ENCHILADAS WITH CREAM OF MUSHROOM SOUP RECIPE RECIPES

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SOUR CREAM ENCHILADAS RECIPE | ALLRECIPES



Sour Cream Enchiladas Recipe | Allrecipes image

Simple and tasty, a nice change for weeknight dinners!

Provided by lara

Categories     World Cuisine    Latin American    Mexican

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 8

2 skinless boneless chicken breasts, cut into 1-inch cubes
1?½ cups shredded Cheddar cheese
1 onion, chopped
12 (10 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup
1 (3 ounce) can chopped green chiles, undrained
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
  • Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

Nutrition Facts : Calories 783.3 calories, CarbohydrateContent 80.2 g, CholesterolContent 86.4 mg, FatContent 36.2 g, FiberContent 4.8 g, ProteinContent 33 g, SaturatedFatContent 17.1 g, SodiumContent 1678 mg, SugarContent 4.4 g

SOUR CREAM CHICKEN ENCHILADAS RECIPE | ALLRECIPES



Sour Cream Chicken Enchiladas Recipe | Allrecipes image

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     World Cuisine    Latin American    Mexican

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12 enchiladas

Number Of Ingredients 8

1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese

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

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