QUESO BLANCO CHICKEN ENCHILADAS
I love chicken enchiladas made with sour cream, but most of the recipes I found for them were lacking in flavor. I added a few spices and came up with this recipe. We love it Simple and tasty!
Provided by Country Cook in Okl
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix soup, sour cream, 6 ounces of the grated cheese,green onions,green chili,cumin,cilantro,garlic salt,oregano,pepper and chicken together. This mixture can sit overnight or made as soon as mixed. Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining 2 ounces of cheese.
- Bake at 350 for 20 minutes.
Nutrition Facts : Calories 681.4, Fat 44.8, SaturatedFat 15.2, Cholesterol 79.7, Sodium 1094.3, Carbohydrate 48.2, Fiber 5.8, Sugar 7.4, Protein 24.8
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Rich Ard
[email protected]I'm going to make these enchiladas for my next party.
rahaf abusaif
[email protected]These enchiladas are a great way to use up leftover chicken.
Imagica Barker
[email protected]I can't wait to make these enchiladas again. They're so good!
Priscilla Fiagah
[email protected]I'm going to try making these enchiladas with different fillings, like ground beef or vegetables.
Gabby Qūëëñ
[email protected]These enchiladas are perfect for a quick and easy weeknight meal.
Rs Robi
[email protected]I topped my enchiladas with sour cream, salsa, and guacamole. They were so good!
Elijah Tieri
[email protected]I added some black beans to my enchiladas for extra protein. They were delicious!
DeepNubed
[email protected]I'm not a fan of corn tortillas, so I used flour tortillas instead. They worked just fine.
Ahmad Only
[email protected]I made these enchiladas for a potluck, and they were a huge hit. Everyone loved them!
Saiah Jas
[email protected]I'm a vegetarian, so I used tofu instead of chicken. The enchiladas were still delicious!
muhammad omar seif
[email protected]These enchiladas were so good, I ate two of them! I'm definitely going to make them again soon.
Sunshine Creger
[email protected]I accidentally used too much salt, so my enchiladas were a bit too salty. Be careful not to over-salt the sauce.
April Alton
[email protected]I had a hard time finding queso blanco, so I used a combination of cheddar and Monterey Jack cheese. It worked out just fine.
Viola Zwivhuya
[email protected]These enchiladas were a bit too spicy for my taste, but I still enjoyed them. I'll probably use less chili powder next time.
Nabukalu Hadijah
[email protected]I'm not a big fan of enchiladas, but these were really good. The chicken was moist and tender, and the sauce was delicious.
Samuel Ogidan
[email protected]The queso blanco sauce is amazing! It's so creamy and flavorful. I could eat it by the spoonful.
Arhdjoa Xeny
[email protected]I love how easy these enchiladas are to make. I can have them on the table in less than 30 minutes. They're also a great way to use up leftover chicken.
Parker Feathers
[email protected]These enchiladas were a hit with my family! The queso blanco sauce was creamy and flavorful, and the chicken was perfectly cooked. I will definitely be making these again.