Best Easy Pleasy Sour Cream Chicken Enchiladas Recipes

SOUR CREAM CHICKEN ENCHILADAS

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.

THE BEST SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• In a skillet, brown the onions until soft.
• Add in the shredded chicken, taco seasoning, rotel, and HALF the can of cream of chicken soup.
• Cook over low heat until mixed thoroughly.
• Spoon the mixture evenly into the tortillas.
• Roll and place in a 9x13 pan with the seam side down.
• Continue to do this until your pan is full.
• Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.
• Pour mixture over your rolled tortillas. Sprinkle with cheese
• Bake for 20 minutes until heated through.

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Rinse chicken and pat dry.
• Cook in water to cover in saucepan until tender.
• Drain, reserving 1 1/2 cups broth.
• Cool and chop chicken.
• Saute onion in margarine in skillet.
• Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, and 1 cup sour cream; mix well.
• Microwave tortillas on HIGH for 1 minute or until softened.
• Spoon chicken mixture onto tortillas.
• Roll to enclose filling. Place seam-side down in greased 9x13 inch baking dish.
• Melt 1/4 butter in saucepan.
• Blend flour into butter.
• Stir in reserved broth.
• Cook until thickened and bubbly, stirring constantly.
• Stir in 1 cup Monterey Jack cheese, 1 1/2 cups sour cream and additional chili powder to taste.
• Pour over enchiladas.
• Bake at 350 degrees for 30 minutes.
• Sprinkle with remaining 1 1/2 cups Monterey Jack cheese.
• Bake just until cheese melts.

MOM'S EASY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• First, prepare the enchiladas. Set out each tortilla and scoop in cheese, green onion, and canned chicken. I usually eye ball this, but its roughly a little less than 1/2 cup cheese per tortilla.
• Roll up each tortilla once filled and place in a baking dish coated with nonstick spray.
• For the sauce: In a bowl combine the can of cream of chicken soup with the same amount of sour cream.
• Coat the top of the rolled tortillas with the sauce. Sprinkle some cheese on top.
• Bake at 350 degrees for 25 minutes.
• Serve immediately. Enjoy!

ENCHANTED SOUR CREAM CHICKEN ENCHILADAS

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.

SIMPLY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
• Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
• Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
• Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
• Remove from heat; stir in sour cream and green chilies.
• Pour sauce evenly over enchiladas.
• Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

LISA'S SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Mix together cream cheese, green chilies and chicken.
• Place equal spoonfuls of chicken mixture in the middle of each tortilla.
• Roll up tortillas and place in 13 X 9 inch.
• Mix and heat until smooth, soup, sour cream and salt.
• Pour soup mixture evenly over enchiladas.
• Sprinkle cheddar cheese on top.
• Bake for 20 minutes.

CHEESY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• In a medium bowl mix soup, cream cheese, sour cream, salsa and chili powder.
• In a large bowl mix chicken, cheese and only 1 cup of salsa mixture.
• Place 3 tablespoons of chicken mixture in each tortillas. Roll up tortillas and place seamside up on a grease sprayed 11 x 7 baking dish.
• Pour remaining salsa mixture over filled tortillas. Cover dish with foil.
• Bake in a 350 degree oven for 45 minutes or until hot and bubbling.
• Top with cheddar cheese and return to oven for 5 minutes. Sprinkle top with chopped tomatoes and diced green onion. (If desired spoon additional salsa on top.).
• Enjoy!

WEBMD EASY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Lightly oil a 13x9" baking dish. Preheat oven to 350 degrees F. In a mixing bowl, toss together the cooked chicken, chopped green chilies, sour cream or mayo, and lime juice; season with cracked or lemon pepper and cumin. Set aside.
• Spread about a spoonful (about 4 oz.) of the enchilada sauce in the bottom of the oiled baking dish. Heat each tortilla in a scant amount of hot light olive oil before you stuff it, till softened. Set the warm tortilla into the prepared baking dish and coat the tortilla. Spoon one-tenth of the chicken mixture into the center of the tortilla and roll it up into place, seam side down. Repeat for the remaining tortillas. Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro.
• Bake at 350 degrees for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.
• Serve with a crisp green salad, and offer salsa and fresh guacamole at the table.
• Make your Quickie Enchilada Sauce: Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes - or if you're really in a hurry, stir together an instant sauce using one of the following:.
• * 16 oz. of your favorite red or green salsa.
• * 1 8-oz. can chopped roasted green chilies, and 1 cup hot chicken broth thickened with sour cream, or a tablespoon or two of sweet rice flour.
• * 16 oz. V8 Juice spiked with hot pepper sauce, cumin, chili powder, chipotle seasoning, etc. Add a spoonful of salsa or chopped roasted green chilies.