CHICKEN ENCHILADAS RECIPE SOUR CREAM RECIPES

ENCHANTED SOUR CREAM CHICKEN ENCHILADAS RECIPE | ALLRECIPES

Enchanted Sour Cream Chicken Enchiladas Recipe | Allrecipes image

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 Mexican Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1 9x13-inch baking dish

Number Of Ingredients 8

Ingredients

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

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

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

Ingredients

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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