Best 13 Sour Cream Enchiladas Cream Of Chicken Soup Recipes

CHICKEN ENCHILADAS WITH CREAM OF CHICKEN SOUP

Steps:

• In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-in. baking dish., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
• In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
• In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
• Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
• Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
• Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.

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.

THE BEST SOUR CREAM SHREDDED CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees.
• Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
• Shred chicken with a fork.
• In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Set aside.
• In a frying pan heat vegetable oil at about medium-high heat til hot.
• Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side). Allow to cool on paper towels.
• Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
• Spread remaining filling mixture across the top of the enchiladas.
• Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like.
• Bake uncovered for 30 minutes or until cheese appears melted.

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.

ONE-PAN SOUR CREAM CHICKEN ENCHILADA SKILLET

Steps:

• Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
• Stir green chiles, olives, salt, oregano, and chipotle chile powder into the sauce. Add chicken breasts and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
• Stir sour cream into the sauce. Return chicken to the skillet; add tortilla pieces. Stir until combined and top with Colby-Jack cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.

SIMPLY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
• Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
• Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
• Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
• Remove from heat; stir in sour cream and green chilies.
• Pour sauce evenly over enchiladas.
• Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

CREAM OF CHICKEN SOUP ENCHILADAS RECIPE

Steps:

• Heatr oven to 350°F.
• Spray 13x9 baking dish with cooking spray.
• In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
• Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
• Spoon remaining mixture onto top of the tortillas and cover pan with foil.
• Bake 30 to 35 minutes.
• Remove from oven and top with the reserved cup of cheese.
• Bake 5 minutes longer, or until cheese is melted.

SOUR CREAM CHICKEN ENCHILADAS (NO CANNED SOUP)

Steps:

• Place chicken in a large saucepan and cover with water. Season to taste. (I usually add salt, pepper, poultry seasoning, seasoned salt, garlic powder, etc.) Boil chicken until cooked through and tender.
• Remove chicken, saving broth. Shred or chop the chicken into small pieces. I often grind it in my food processor as we like the pieces very small.
• Place chicken in a large bowl and add 3 cups cheese and the onions. Add salt to taste. Mix well.
• Place a small amount of chicken mixture onto each tortilla and roll. Place in a casserole dish. Try not to crowd too many into one pan.
• In a saucepan, melt the butter. Stir in the green chilies and then the flour. (If you want it spicier, you can add some chopped or pickled jalapenos to this mixture.).
• Slowly stir in 4 cups of reserved chicken broth. Cook until the mixture becomes slightly thick, like gravy.
• Remove from heat and stir in sour cream.
• Pour the sauce over the enchiladas. Cover and cook at 350 degrees for 30 minutes.
• Uncover, top with remaining cheese and return to oven for another 5 minutes to melt the cheese.

SOUR CREAM CHICKEN ENCHILADA BAKE

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.

SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Layer tortilla chips in the bottom of the prepared baking dish.
• Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
• Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Boil chicken and save broth.
• Dice chicken and set aside.
• Combine soup, sour cream, chillis, and 1 1/2 cups of broth, bring to a boil.
• Remove from heat.
• Dip one tortilla into broth and then into soup mixture, covering whole tortilla.
• Spread chicken and cheese down middle of tortilla.
• Fold and place seam side down in baking dish.
• Repeat.
• After all tortillas are used, pour soup mixture in baking dish over tortillas.
• Sprinkle cheese over tortillas.
• Bake at 400 degrees for 25-30 minutes.
• Let stand for 10 minutes before serving.