Best 3 Chicken And Sour Cream Enchiladas Recipes

ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE

Steps:

• To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
• Combine the first 8 ingredients in a bowl. Set aside.
• To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
• Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
• Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
• In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
• Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
• Bake at 375 degrees for 20 minutes or until warm and bubbly!
• Garnish with green onions.

CHICKEN AND BLACK BEAN ENCHILADAS IN SOUR CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a stock pot.
• Add diced vegetables and saute until tender.
• Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
• Add spices to taste, and cook for another minute or so.
• Whisk in the chicken broth and bring to a boil.
• When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
• Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).
• Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
• While the sauce is cooking, use a food processor and chop the chicken finely.
• Mix chicken, beans, and 1 cup of cheese in a bowl.
• Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).
• Pour the sauce over top, sprinkle with the remaining cheese.
• Bake for 45 minutes, or until bubbly and a little browned on the top.

CHICKEN, BLACK BEAN AND SOUR CREAM ENCHILADAS

Steps:

• Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
• Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
• Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
• Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
• Serve with lettuce, tomato, salsa and sour cream.