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Wednesday, May 25, 2022

Recipe: Chicken Enchiladas with Sour Cream

This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results

Chicken Enchiladas With Sour Cream Ingredients

  • 2 teaspoons vegetable oil

  • 6 (6 ounce) boneless skinless chicken breasts, cut into 1-inch pieces

  • 1 medium onion, chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon garlic salt

  • teaspoon dried oregano leaves

  • 1? cups sour cream

  • cup chopped roasted red bell peppers (from a jar)

  • 1 (4.5 ounce) can Old El Paso chopped green chiles, drained

  • 3 cups shredded Mexican cheese blend

  • 2 (10 ounce) cans Old El Paso red enchilada sauce

  • 12 Old El Paso flour tortillas for burritos, 8 inch

How to Make Chicken Enchiladas With Sour Cream

  1. Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.

  2. In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.

  3. Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.

  4. Spread heaping 3/4 cup chicken mixture on center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.

  5. Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.

  6. Bake about 50 minutes or until enchiladas are hot. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.

Chicken Enchiladas With Sour Cream Nutritions

  • Calories: 416.1 calories

  • Carbohydrate: 25.6 g

  • Cholesterol: 81.6 mg

  • Fat: 22.1 g

  • Fiber: 1.5 g

  • Protein: 27.8 g

  • SaturatedFat: 10.2 g

  • ServingSize:

  • Sodium: 996.2 mg

  • Sugar: 2.4 g

  • TransFat:

  • UnsaturatedFat:

Chicken Enchiladas With Sour Cream Reviews

  • This recipe is really delicious. My family can be very picky, and when I made it for them, they all loved it. Very easy. I improvised and used fresh bell peppers instead of out of the can.

  • I make these for the guys at work and I have gotten nothing but good responses every time.

  • Delicious The chicken mixture alone is so good by itself

  • Doubted it at first but just follow instructions and be amazed

  • Great enchiladas that arent extremely heavy. Didnt have chiles, so had to add some more spices to have enough flavor. Very good:)

  • I used someone elses recipe yesterda, my family ddidnt like it. I made this one tonight, they LOVED it Thanks

  • Excellent Ive made this several times, basically as is, and I get rave reviews from everyone

  • This was the first time I ever made enchiladas and I wasnt sure how my picky eaters would like I them. Im glad I can say they were a major hit. I also made the enchilada sauce. They were better then some I have had at some restaurants.I will definitely made them again.

  • Made as described and it was delicious. Also made half a batch with added corn and black beans - loved this but not all family members like beans. Only change was adding extra cheese (Monterey Jack). I have extra chicken filling left over and Im going to try it in a quesadilla tomorrow.

  • This was my first time making enchiladas and my family thought they turned out perfect. I followed the recipe exactly and I will make this again.

  • These were good, except the brand of sauce I got was too spicy for my 7 yr old. I even got mild. Next time I wont get Las Palmas. I only used 1lb of chicken but I added a can of black beans. To save on calories, I used plain greek yogurt instead of sour cream. Couldnt tell at all

  • Love this recipe. It does take some time to prepare everything but the flavor is great. I love the chicken mixture just by itself. Will definitely make this again

  • Delicious I have made this twice now. The first time I followed the recipe exactly and they were amazing. The second time I used chopped red bell pepper instead of the jarred roasted red peppers because we like a little crunch. I tossed the peppers in with the onions first for a few minutes, then added the chicken. I also added 1/2 a can of black beans because my family likes them. Either way, so good

  • I made these using Morningstar Farms Chikn strips and they turned out terrific. The only thing I didnt like was that the flour tortillas were gummy in texture. Maybe I used too much sauce? Next time I might try corn tortillas for a firmer texture. But a really good new recipe for us---thanks

  • Ive made these several times. Last time I changed one thing and it made SUCH a difference Instead of seasoning the chicken with cumin, use 2 tbsp of taco seasoning. It really takes the flavor to the next level

  • Easy to make. Added shredded zucchini for extra veggies.They were a hit

  • Very good recipe In the past my enchiladas didnt come out well. The corn tortillas are too dry and corny and the flour are too gluey. I used "whole wheat, high fiber, low carb tortillas"...perfect consistency for a tortilla.I accidentally used reduced fat cheese and it was FINE, ....I ll never go back to regular tortillas. BF says add corn.

  • It was very bland. Im really glad I didnt add all the sour cream it said to, it would have been soupy. Im still on the hunt for a good recipe

  • Excellent basic recipe. I added a can of black beans. You could/add delete vegetables based on your familys preference. Very good and would work well with green sauce as well.

  • It is good as we make it a lot now.

  • I cook the chicken in the crock pot adding taco seasoning, green chiles and roasted peppers. Shred the chicken and add to the cheese/sour cream mixture and bake as directed. Everyone at work loves them

  • I give this recipe credit for inspiring me. I used a pre-cooked chicken, didnt have enchilada sauce so I used a can of Manwich (sloppy joe) sauce ,that I added cumin to. Made 4 big enchiladas, and they were delicious and so easy.

  • Good but not bursting with flavor . Needs additional seasonings

  • My husband is not a fan of Mexican food, but I am. This recipe was the exception - he loved it The only changes I made were that I only used 1 cup of light sour cream, and I used a combination of chicken breasts and boneless thighs. I did find that using 3/4 cup of the filling only made 9 enchiladas, so I would probably use a little less per roll the next time. This one is definitely a keeper

  • Have made this 3 or 4 times and it is always a hit.Many times I halve the recipe with excellent results.

  • Great recipe...however like every dish I make I adjusted for what I had in my cupboards. I used previously cooked chicken and tossed it in after the onions were almost cooked and continued the recipe from there. I also didnt have enough chicken so I adjusted the amounts of the sour cream and cheese. Other than those 2 adjustments I followed the recipe and WOW great dish.

  • Very tasty. 6 chicken breasts is a lot for my family so I did 3 plus a can of white beans, but came up slightly short on filling for the last couple enchiladas. Next time Ill try two cans of beans. The seasoning was just right for us wimps using mild enchilada sauce and chiles with a slight reduction in the cumin.

Source: Chicken Enchiladas with Sour Cream

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