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 Mexican Recipes
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
SOUR CREAM CHICKEN PAPRIKA RECIPE | ALLRECIPES
My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.
Provided by DEME
Categories Pan Fried Chicken Breasts
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
- Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
Nutrition Facts : Calories 363.4 calories, CarbohydrateContent 8.6 g, CholesterolContent 104.9 mg, FatContent 23.3 g, FiberContent 2 g, ProteinContent 30.1 g, SaturatedFatContent 11.3 g, SodiumContent 430.9 mg, SugarContent 2.1 g
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