CHICKEN ENCHILADAS SOUR CREAM SAUCE RECIPES

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WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUC…



White Chicken Enchiladas with Green Chile Sour Cream Sauc… image

Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.

Provided by Danelle

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 10

8 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Salt and pepper, to taste
Chopped, fresh cilantro for garnish

Steps:

  • Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
  • Mix the chicken together with 1 cup of the cheese.
  • Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
  • In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
  • Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
  • Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
  • Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
  • Bake for 20 to 25 minutes or until golden and bubbly.
  • Sprinkle with cilantro just before serving.

Nutrition Facts : Calories 440 calories, CarbohydrateContent 28 grams carbohydrates, CholesterolContent 92 milligrams cholesterol, FatContent 28 grams fat, FiberContent 2 grams fiber, ProteinContent 20 grams protein, SaturatedFatContent 13 grams saturated fat, ServingSize 1, SodiumContent 727 grams sodium, SugarContent 2 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE RECIPE - FOOD.CO…



Chicken Enchiladas With Sour Cream Sauce Recipe - Food.co… image

This is a weekly request at my house. These enchiladas have a white creamy sauce instead of the traditional tomato based sauce. I've been asked for this recipe over and over again, so I thought I would post it. I love Mexican foods, and I think this is a wonderful dish. I hope you do too!

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1 (10 3/4 ounce) can chicken broth, undiluted
3/4 cup water
1 (8 ounce) carton sour cream
4 canned jalapeno peppers, seeded and chopped
12 corn tortillas
vegetable oil
1 cup chopped cooked chicken
2 1/2 cups shredded monterey jack cheese, divided
1 1/4 cups chopped onions
1 large tomatoes, finely chopped
1/4 cup tomato juice
1/2 teaspoon salt

Steps:

  • Melt the butter/margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and 2 chopped jalapeno peppers. Pour half of the sour cream sauce into a lightly greased 13 x 9 x 2 inch baking dish. Set aside dish and remaining sour cream sauce.
  • Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels. If you'd like to cut calories, you can soften the corn tortillas in water. Just bring water to a simmer in a skillet. Then dip each tortilla in the water, one at a time, for 1 to 2 seconds on each side or just until softened.
  • Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish. Pour remaining sour cream sauce over top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle remaining cheese on top; bake an additional 5 minutes or until cheese melts. Serve with enchilada relish, below:.
  • Combine 1 large tomato (finely chopped), 1/2 cup finely chopped onion, 2 seeded and chopped jalapeno peppers, 1/4 cup tomato juice, and 1/2 tsp salt. Stir well and chill. Serve over the Chicken Enchiladas with Sour Cream.

Nutrition Facts : Calories 516.2, FatContent 33.3, SaturatedFatContent 19.2, CholesterolContent 100.5, SodiumContent 1028.1, CarbohydrateContent 32.5, FiberContent 4.5, SugarContent 5.1, ProteinContent 23.5

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