CHICKEN ENCHILADAS USING CREAM OF CHICKEN SOUP RECIPES

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EASY SALSA VERDE CHICKEN ENCHILADAS - INSPIRED TASTE



Easy Salsa Verde Chicken Enchiladas - Inspired Taste image

These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself (see our homemade salsa verde recipe) or buy it from the store. There are some great options. Look for a salsa with medium heat.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes 4 Servings

Number Of Ingredients 8

1 teaspoon neutral flavored oil
2 garlic cloves, minced
2 cups (16 ounces) salsa verde, store-bought or try our roasted salsa verde recipe
1/2 cup sour cream
1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
2 cups shredded cooked chicken, see how we make shredded chicken
1 cup shredded cheddar, Monterey Jack or Mexican cheese blend
6 (6-inch) flour or corn tortillas, see notes

Steps:

  • Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.
  • Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
  • Heat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
  • Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.

Nutrition Facts : Calories 460, ProteinContent 33 g, CarbohydrateContent 31 g, FiberContent 3 g, SugarContent 7 g, FatContent 23 g, SaturatedFatContent 11 g, CholesterolContent 113 mg

SOUR CREAM CHICKEN ENCHILADAS RECIPE - HOMESICK TEXAN



Sour cream chicken enchiladas recipe - Homesick Texan image

Provided by Lisa Fain

Cook Time 75 minutes

Yield 8

Number Of Ingredients 21

4 boneless, skinless chicken breasts
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
2 Serrano chiles, seeded and diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth
2 cups sour cream
1 teaspoon ground cumin
1/4 cup chopped cilantro
8 fresh tomatillos, husked and cut in half or one (10-ounce) can tomatillos
Dash of cayenne
Salt
Pepper
1 tablespoon canola oil
12 corn tortillas
1/2 medium-sized onion, diced
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 cup chopped cilantro, for serving

Steps:

  • Preheat the oven to 350° F and lightly grease a 9×13 baking dish.
  • Sprinkle the chicken breasts on each side with the salt and black pepper. Heat the oil a large cast-iron or ovenproof skillet set on medium heat. When it shimmers, add the chicken and cook on each side in the oil for 3 minutes. Place in the oven and bake for 30 minutes. When the chicken is done, take the chicken out of the oven and let cool. Then shred with two forks. Keep the oven on, as you’ll be using it again.
  • Meanwhile, to make the sauce, in a saucepot on medium-low, melt the butter. Throw in the diced Serrano chiles and cook until soft, about 3 or 4 minutes. Add the minced garlic and cook for 30 seconds. Whisk in the flour and cook for 1 more minute. Pour the chicken broth into the pot, and while whisking, cook until the chicken broth has thickened. Stir in the sour cream, cumin, cayenne, and cilantro. Remove from heat.
  • If using fresh tomatillos, place them under the broiler on a foil-lined sheet and cook on each side until blackened, about 4 minutes per side. Place in a blender along with the sour cream sauce and puree into smooth. If using canned tomatillos, skip the broiler step and just place them in the blender with the sour cream sauce and proceed.
  • To make the enchiladas, heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. Wrap in a cloth to keep warm as you continue to cook all 12.
  • To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish. Take each corn tortilla and place in the middle 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese (I’m not usually this scientific but if you’ve never made them before and desire exact measurements this would be it!).
  • Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake for 25 minutes or until top is brown and bubbling.
  • Serve warm topped with chopped cilantro.

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