SOUR CREAM CHICKEN ENCHILADAS WITH CORN TORTILLAS RECIPES

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ENCHANTED SOUR CREAM CHICKEN ENCHILADAS RECIPE | ALLRECIPES



Enchanted Sour Cream Chicken Enchiladas Recipe | Allrecipes image

A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both.

Provided by Kate

Categories     World Cuisine    Latin American    Mexican

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1 9x13-inch baking dish

Number Of Ingredients 8

2 cups cubed cooked chicken
1 cup sour cream
? teaspoon salt
1 pinch ground black pepper
½ cup vegetable oil for frying
12 (5 inch) corn tortillas
1 (4 ounce) can chopped green chilies, drained
2 cups shredded Monterey Jack cheese

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
  • Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
  • Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

Nutrition Facts : Calories 433.6 calories, CarbohydrateContent 24.4 g, CholesterolContent 85.4 mg, FatContent 26.1 g, FiberContent 3.3 g, ProteinContent 26.1 g, SaturatedFatContent 13.6 g, SodiumContent 540.2 mg, SugarContent 1.3 g

THE BEST SOUR CREAM SHREDDED CHICKEN ENCHILADAS RECIPE ...



The Best Sour Cream Shredded Chicken Enchiladas Recipe ... image

Make and share this The Best Sour Cream Shredded Chicken Enchiladas recipe from Food.com.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 10

3 -4 chicken breasts (depending on size)
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
1 (4 ounce) can diced green chilies
1 small onion (diced)
1 dash salt
1 cup cheddar cheese (shredded, for filling mixture)
1 cup cheddar cheese (shredded, for topping)
12 corn tortillas
vegetable oil (for frying)

Steps:

  • Preheat oven to 375 degrees.
  • Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
  • Shred chicken with a fork.
  • In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Set aside.
  • In a frying pan heat vegetable oil at about medium-high heat til hot.
  • Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side). Allow to cool on paper towels.
  • Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
  • Spread remaining filling mixture across the top of the enchiladas.
  • Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like.
  • Bake uncovered for 30 minutes or until cheese appears melted.

Nutrition Facts : Calories 508.9, FatContent 31.4, SaturatedFatContent 15.4, CholesterolContent 106.7, SodiumContent 931.1, CarbohydrateContent 28.4, FiberContent 3.5, SugarContent 3.8, ProteinContent 29.1

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