Best 3 Moms Easy Sour Cream Chicken Enchiladas Recipes
In the world of easy and comforting meals, "Mom's Easy Sour Cream Chicken Enchiladas" stand out as a true culinary gem. This recipe is a testament to the power of simple ingredients and classic cooking techniques, resulting in a flavorful and satisfying dish that is sure to become a family favorite. With tender chicken, creamy sour cream sauce, and a medley of Mexican spices, these enchiladas offer a delightful balance of flavors and textures. Get ready to embark on a culinary journey that will transport you to the heart of Mexican cuisine, where every bite promises a burst of comfort and satisfaction.
Let's cook with our recipes!
MOM'S EASY SOUR CREAM CHICKEN ENCHILADAS
Make and share this Mom's Easy Sour Cream Chicken Enchiladas recipe from Food.com.
Provided by The Stuebingers
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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!
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
SOUR CREAM CHICKEN ENCHILADAS
Wonderful, lighter, flavorful, family-friendly, easy recipe. I "stole" this recipe from Liz Papa. This recipe has stood the test of time, and I have modified it (modifications listed after ingredient) to decrease the preparation time, and lessen the fat/calories, while not sacrificing any flavor! It is a family and friend favorite! I usually double this recipe. Freezes and re-heats perfectly! Enjoy!
Provided by Michael Stok
Categories One Dish Meal
Time 40m
Yield 10 enchiladas
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Bring soup, milk, scallions and pepper to boil.
- Remove from heat.
- Add green chilies and sour cream and set aside.
- In a 9x13 pan, spray lightly with fat free oil (like Pam), pour enough of the soup mixture into the pan to cover the bottom.
- Set remaining soup mixture aside.
- Take one tortilla, spread chicken and a small amount of cheese down the middle.
- Roll and place into pan.
- Repeat until tortillas are gone.
- Pour rest of soup mixture over the top of the tortillas and spread any remaining cheese over the top.
- Bake uncovered for 30 minutes at 350°F.
Nutrition Facts : Calories 36, Fat 0.4, SaturatedFat 0.2, Cholesterol 2.7, Sodium 164.2, Carbohydrate 6.1, Fiber 0.4, Sugar 2.3, Protein 2.2
Tips:
- Boneless, skinless chicken breasts: These are the most common type of chicken used in sour cream chicken enchiladas. For a more flavorful dish, consider using chicken thighs instead.
- Sour cream: This is the key ingredient that gives the enchiladas their creamy, tangy flavor. Be sure to use full-fat sour cream for the best results.
- Cheese: A combination of Mexican cheese blend and cream cheese is typically used in sour cream chicken enchiladas. However, you can use any type of cheese that you like.
- Enchilada sauce: You can use store-bought or homemade enchilada sauce. If you are using store-bought sauce, be sure to choose one that is medium or mild in heat.
- Tortillas: Corn tortillas are the traditional choice for sour cream chicken enchiladas. However, you can also use flour tortillas if you prefer.
- Toppings: Sour cream chicken enchiladas are typically topped with shredded lettuce, diced tomatoes, and chopped cilantro. You can also add other toppings, such as guacamole, salsa, or pico de gallo.
Conclusion:
Sour cream chicken enchiladas are a delicious and versatile dish that can be easily customized to your liking. With a few simple ingredients, you can create a meal that the whole family will enjoy. Whether you are looking for a quick and easy weeknight meal or a special dish for a party, sour cream chicken enchiladas are a great option.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love