SPICY SOUR CREAM CHICKEN ENCHILADAS

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Spicy Sour Cream Chicken Enchiladas image

This is one of my favorite dishes. The enchiladas are covered in a spicy sour cream sauce and filled with cheese and chicken!!

Provided by Carols Kitchen

Categories     Poultry

Time 2h

Yield 10 serving(s)

Number Of Ingredients 16

2 canned jalapeno peppers, chopped
1 large tomatoes, finely chopped
1/2 cup onion, finely chopped
1/4 cup tomato juice
1/2 teaspoon salt
1/2 teaspoon ground cumin, toasted (toast in dry skillet 30 seconds0)
1/2 cup all-purpose flour
1/2 cup real butter
4 cups chicken broth
1 (16 ounce) carton sour cream
3 canned jalapeno peppers, chopped
20 (6 inch) corn tortillas
2 cups chicken, cooked & chopped
4 cups monterey jack pepper cheese, shredded
3/4 cup onion, chopped and saueteed in
3 tablespoons butter

Steps:

  • -Combine first 6 ingredients; stir well. Cover and chill
  • -Melt butter in a large saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Remove from heat; stir in sour cream and 4 chopped peppers.
  • Cook chicken. Chop or shread chicken.
  • -Mix chicken with 3 cups of cheese and sautéed onions in large bowl.
  • -Pour 1/3 of sour cream mixture into a lightly greased, large, baking dish; set dish and remaining sour cream mixture aside.
  • -Heat tortillas in microwave for app. 30 seconds (5 at a time).
  • -Spoon 2-3 Tablespoons of chicken mixture down center of each tortilla. Roll up tortillas; place tortillas, seam side down in prepared dish. Pour remaining sour cream mixture over enchiladas.
  • -Bake at 400 for 25 minutes. Sprinkle remaining cheese and bake 3-5 minutes or until cheese melts. Serve with chilled tomato mixture. Serves 10.

Obaapa Gifty
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These enchiladas were a bit too time-consuming to make, but they were worth the effort.


Rama Lee
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I've never made enchiladas before, but these were easy to follow and turned out great!


Megan Carlile
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I'm not a big fan of enchiladas, but I really enjoyed these. The sour cream sauce was creamy and flavorful, and the chicken was tender and juicy.


Tarald Hovet
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These enchiladas were a bit bland for my taste, even after I added extra seasoning.


Robi Boss
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I've made these enchiladas several times and they're always a hit with my family and friends.


Rogelio
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These enchiladas were a bit too spicy for my taste, but I was able to tone it down by using less chili powder.


sbfungirl
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I love the creamy sour cream sauce in these enchiladas. It's so flavorful!


Joyanto Ghosh
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These enchiladas were easy to make and they turned out great! I'll definitely be making them again.


Holly Price
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I'm not a fan of green enchiladas, but I decided to try these anyway and I'm glad I did! They were surprisingly good.


Renea Oudan
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These enchiladas were a bit time-consuming to make, but they were worth the effort. They were so delicious!


The pink flamingo
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I've made these enchiladas several times and they're always a hit! I love the creamy sour cream sauce and the tender chicken.


Aida Stancu
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These enchiladas were a bit bland for my taste. I added some extra chili powder and cumin to the sauce, and that helped a lot.


Agi Helen
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I love the flavor of these enchiladas, but they were a little too spicy for my taste. Next time I'll use less chili powder.


MAsif Oadrajpoot
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These enchiladas were easy to make and turned out great! I used rotisserie chicken to save time, and it worked perfectly.


Big Zeee
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I'm not a big fan of sour cream, but I really enjoyed these enchiladas. The sauce was creamy and tangy, and it paired perfectly with the chicken and cheese.


Musa Ali
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I made these enchiladas for a potluck and they were a huge success! Everyone loved them and asked for the recipe.


Seth Speight
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These enchiladas were a hit with my family! The sour cream sauce was creamy and flavorful, and the chicken was tender and juicy. The spice level was perfect for us - just a little bit of heat without being overpowering.


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