MEXICAN SOUR CREAM SAUCE FOR ENCHILADAS RECIPES
MEXICAN SOUR CREAM AND CHEESE ENCHILADAS RECIPE - FOOD.COM
Make and share this Mexican Sour Cream and Cheese Enchiladas recipe from Food.com.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- --------Sauce------.
- In a bowl mix the yogurt, sour cream, green onions and green chili salsa.
- Pour the enchilada sauce into another bowl.
- ----CookingTortillas------.
- In hot oil, fry tortillas just until soft, drain and dip in sauce to coat.
- Place in a 9 x 13 baking pan or larger, making a single layer.
- Add part of the sour cream mixture and sprinkle with cheese.
- Repeat until pan is full, pour the remainder of the sauce over the top and add a final layer of cheese.
- Bake enchilada dish for 20-25 minutes at 325 degrees.
Nutrition Facts : Calories 259.5, FatContent 16.9, SaturatedFatContent 9.9, CholesterolContent 41.9, SodiumContent 545.1, CarbohydrateContent 19, FiberContent 2.6, SugarContent 3.7, ProteinContent 9.5
EASY CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE | FOODTALK
Provided by Casey Rooney
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 13
Steps:
- In a large measuring cup or small bowl, stir together chicken stock, crumbled chicken bouillon cube and garlic powder; set aside.
- In a large skillet (or large saucepan) over medium heat, melt butter. When butter is melted, whisk in flour and cook for one minute.
- Slowly add chicken stock mixture, whisking or stirring as you add it. Continue to cook for for 3-5 minutes until the sauce thickens and coats the back of a spoon.
- Turn heat down to LOW and stir in sour cream and green chilis. Make sure you keep the heat super low and stir the sauce frequently so it doesn't boil. If the sauce boils, the sour cream has a tendency to split and curdle. Cook the sauce 1-2 minutes more until just heated through. Set aside until you are ready to spoon it over the enchiladas.
- Preheat oven to 400°F.
- In a large bowl, stir together diced chicken, taco seasoning, sour cream and 1/2 cup of cheese (reserve the other cheese for topping the enchiladas).
- Lay a flour tortilla flat on a plate and fill it with a heaping 1/3 cup of the chicken mixture. Roll tightly. Place filled tortillas seam-side down in a large 9 x 12 baking dish. Repeat until all tortillas are filled.
- Pour sauce over enchiladas. I typically use nearly all the sauce (about 2 cups) but do not DROWN the enchiladas in the sauce, otherwise they will get soggy. If you want to use less sauce, store the remaining sauce in the fridge for up to a week. The leftover sauce is great on top of pasta, too! ??
- Top enchiladas with remaining cheese. Bake, uncovered in a 400°F oven for 15-20 minutes until cheese is slightly browned and everything is bubbly.
- Allow a few minutes to cool before serving.
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