Best Webmd Easy Sour Cream Chicken Enchiladas Recipes

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.

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.

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Preheat oven to 400 degrees.
• Warm olive oil in a saute pan, over medium heat. Cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through.
• Warm tortillas in the microwave for 30 - 60 seconds, until pliable. Add 1/8 cup of cooked chicken to the center of the tortillas, and top with 2 tablespoons of shredded cheese. Roll tortillas and place seam-side down in a greased casserole dish.
• In a small saucepan, melt butter over medium heat. Sprinkle in flour, and whisk to form a roux. Slowly add in chicken broth, whisking constantly until incorporated and no clumps remain. Remove from heat.
• Add in sour cream and diced chilies and stir to combine. Add salt and pepper to taste. Pour sauce over rolled tortillas. Top with remaining cup of shredded cheese.
• Bake in preheated oven for 20 minutes.

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.

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.

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!

EASY PLEASY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Place chicken breasts in a large pot of boiling water until cooked through.
• While chicken is cooking; shred your lettuce, dice your tomatoes, and chop your green onions.
• Preheat oven to 350 degrees.
• Spray an 11 x 13 baking dish with non-stick cooking spray.
• Shred chicken and set aside.
• Combine soup, milk, sour cream, green chilies, cumin and salt and pepper to taste.
• Spread a thin layer of sauce on bottom of baking dish.
• Reserve about a cup of sauce for covering the top.
• Add chicken, green onions and half of 1 cup of cheese to remaining sauce mixture.
• Heat tortillas 20-30 seconds in the microwave.
• Spoon about 1/3 Celsius of mixture into each tortilla and roll them up. Place them seam side down in baking dish.
• Cover with reserved sauce and top with remaining cheese.
• Bake in preheated oven for 20-30 minutes or until hot and bubbly.
• Serve on a bed of shredded lettuce and topped with your choice of garnishes.

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.