 3.8, ProteinContent 29.1

CHICKEN-SOUR CREAM ENCHILADAS RECIPE | MYRECIPES



Chicken-Sour Cream Enchiladas Recipe | MyRecipes image

This quick and easy Chicken-Sour Cream Enchiladas recipe is the perfect Mexican dish for busy weeknights. One online reviwer claims, "These were excellent! I used corn tortillas instead of the flour for a more authentic flavor. I dipped the tortillas in the sauce to make the rolling easier. Also, I used leftover turkey instead of the chicken."

Provided by Kathryn Hollifield, Homewood, Alabama

Yield Makes 6 servings

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon olive oil
2 cups chopped cooked chicken
1 (16-ounce) carton sour cream, divided
4 cups (16 ounces) shredded Monterey Jack cheese, divided
12 (6-inch) flour tortillas
3 (4.5-ounce) cans diced green chiles, divided
1 ¼ cups milk
2 tablespoons all-purpose flour

Steps:

  • Sauté onion in hot oil over medium-high heat 5 minutes or until tender.
  • Stir together chicken, 1/4 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Stir in onion. Spoon chicken mixture evenly on one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13- x 9-inch baking dish.
  • Whisk together 2 cans green chiles, milk, and flour in a saucepan over medium heat; gradually add remaining 2 1/2 cups cheese, stirring constantly, until cheese is melted and mixture is smooth; pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce.
  • Bake enchiladas at 400° for 20 to 25 minutes or until bubbly. Drain remaining can of green chiles, and spread evenly on top of enchiladas.

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