How to Cook Yummy Easy Sour Cream Chicken Enchiladas

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Easy Sour Cream Chicken Enchiladas. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside. Heat the oil in a skillet over medium-high heat. We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and sour cream sauce.

And there is NO canned cream soup in my enchiladas -- Hope you give them a try! In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. An unbelievably easy sour cream chicken enchilada casserole recipe that it can be a weeknight recipe. You can cook Easy Sour Cream Chicken Enchiladas using 18 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Easy Sour Cream Chicken Enchiladas

  1. Prepare 3 cup of cooked chicken.
  2. It's 1/2 cup of roasted green chilis, chopped.
  3. You need 3/4 cup of low-fat sour cream.
  4. Prepare 1/4 tsp of cumin.
  5. It's 12 of white corn tortilla.
  6. It's 1 1/2 cup of Monterey Jack, cheddar, or vegan cheese, shredded.
  7. Prepare 1 tbsp of olive oil.
  8. You need 1 small of onion, peeled, diced fine.
  9. Prepare 1 tsp of chili powder, mild or hot.
  10. You need 1 tsp of cumin.
  11. It's 3 clove of garlic, minced.
  12. You need 28 oz of 1 can, crushed fire-roasted tomatoes.
  13. Prepare 1 tsp of organic sugar or agave.
  14. Prepare 1 of splash balsamic or red wine vinegar.
  15. Prepare 2 tsp of dried cilantro, or 1 tablespoon fresh minced cilantro.
  16. You need 1 of juice from a large fresh lime.
  17. It's 1 of cracked or lemon pepper, to taste.
  18. It's 1 of light olive oil, as needed.

A white sauce chicken enchilada using sour cream, chicken broth, jalapeno and cheese and rolled up in flour tortillas. Stir until melted, then cut fire off. Sour Cream Chicken Enchiladas are a favorite of mine. This Tex Mex classic is an easy dish to put together for a weeknight meal.

Easy Sour Cream Chicken Enchiladas instructions

  1. Lightly oil a 13x9" baking dish. Preheat oven to 350° F. In a mixing bowl, toss together the cooked chicken, chopped green chilies, sour cream or mayo, and lime juice; season with cracked or lemon pepper and cumin. Set aside..
  2. Make your Quickie Enchilada Sauce: Heat the olive oil in a medium saucepan over medium heat and gently saute' the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro. Stir and bring to a simmer. Cover and cook 15 to 20 minutes..
  3. To make the baked Enchiladas: Spread about a spoonful (about 4oz.) of the enchilada sauce in the bottom of the oiled baking dish. Heat each tortilla in a scant amount of hot light olive oil before you stuff it, till softened. Set the warm tortilla in the prepared baking dish and coat the tortilla. Spoon one-tenth of the chicken mixture into the center of the tortilla and roll it up into place, seam side down. Repeat for the remaining tortillas. Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro..
  4. Bake for 20 minutes, until cheese is melted, the sauce is bubbling, and the enchiladas are hot..
  5. Serve with crisp green salad, and offer salsa and fresh guacamole at the table..

I don't know about you, but I am always looking for a new way to prepare your basic chicken breast. I think that chicken breasts are wonderful because you can use them in. These rich and cheesy sour cream chicken enchiladas, which start with a rotisserie chicken to cut down on prep, are comfort food at its finest. If you're looking for a new way to transform rotisserie chicken into a quick weeknight meal, your search is complete. These enchiladas are comfort food at.

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