RECIPE FOR SOUR CREAM CHICKEN ENCHILADAS RECIPES
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 World Cuisine Latin American Mexican
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
CHICKEN ENCHILADAS WITH SOUR CREAM RECIPE | ALLRECIPES
This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results!
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Yield 12 enchiladas
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
- In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.
- Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.
- Spread heaping 3/4 cup chicken mixture on center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.
- Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
- Bake about 50 minutes or until enchiladas are hot. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.
Nutrition Facts : Calories 416.1 calories, CarbohydrateContent 25.6 g, CholesterolContent 81.6 mg, FatContent 22.1 g, FiberContent 1.5 g, ProteinContent 27.8 g, SaturatedFatContent 10.2 g, SodiumContent 996.2 mg, SugarContent 2.4 g
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