SPINACH ENCHILADAS WITH SOUR CREAM SAUCE RECIPES

Name: White Chicken Enchiladas with Green Chile Sour Cream Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
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

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE

White Chicken Enchiladas with Green Chile Sour Cream Sauce 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

SOUR CREAM ENCHILADAS - THE PIONEER WOMAN – RECIPES ...

Sour Cream Enchiladas - The Pioneer Woman – Recipes ... image

This was such an easy throw-together meal last night. Reminded me of the meatless days of yore.

Provided by Ree Drummond

Categories main dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 c. Sour Cream
3 c. Sharp Cheddar Cheese, Grated
1 c. Sliced/chopped Green Onions
1/2 tsp. Ground Cumin
1/4 tsp. Cayenne Pepper

Steps:

Preheat oven to 375 degrees. Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper. Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan. Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. (If there's any sour cream mixture left over, use it as a dip for tortilla chips!)Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly. Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

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Preheat oven to 375 degrees. Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper. Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan. Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. (If there's any sour cream mixture left over, use it as a dip for tortilla chips!)Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly. Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

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