CHICKEN ENCHILADAS CREAM OF MUSHROOM RECIPES
SOUR CREAM CHICKEN ENCHILADAS RECIPE | ALLRECIPES
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 Latin American Mexican
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 12 enchiladas
Number Of Ingredients 8
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, CarbohydrateContent 22.8 g, CholesterolContent 40.4 mg, FatContent 13.3 g, FiberContent 2.4 g, ProteinContent 13.1 g, SaturatedFatContent 7.2 g, SodiumContent 663.7 mg, SugarContent 3.3 g
ENCHANTED SOUR CREAM CHICKEN ENCHILADAS RECIPE | ALLRECIPES
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 Latin American Mexican
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 1 9x13-inch baking dish
Number Of Ingredients 8
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, CarbohydrateContent 24.4 g, CholesterolContent 85.4 mg, FatContent 26.1 g, FiberContent 3.3 g, ProteinContent 26.1 g, SaturatedFatContent 13.6 g, SodiumContent 540.2 mg, SugarContent 1.3 g
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