Best Lisas Enchiladas Recipes

LISA'S SOUR CREAM CHICKEN ENCHILADAS

Lisa's Sour Cream Chicken Enchiladas image

We love sour cream chicken enchiladas so I came up with this recipe and added the cream cheese to make them extra special. The recipe uses flour tortillas but I am sure you could use corn tortillas if that is what you prefer. I cook the chicken breasts by baking or boiling them. I did not add the chicken cook time in the recipe total cook time because I usually either use chicken left over from another meal or prepare in advance and freeze. I usually serve this with mexican rice and quacamole salad with tortilla chips. I hope you enjoy them.

Provided by Okiegirl

Categories Chicken

Time 35m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

10 (6 inch) flour tortillas
2 (8 ounce) packages softened cream cheese
2 (4 ounce) cans chopped green chilies
4 chicken breasts, cooked and chopped
2 (10 3/4 ounce) cans cream of chicken soup
1 cup sour cream
1/2 teaspoon salt
8 ounces grated cheddar cheese

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.

SHREDDED BEEF GREEN CHILE ENCHILADAS

Shredded Beef Green Chile Enchiladas image

Shredded beef green chile enchiladas, a wonderful Mexican inspired comfort food that combines shredded beef and green chiles with easy to roll tortillas.

Provided by Lisa Hitzeman

Categories Dinner

Time 6h45m

Number Of Ingredients 13

Ingredients

1 (3lb) chuck roast
1 pkg taco seasoning
1 cup beer
2 (10 oz) cans green enchilada sauce
3/4 tsp garlic powder
1/2 tbsp chili powder
1/2 tsp black pepper
1/4 tsp salt
8 oz sour cream
1 (4 oz) can green chilies
2 cups shredded sharp cheddar cheese, divided
10 (8 inch) flour tortillas
Optional toppings, diced tomatoes, green onion, avocado, additional sour cream

Steps:

Generously sprinkle roast on both sides with taco seasoning.
Place is slow cooker and pour beer over the top.
Cook on high for 5-6 hours until very tender.
Once tender, shred beef with two fork, right in the slow cooker so that it mixes in with the liquid.
Preheat oven to 350 degrees.
In a medium mixing bowl, combine enchilada sauce, garlic powder, chili powder, black pepper, salt and sour cream.
Remove half of the sauce to another mixing bowl and stir in the shredded beef, green chilies and 1 cup of the cheese.
Take half of the remaining sauce mixture and spread in the bottom of a 9×13 inch baking dish that's been coated with cooking spray.
Divide chicken mixture between the tortillas, about half a cup in each, spread down the middle.
Wrap each tortilla up by folding in the sides and then rolling up. Set each seam side down in baking dish.
Spread remaining sauce over the top of the tortillas and sprinkle the remaining 1 cup of cheese on top.
Cover tightly with foil and bake in preheated over for 30 minutes.
Top with desired toppings and serve

Nutrition Facts : Calories 328 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 16 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 481 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat