Best Lisas Sour Cream Chicken Enchiladas Recipes
SIMPLY SOUR CREAM CHICKEN ENCHILADAS
Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!
Provided by Debs Recipes
Categories Chicken Breast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 507.3, Fat 29.5, SaturatedFat 13.9, Cholesterol 85.4, Sodium 755.8, Carbohydrate 35.6, Fiber 2.3, Sugar 3.7, Protein 24.3
SOUR CREAM CHICKEN ENCHILADAS
I got this recipe from The Recipe Hall Of Fame Cookbook. My family loves this recipe. The only thing I do differently is instead of using chicken breast I buy a roasted chicken from my local grocery and use store bought chciken broth.
Provided by DesiRay
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 920.5, Fat 62.5, SaturatedFat 33.6, Cholesterol 198.7, Sodium 993.2, Carbohydrate 43.2, Fiber 3.1, Sugar 7.4, Protein 46.9
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