Best 4 Sour Cream Chicken Enchiladas By Mccormick Recipes

Step into a culinary realm where flavors dance and delight, creating a symphony of taste that will tantalize your palate. Embark on a delectable journey as we explore the art of preparing "Sour Cream Chicken Enchiladas by McCormick," a dish that seamlessly blends tangy sour cream with tender chicken, all enveloped in a warm embrace of tortillas. With its rich flavors and vibrant colors, this dish promises to elevate your dining experience, leaving you craving more. Prepare to unravel the secrets behind this culinary masterpiece and discover the perfect recipe that will leave you and your loved ones savoring every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SOUR CREAM CHICKEN ENCHILADAS

Sour Cream Chicken Enchiladas image

Make and share this Sour Cream Chicken Enchiladas recipe from Food.com.

Provided by Lisa Young

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups chicken breasts, cooked & shredded
1 tablespoon chili powder or 1 tablespoon taco seasoning
1 can cream of chicken soup
1 (8 ounce) container sour cream
1 can Rotel tomatoes & chilies, drained
12 corn tortillas
cheddar cheese, grated
onion, chopped
vegetable oil

Steps:

Combine the shredded chicken with the chili powder and set aside.
Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often.
Wilt tortillas in vegetable oil and pat dry with paper towel.
Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll.
Place tortilla rolls in casserole dish.
Top with remaining sauce, cheese, and onions.
Bake at 350 degrees for about 30-40 minutes or until sauce is bubbly.

SOUR CREAM CHICKEN ENCHILADAS

Sour Cream Chicken Enchiladas image

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

Ingredients

1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese

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 BY MCCORMICK®

Sour Cream Chicken Enchiladas by McCormick® image

These creamy enchiladas, stuffed with chicken, onion, bell pepper strips and green chiles and topped with melted cheese, will turn dinner into a Mexican fiesta.

Provided by Allrecipes Member

Time 1h25m

Yield 10

Number Of Ingredients 10

Ingredients

2 packages McCormick® Enchilada Sauce Mix
3 ½ cups milk
1 cup sour cream
1 (4.5 ounce) can chopped green chiles, drained
2 tablespoons oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1 medium onion, thinly sliced
1 medium bell pepper, cut into thin strips
10 (8 inch) flour or corn tortillas
2 cups shredded Mexican cheese blend

Steps:

Preheat oven to 325 degrees F. Stir Sauce Mix and milk in medium saucepan. Stirring constantly, cook on medium heat 5 minutes or until thickened. Stir in sour cream and chiles; set aside.
Heat 1 tablespoon of the oil in large skillet on medium heat. Add chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add onion and bell pepper; cook and stir 10 minutes or until tender. Return chicken to skillet. Stir in 1/2 cup of the sauce.
Spread 1/2 cup of sauce in lightly greased 13x9-inch baking dish. Heat tortillas as directed on package. Divide the chicken mixture evenly among each tortilla. Fold over tortillas sides; place seam-side down in baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese.
Bake 40 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 435.8 calories, Carbohydrate 40.3 g, Cholesterol 60.4 mg, Fat 20.1 g, Fiber 2.2 g, Protein 21.8 g, SaturatedFat 10.4 g, Sodium 1057.9 mg, Sugar 5.2 g

SOUR CREAM CHICKEN ENCHILADAS

Sour Cream Chicken Enchiladas image

I got this recipe from The Recipe Hall Of Fame Cookbook. My family loves this recipe. The only thing I do differently is instead of using chicken breast I buy a roasted chicken from my local grocery and use store bought chciken broth.

Provided by DesiRay

Categories < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

4 chicken breasts
1 onion, chopped
1 tablespoon margarine
1 (4 ounce) can chopped green chilies
2 (4 ounce) cans sliced mushrooms, drained
1 1/4 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 cup sour cream
12 flour tortillas
1/4 cup flour
1/4 cup melted butter
1 cup shredded monterey jack cheese
1 1/2 cups sour cream
chili powder
1 1/2 cups shredded monterey jack cheese

Steps:

Rinse chicken and pat dry.
Cook in water to cover in saucepan until tender.
Drain, reserving 1 1/2 cups broth.
Cool and chop chicken.
Saute onion in margarine in skillet.
Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, and 1 cup sour cream; mix well.
Microwave tortillas on HIGH for 1 minute or until softened.
Spoon chicken mixture onto tortillas.
Roll to enclose filling. Place seam-side down in greased 9x13 inch baking dish.
Melt 1/4 butter in saucepan.
Blend flour into butter.
Stir in reserved broth.
Cook until thickened and bubbly, stirring constantly.
Stir in 1 cup Monterey Jack cheese, 1 1/2 cups sour cream and additional chili powder to taste.
Pour over enchiladas.
Bake at 350 degrees for 30 minutes.
Sprinkle with remaining 1 1/2 cups Monterey Jack cheese.
Bake just until cheese melts.

Nutrition Facts : Calories 920.5, Fat 62.5, SaturatedFat 33.6, Cholesterol 198.7, Sodium 993.2, Carbohydrate 43.2, Fiber 3.1, Sugar 7.4, Protein 46.9

Tips:

Prep the Chicken First: Before starting the enchiladas, make sure the chicken is cooked and shredded. This can be done ahead of time to save time.
Use Fresh Ingredients: Fresh ingredients make all the difference in this recipe. Use fresh cilantro, tomatoes, and onions for the best flavor.
Don't Overstuff the Enchiladas: When filling the enchiladas, don't overstuff them. This will make them difficult to roll and could cause them to break open.
Use a Good Quality Enchilada Sauce: The enchilada sauce is key to the flavor of this dish. Use a good quality sauce that you like the taste of.
Bake Until Golden Brown: Bake the enchiladas until they are golden brown and bubbly. This will ensure that they are cooked through and have a nice crispy texture.

Conclusion:

Sour cream chicken enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a dish that your family and friends will love. So next time you're looking for a quick and easy dinner idea, give sour cream chicken enchiladas a try!