CHICKEN ENCHILADAS WITH SOUR CREAM RECIPE RECIPES

Name: Chicken Enchiladas With Sour Cream Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 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

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

Chicken Enchiladas With Sour Cream Sauce Recipe - Food.c… 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

Ingredients

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

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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