SOUR CREAM CHICKEN ENCHILADAS CREAM OF CHICKEN SOUP RECIPES

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CHICKEN ENCHILADAS II RECIPE | ALLRECIPES



Chicken Enchiladas II Recipe | Allrecipes image

A great way to use leftover chicken. Even kids love these!

Provided by teppij

Categories     Mexican Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 10

1 tablespoon butter
½ cup chopped green onions
½ teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sour cream
1 ½ cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  • Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  • In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 619 calories, CarbohydrateContent 66.8 g, CholesterolContent 60.4 mg, FatContent 27.1 g, FiberContent 4.1 g, ProteinContent 26.1 g, SaturatedFatContent 11.5 g, SodiumContent 1459 mg, SugarContent 4.4 g

CHICKEN-SOUR CREAM ENCHILADAS RECIPE | MYRECIPES



Chicken-Sour Cream Enchiladas Recipe | MyRecipes image

This quick and easy Chicken-Sour Cream Enchiladas recipe is the perfect Mexican dish for busy weeknights. One online reviwer claims, "These were excellent! I used corn tortillas instead of the flour for a more authentic flavor. I dipped the tortillas in the sauce to make the rolling easier. Also, I used leftover turkey instead of the chicken."

Provided by Kathryn Hollifield, Homewood, Alabama

Yield Makes 6 servings

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon olive oil
2 cups chopped cooked chicken
1 (16-ounce) carton sour cream, divided
4 cups (16 ounces) shredded Monterey Jack cheese, divided
12 (6-inch) flour tortillas
3 (4.5-ounce) cans diced green chiles, divided
1 ¼ cups milk
2 tablespoons all-purpose flour

Steps:

  • Sauté onion in hot oil over medium-high heat 5 minutes or until tender.
  • Stir together chicken, 1/4 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Stir in onion. Spoon chicken mixture evenly on one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13- x 9-inch baking dish.
  • Whisk together 2 cans green chiles, milk, and flour in a saucepan over medium heat; gradually add remaining 2 1/2 cups cheese, stirring constantly, until cheese is melted and mixture is smooth; pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce.
  • Bake enchiladas at 400° for 20 to 25 minutes or until bubbly. Drain remaining can of green chiles, and spread evenly on top of enchiladas.

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