Best 5 Enchanted Sour Cream Chicken Enchiladas Recipes

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Indulge in the tantalizing flavors of Enchanted Sour Cream Chicken Enchiladas, a culinary masterpiece that combines the richness of sour cream, the succulent texture of chicken, and the vibrant zest of Mexican spices. This delectable dish, nestled within tender corn tortillas, is a symphony of flavors that will transport your taste buds to a realm of culinary delight.

Discover the secrets behind crafting this enchanting dish with our curated collection of recipes. Embark on a culinary journey, starting with the preparation of a flavorful sour cream sauce, the succulent chicken filling, and the zesty enchilada sauce. Delve into the art of assembling these divine enchiladas, ensuring each layer is perfectly balanced.

But the enchantment doesn't end there. This article also unveils variations of this classic dish, taking you on a global culinary adventure. From the tantalizing flavors of Creamy Salsa Chicken Enchiladas to the unique twist of Vegetarian Black Bean Enchiladas, each recipe promises a distinct flavor profile that will leave you craving more.

So, prepare to be captivated by the magic of Enchanted Sour Cream Chicken Enchiladas and embark on a culinary odyssey that will leave you enchanted.

Here are our top 5 tried and tested recipes!

SOUR CREAM CHICKEN ENCHILADAS



Sour Cream Chicken Enchiladas image

Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro.

Provided by Brenda

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 12

Number Of Ingredients 8

1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese

Steps:

  • To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
  • To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
  • Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 22.8 g, Cholesterol 40.4 mg, Fat 13.3 g, Fiber 2.4 g, Protein 13.1 g, SaturatedFat 7.2 g, Sodium 663.7 mg, Sugar 3.3 g

THE BEST SOUR CREAM CHICKEN ENCHILADAS



The best Sour Cream Chicken Enchiladas image

We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and an amazing sour cream sauce. These are the best Sour Cream Chicken Enchiladas and they get even better the next day and freeze great.

Provided by Eating on a Dime

Categories     Main

Time 25m

Number Of Ingredients 9

2 - 3 boneless chicken breasts (cooked and shredded)
½ onion chopped
1 can of rotel
1 tablespoon of taco seasoning (or half packet)
1 can of cream of chicken soup
1 8 oz container of sour cream
1 cup of milk
handful of shredded cheese (any kind will do!)
8-10 to tortillas

Steps:

  • Preheat oven to 350 degrees.
  • In a skillet, brown the onions until soft.
  • Add in the shredded chicken, taco seasoning, rotel, and HALF the can of cream of chicken soup.
  • Cook over low heat until mixed thoroughly.
  • Spoon the mixture evenly into the tortillas.
  • Roll and place in a 9x13 pan with the seam side down.
  • Continue to do this until your pan is full.
  • Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.
  • Pour mixture over your rolled tortillas. Sprinkle with cheese
  • Bake for 20 minutes until heated through.

Nutrition Facts : Calories 143 kcal, Carbohydrate 5 g, Protein 7 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 108 mg, Sugar 2 g, ServingSize 1 serving

SIMPLY SOUR CREAM CHICKEN ENCHILADAS



Simply Sour Cream Chicken Enchiladas image

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

Provided by Debs Recipes

Categories     Chicken Breast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb chicken breast, diced
1 medium onion, minced
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced

Steps:

  • In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  • Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  • Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  • Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
  • Remove from heat; stir in sour cream and green chilies.
  • Pour sauce evenly over enchiladas.
  • Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Nutrition Facts : Calories 507.3, Fat 29.5, SaturatedFat 13.9, Cholesterol 85.4, Sodium 755.8, Carbohydrate 35.6, Fiber 2.3, Sugar 3.7, Protein 24.3

SOUR CREAM CHICKEN ENCHILADAS



Sour Cream Chicken Enchiladas image

The popular "Magnolia Table" cookbooks by Joanna Gaines are full of Texas classics like king ranch, chicken spaghetti and this creamy version of chicken enchiladas. The combination of tart salsa verde (which has tomatillos and green chiles) with cream and melted cheese makes it special; don't use red enchilada sauce here. The cream of chicken soup mixed with the chicken meat makes a super-rich filling, but you can absolutely use an additional 8 ounces of sour cream instead if you prefer.

Provided by Julia Moskin

Categories     dinner, casseroles, poultry, main course

Time 50m

Yield 5 to 6 servings

Number Of Ingredients 12

Cooking spray
2 (10-ounce) cans mild green enchilada sauce
1 (10-ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream (1 cup)
4 cups shredded meat from 1 store-bought rotisserie chicken
1 (4-ounce) can diced green chiles
1 (14-ounce) bag grated mozzarella cheese (about 3 1/2 cups)
10 (8-inch) soft flour tortillas
1 tomato, chopped
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Cooked rice (preferably Mexican rice) and seasoned beans (preferably charro beans), warmed, for serving (optional)

Steps:

  • Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
  • In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
  • In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
  • Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
  • Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
  • Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.

SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your enchiladas. Start with freshly grated cheese, and use fresh sour cream for a creamy and tangy flavor.
  • Don't overcook the chicken. Chicken that is overcooked will be dry and tough. Cook it until it is just cooked through, and then remove it from the heat immediately.
  • Use a flavorful enchilada sauce. There are many different enchilada sauces available, so choose one that you like. If you're short on time, you can use a store-bought sauce. However, if you have the time, making your own sauce is easy and will give you more control over the flavor.
  • Assemble the enchiladas properly. To prevent the enchiladas from falling apart, make sure to layer them properly. Start with a layer of sauce, then add the tortillas, chicken, cheese, and sour cream. Repeat this process until all of the ingredients have been used.
  • Bake the enchiladas until they are golden brown and bubbly. This will take about 30 minutes. You can also top the enchiladas with additional cheese and sour cream before baking.

Conclusion:

Enchanted sour cream chicken enchiladas are an easy and delicious meal that the whole family can enjoy. They are perfect for a weeknight dinner or a special occasion. With a few simple tips and tricks, you can make the best enchiladas you've ever tasted. So next time you're looking for a flavorful and satisfying meal, give this recipe a try. You won't be disappointed!

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