RECIPE: REC: Sour Cream Chicken Enchiladas a T&T favorite of my family...

RECIPE:
gayle-mo

gayle-mo

Well-known member
I've been making these enchiladas for 10 years and though they are not 'authentic Mexican' they are very tasty! My girls love these!

Sour Cream Chicken Enchiladas

12 flour tortillas, room temperature

1 pt.sour cream

2 - 8 oz, softened cream cheese

1 can cream of chicken soup

4 cups cooked shredded chicken breast

1 onion, chopped fine

1 can diced green chilies, chopped fine

1 12 oz can evaporated milk

12 oz.shredded jack cheese

Mix sour cream, cream cheese, chicken soup, chilies and chopped onions together in saucepn on low heat until cream cheese melts. Thin sauce with a a small amount of condensed milk if needed.

Spray baking pan with Pam. Spread a small amount of thinned sauce on bottom of the baking dish. Dip each tortilla into sauce then place 1/3 cup chicken inside, along with a couple of tablespoons of the sauce. Roll tortillas

and place, seam down, in baking pan. Thin leftover sauce with milk, if needed, and pour over top of enchiladas. Top with shredded jack cheese Bake in 350 hot oven, approx 25 mins until bubbly.

* I usually use more Jack - add some inside with the chicken.

Lower fat versions of ingredients are good in this recipe, too.

 
Thanks for the info, Mia! There's never been any left to freeze. My DH and girls

eat till they're gone! LOL One year I made these for Christmas Eve when we had 15 people here and I made a ton of them. They ate them all evening until they were gone.

I'm glad to know they freeze well, though! Just in case!

I've made them with corn tortillas before, too.

 
Looks like this will be my pick for the Superbowl.Along with this crock pot pulled pork REC:

This was posted yesterday on my MSN home page. I think it may be from Better Homes and Gardens.

Crock pot pulled pork
1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
3/4 cup cider vinegar(I plan to use just 1/2 cup of white vinegar, can't stand cider vinegar, and add a T of frozen apple cider)
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
16 kaiser rolls, split and toasted
Coleslaw

Directions
1. Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.

2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw. Makes 16 servings.

 
Sounds great! What other ideas do y'all have for Superbowl Sunday? I'm cooking that day

and would love to hear your menus....

TIA!

 
Rec: Modified version of sour cream chicken enchiladas

Chicken Enchiladas (I think originally pulled from an allrecipes.com posting)

Not necessarily authentic and uses canned soup -- but my family loves it and it's easy.

INGREDIENTS

* 1 (10.75 ounce) can condensed cream of chicken soup (can use fat-free)
* 1/2 cup sour cream (can use lowfat)
* 1 tablespoon margarine
* 1 onion, chopped ( I used the Trader Joe's frozen peppers instead, sometimes)
* 1 teaspoon chili powder
* 2 cups chopped cooked chicken breast
* 1 (4 ounce) can chopped green chile peppers, drained
* 8 (8 inch) flour tortillas
* 1 cup shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl mix the soup and sour cream; set aside.
3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

I like cilantro and sprinkle some chopped cilantro on top. This freezes well.

To freeze: assemble and then cover tightly with saran and then foil. Defrost 24 hours in fridge and then remove saran and bake as usual.

 
Is cream cheese usually replaceable with sour cream and vice versa?

Gayle, I will definitely have to try your version because my kids and hubby love enchiladas. The one big difference I noticed is that your recipe uses both sour cream and cream cheese in place of the sour cream in my recipe. I know that when I am making twice baked potatoes and if I run out of sour cream, I'll throw in a block of cream cheese instead as a substitute. Can it be done in other recipes, too? Always love new variations on a theme. Thanks!

 
You must log in or register to reply here.
Back
Top