Best 8 Sour Cream Ham Enchiladas Recipes
If you're looking for a mouthwatering dish that combines tangy sour cream, tender ham, and the warmth of enchiladas, then "Sour Cream Ham Enchiladas" is the perfect recipe for you. This classic Mexican-inspired dish offers an explosion of flavors and textures that will tantalize your taste buds. It's an easy-to-follow recipe that requires minimal prep time and guarantees a delicious meal. From the succulent filling to the delightful cheese topping, each bite of these enchiladas is a journey of flavors that will leave you craving for more.
Here are our top 8 tried and tested recipes!
SOUR CREAM-HAM ENCHILADAS
Ham filling replaces more traditional meat selections in these enchiladas that are well paired with sour cream and cheese.
Provided by Pillsbury Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix ham, sour cream, green chiles and 2 cups of the cheese.
- Spoon about 1/3 cup ham mixture evenly down center of each tortilla. Fold sides of tortilla over filling; place seam side down in baking dish. Pour enchilada sauce over filled tortillas.
- Spray sheet of foil with cooking spray; cover dish tightly with foil, sprayed side down. Bake 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. If desired, serve with shredded lettuce and chopped tomatoes.
Nutrition Facts : Calories 660, Carbohydrate 32 g, Cholesterol 155 mg, Fat 3, Fiber 1 g, Protein 42 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 5 g, TransFat 2 1/2 g
SOUR CREAM ENCHILADAS
Even a Northerner will like this recipe. Very easy, filling and everyone comes back for more. First Mexican food I tasted in Tucson.
Provided by out of here
Categories One Dish Meal
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground chuck well ,drain.
- Add the onion and cook until onion is tender.
- Add the salt, pepper, and garlic powder.
- Mix soups, sour cream, and milk well. Add the green chilies.
- Warm tortillas in microwave in 2 batches of 5 each wrapped in paper towel for 45 seconds.
- Spoon 1/3 cup hamburger mixture in center of tortilla; top with 2 tablespoons cheese and 2tablespoons sour cream sauce.
- Fold in sides, then roll the tortilla from the top down; continue with all the tortillas.
- Put 1 cup sour cream sauce in bottom of 13x9 inch pan.
- Place rolled tortillas on top of the sauce.
- Pour rest of the sauce over all, then sprinkle cheese on top.
- Cover with tin foil and bake for 1 hour at 350 degree oven, uncover and bake 10 minutes more.
Nutrition Facts : Calories 612, Fat 38.3, SaturatedFat 19.7, Cholesterol 142, Sodium 996.5, Carbohydrate 29.9, Fiber 1.5, Sugar 3.7, Protein 36.2
SOUR CREAM-HAM ENCHILADAS
Make and share this Sour Cream-Ham Enchiladas recipe from Food.com.
Provided by carolinafan
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350.
- Spray 13x9-inch (3 quart) glass baking dish with cooking spray. In large bowl, mix ham, sour cream, green chiles, and 2-1/3 cups of the cheese.
- Spoon about 1/3 cup ham mixture evenly down center of each tortilla. Fold sides of tortilla over filling; place seam side down in baking dish. Pour enchilada sauce over filled tortillas.
- Spray sheet of foil with cooking spray; cover dish tightly with foil; sprayed side down.
- Bake 30 to 35 minutes or until thoroughly heated. Uncover, sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 783.6, Fat 46.2, SaturatedFat 23.1, Cholesterol 140.3, Sodium 1261.6, Carbohydrate 49.8, Fiber 3.3, Sugar 3.6, Protein 41
BRUNCH HAM ENCHILADAS
When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before. -Gail Sykora, Menomonee Falls, Wisconsin
Provided by Taste of Home
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine ham and onions; place about 1/4 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. , In another large bowl, combine the flour, cream, eggs and, if desired, salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 397 calories, Fat 20g fat (10g saturated fat), Cholesterol 175mg cholesterol, Sodium 846mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
SOUR CREAM ENCHILADAS
These enchiladas bake up soft, tender and saucy. It's a nice meatless main dish that's also quick and easy.-Lois Hansen, Pinedale, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine 3 cups shredded cheddar cheese and sour cream. Set aside 2 tablespoons olives and 2 tablespoons onions. Add remaining olives and onions to cheese mixture; mix well. Spoon 1/2 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over the top. Sprinkle with remaining cheese. , Cover and bake at 325° for 25-30 minutes or until heated through and cheese is melted. Sprinkle with reserved olives and onions.
Nutrition Facts : Calories 540 calories, Fat 37g fat (19g saturated fat), Cholesterol 70mg cholesterol, Sodium 1117mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
SOUR CREAM CHICKEN ENCHILADAS
The popular "Magnolia Table" cookbooks by Joanna Gaines are full of Texas classics like king ranch, chicken spaghetti and this creamy version of chicken enchiladas. The combination of tart salsa verde (which has tomatillos and green chiles) with cream and melted cheese makes it special; don't use red enchilada sauce here. The cream of chicken soup mixed with the chicken meat makes a super-rich filling, but you can absolutely use an additional 8 ounces of sour cream instead if you prefer.
Provided by Julia Moskin
Categories dinner, casseroles, poultry, main course
Time 50m
Yield 5 to 6 servings
Number Of Ingredients 12
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
Simple and tasty, a nice change for weeknight dinners!
Provided by lara
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 783.3 calories, Carbohydrate 80.2 g, Cholesterol 86.4 mg, Fat 36.2 g, Fiber 4.8 g, Protein 33 g, SaturatedFat 17.1 g, Sodium 1678 mg, Sugar 4.4 g
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:
- Use fresh ingredients for the best flavor.
- Don't overcook the chicken or ham, or it will become tough.
- Shred the chicken or ham into small pieces so that it distributes evenly throughout the enchiladas.
- Use a variety of cheeses for a more complex flavor.
- Don't be afraid to experiment with different fillings and toppings.
- Serve the enchiladas with your favorite Mexican sides, such as rice, beans, and guacamole.
Conclusion:
Sour cream ham enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and can be customized to your liking. So next time you are looking for a quick and easy meal, give sour cream ham enchiladas a try. You won't be disappointed!
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