Best 4 Lisas Sour Cream Chicken Enchiladas Recipes
In the realm of culinary delights, few dishes can rival the enticing allure of "Lisbeth's Sour Cream Chicken Enchiladas." This tantalizing dish, steeped in a symphony of flavors and textures, promises to transport your taste buds on a journey of gastronomic ecstasy. As you embark on this culinary adventure, you'll discover a harmonious blend of tender chicken enveloped in a delectable sour cream sauce, all nestled within warm and fluffy tortillas. Each bite is an explosion of flavors, leaving you craving more. With its perfect balance of tangy, creamy, and savory notes, "Lisbeth's Sour Cream Chicken Enchiladas" is guaranteed to be a hit at any gathering, leaving your guests clamoring for seconds.
Check out the recipes below so you can choose the best recipe for yourself!
LISA'S SOUR CREAM CHICKEN ENCHILADAS
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
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
Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro.
Provided by Brenda
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 22.8 g, Cholesterol 40.4 mg, Fat 13.3 g, Fiber 2.4 g, Protein 13.1 g, SaturatedFat 7.2 g, Sodium 663.7 mg, Sugar 3.3 g
SOUR CREAM CHICKEN ENCHILADAS
My friend found this on another website and we both ended up making it. Excellent enchiladas! I added lots more cilantro and no chilis, to my taste. And I my chicken happened to have been marinated in a lime marinade, which I think gave it a good flavor. I may just add some lime next time.
Provided by Cleoppa
Categories One Dish Meal
Time 50m
Yield 12 enchiladas, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375. Grease a 9x13-inch baking pan.
- Saute onions in oil until just beginning to soften. Add shredded chicken, salt and mix to combine. Remove from heat and let cool.
- Add cheese and toss. Set aside.
- Soften the corn tortillas. The best way to do this is to lightly fry them for a few seconds in a hot skillet. Drain on a paper towel. You can also try wrapping them tightly in aluminum foil in the oven or wrapping them tightly in plastic wrap in the microwave.
- Add the chicken mixture to each of 12 tortillas, rolling them and placing them seem-side down in the baking dish.
- To create the sauce, melt the butter in a saucepan over medium heat. Add the flour and stir vigorously for a minute or so.
- Whisk in chicken broth and cook until it thickens and bubbles.
- Remove from heat and add sour cream and green chilies. Mix well.
- Heat thoroughly, without letting it boil.
- Pour the sauce over the tortillas.
- Bake for 30 minutes.
- Garnish with cilantro and serve.
Nutrition Facts : Calories 947.5, Fat 61.6, SaturatedFat 33.8, Cholesterol 219.3, Sodium 1596.8, Carbohydrate 49.1, Fiber 6, Sugar 8.5, Protein 51
SOUR CREAM CHICKEN ENCHILADA BAKE
Sour Cream Chicken Enchiladas
Provided by crestfallen
Time 2h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the chicken is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Add diced tomatoes, tomato sauce, chile peppers, sugar, cumin, chili powder, oregano, basil, and salt; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Remove from the heat.
- Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on.
- Dip a tortilla into the tomato sauce to soften. Place 1 piece of chicken and about 2 tablespoons Monterey Jack cheese in the center of the tortilla. Roll and place, seam-side down, in a 9x13-inch baking dish. Repeat with remaining tortillas, chicken, and cheese.
- Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid.
- Bake until heated through, about 45 minutes.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 33.4 g, Cholesterol 149.7 mg, Fat 36.3 g, Fiber 5.3 g, Protein 40.8 g, SaturatedFat 21.1 g, Sodium 1162.2 mg, Sugar 6.2 g
Tips:
- Prep your ingredients: Make sure all your ingredients are prepped and measured before you start cooking. This will help you stay organized and avoid scrambling.
- Use a large skillet: A large skillet will give you plenty of room to cook the chicken and vegetables without overcrowding them.
- Don't overcook the chicken: Chicken breasts can dry out quickly, so be careful not to overcook them. Cook them until they are just cooked through, about 5-7 minutes per side.
- Use a flavorful enchilada sauce: The enchilada sauce is what will give your dish its flavor, so choose one that you enjoy. You can use a store-bought sauce or make your own.
- Assemble the enchiladas carefully: Be careful not to overfill the tortillas, or they will be difficult to roll. You should also make sure the tortillas are completely covered in sauce, or they will dry out.
- Bake the enchiladas until they are bubbly and golden brown: This will take about 20-25 minutes.
Conclusion:
Lisa's sour cream chicken enchiladas are a delicious and easy-to-make meal that the whole family will enjoy. With a few simple tips, you can make sure your enchiladas turn out perfect every time. So next time you're looking for a quick and easy dinner idea, give this recipe a try.
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