Best 5 Cheese Enchiladas Wsour Cream Sauce Recipes

SOUR CREAM ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
• Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
• Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
• Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
• Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

CHEESE ENCHILADAS W/SOUR CREAM SAUCE

Steps:

• Preheat oven to 350.
• Combine sour cream, soup, and chilis (and/or jalapenos) in a large sauce pan over medium heat.
• When sauce is well heated, set aside.
• Tortillas (step 1): Completely, but lightly cover both sides of one tortilla with shortening (Don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
• Tortillas (step 2): Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
• Repeat Step 2 until all tortillas are stacked, then microwave the entire stack on high for 4-5 minutes.
• Allow to cool.
• Combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
• Lightly cover the bottom of a baking dish with some of the sauce (This will prevent the tortillas from becoming stiff and chewy as they cook).
• Place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
• Place into the baking dish, seam side down to prevent the enchilada from unrolling.
• Repeat until all tortillas have been stuffed, rolled, and placed into the baking dish (it may take more than one baking dish for 20 enchiladas).
• Cover the enchiladas with the sour cream sauce and any leftover cheese/onion stuffing.
• Bake uncovered for 25-30 minutes, depending on your oven.
• Allow to cool for 5 minutes before serving.

ROCKIN' ENCHILADAS W/ SOUR CREAM SAUCE

Steps:

• Saute onion in oil until translucent.
• Add ground beef and brown, drain fat then add back to pan.
• Add taco seasoning and 1 can green chiles.
• In a large bowl combine sour cream, cream of chicken, 1 can green chiles, garlic powder, chile powder, cayenne, salt & pepper.
• Roll 3-4 tbs. of meat into each tortilla, place in casserole dish.
• Spread sour cream mixture over rolled tortillas and top with cheddar cheese.
• Bake 15-20 minute at 300 degrees.

CHICKEN AND SOUR CREAM ENCHILADAS

Steps:

• Heat oven to 350°F.
• Combine chicken, 1 cup each sour cream and cheese, 1/4 cup salsa, cilantro and cumin.
• Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with remaining salsa. Cover.
• Bake 30 min. Sprinkle with remaining cheese; bake 5 min. or until melted. Top with lettuce, tomatoes and remaining sour cream.