RECIPE SOUR CREAM CHICKEN ENCHILADAS RECIPES

Name: Cream of Chicken Soup Enchiladas Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 (10 3/4 ounce) can cream of chicken soup; 1/2 cup sour cream; 1 (4 1/2 ounce) can chopped green chilies; 8 12-inch flour tortillas; 2 cups shredded cheddar cheese; 2 cups chopped cooked chicken

CREAM OF CHICKEN SOUP ENCHILADAS RECIPE RECIPE - FOOD.COM

Cream of Chicken Soup Enchiladas Recipe Recipe - Food.com image

I found this recipe when searching for a recipe to use up some leftover grilled chicken breast. Plus it can be put together early in the day, then cooked for dinner.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
1 (4 1/2 ounce) can chopped green chilies
8 12-inch flour tortillas
2 cups shredded cheddar cheese
2 cups chopped cooked chicken

Steps:

Heatr oven to 350°F.
Spray 13x9 baking dish with cooking spray.
In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
Spoon remaining mixture onto top of the tortillas and cover pan with foil.
Bake 30 to 35 minutes.
Remove from oven and top with the reserved cup of cheese.
Bake 5 minutes longer, or until cheese is melted.

Nutrition Facts : Calories 1192.9, FatContent 51.2, SaturatedFatContent 22.1, CholesterolContent 132.9, SodiumContent 2413.6, CarbohydrateContent 127.1, FiberContent 7.5, SugarContent 7.7, ProteinContent 53.5

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUC…

White Chicken Enchiladas with Green Chile Sour Cream Sauc… image

Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.

Provided by Danelle

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 10

Ingredients

8 soft taco size flour tortillas
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Salt and pepper, to taste
Chopped, fresh cilantro for garnish

Steps:

Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
Mix the chicken together with 1 cup of the cheese.
Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
Bake for 20 to 25 minutes or until golden and bubbly.
Sprinkle with cilantro just before serving.

Nutrition Facts : Calories 440 calories, CarbohydrateContent 28 grams carbohydrates, CholesterolContent 92 milligrams cholesterol, FatContent 28 grams fat, FiberContent 2 grams fiber, ProteinContent 20 grams protein, SaturatedFatContent 13 grams saturated fat, ServingSize 1, SodiumContent 727 grams sodium, SugarContent 2 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

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