Best Sour Cream Enchiladas Colorado Recipes

PANCHOS SOUR CREAM ENCHILADA RECIPE

Steps:

• After defrosting your chicken breast, shred it into thin slices. Once your chicken breast is shred, take a gallon-sized plastic bag and place the chicken inside. Pour the seasonings and powder into the bag. Fill it with water and massage the seasoning mix into your chicken. Store in the fridge for at least 24 hours before cooking.
• You can omit this entire step and cook the chicken the same day you marinate it. However, marinating your chicken for 24 hours gives it time to soak in the flavors.
• During the second step, you should preheat your oven to at least 350 degrees Fahrenheit and cook the shredded chicken on the skillet. Add a little bit of oil and make sure that there is no pink inside! Cut the onion and add it to the skillet for extra flavor and crunch. Add the Chili peppers to the skillet and cook until they are golden.
• After you let the chicken and vegetable mix cool, you can add chicken to the tortillas and roll them up to make enchiladas. Set them down in the baking pan side by side. Repeat until all 10 are filled with the chicken mix.
• Add the liquids into one bowl and mix them well. The sour cream and cream of chicken soup should blend together effortlessly. Once the mixture is well blended, you can add it to your baking pan with the enchiladas.
• Sprinkle shredded cheese on top of your Panchos enchiladas, and bake for twenty minutes. Add a timer so you don't forget!

SOUR CREAM ENCHILADAS

Steps:

• Cook beef and onion until beef is browned and onion is transparent.
• Drain and stir in garlic powder, cumin, salt, and chili powder and set aside.
• Combine soup and milk and cook until bubbly.
• Remove from heat and add sour cream, stirring until well combined. Set aside.
• Warm and soften tortillas in microwave or on grill.
• Lay each tortilla flat and place 2 tablespoons beef mixture down center of each.
• Sprinkle with 1 tablespoon of cheese and fold over, tucking ends inches.
• Place in a buttered glass baking dish that has a thin layer of sauce in bottom.
• Pour remaining sour cream mixture over all and bake at 350 for 25 minutes.
• Sprinkle with more shredded cheese and the olives slices and bake 5 minutes more.

COLORADO-STYLE BEEF ENCHILADAS

Steps:

• Brown the meat and onion in a skillet over medium heat (while the meat is browning, prepare the sauce).
• Drain meat and return to pan; add in taco seasoning, salt, pepper, green chiles, green chile salsa, and ¼ to 1/3 cup water; mix well, cover, and simmer on very low heat for 15 minutes.
• Check meat mixture to see if most of the water has been absorbed; the meat should remain moist; adjust seasonings to taste; cover and keep warm.
• The sauce: in a bowl, combine the red and green enchilada sauces, sour cream, and cream or milk; whisk until well blended and smooth.
• In a small pan, add 3-4 tablespoons oil; heat over medium heat until hot.
• Using metal tongs, work quickly and dip each side of a corn tortilla in hot oil (not more than 1-2 seconds per side).
• Promptly place tortilla on a plate lined with paper towels to drain excess oil.
• Repeat with remaining tortillas, adding extra oil to the pan as needed.
• To assemble: in a 13 x 9 inch baking dish, pour ¾ cup sauce on bottom of dish to cover.
• Place a single layer of corn tortillas on sauce; top with a layer of half the meat mixture, then sprinkle with cheese.
• Repeat tortilla, meat, and cheese layers; pour remaining sauce over layers and top with cheese.
• To freeze-cool enchiladas completely; cover well and freeze.
• To serve-thaw completely; bake at 350° for 18-20 minutes or until cheese is bubbly and heated through.
• Serve with shredded lettuce and diced tomatoes and top with sour cream and/or guacamole.