Best 4 Sour Cream Chicken Enchiladas By Mccormick Recipes

Indulge in a culinary delight with our selection of tantalizing sour cream chicken enchiladas recipes, each offering a unique twist on this classic Mexican dish. From the traditional flavors of our classic sour cream chicken enchiladas to the bold and spicy kick of our green chile sour cream chicken enchiladas, our recipes cater to a range of palates. Experience the creamy goodness of our sour cream chicken enchiladas with roasted red pepper sauce or savor the zesty tang of our sour cream chicken enchiladas with tomatillo salsa. For those seeking a healthier option, our low-carb sour cream chicken enchiladas are a guilt-free indulgence. And for a fun and interactive meal, our sour cream chicken enchilada casserole is perfect for a crowd. With step-by-step instructions and a list of all the necessary ingredients, these recipes are easy to follow and guarantee a delicious and satisfying meal.

Here are our top 4 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

Ingredients

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

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

Ingredients

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

Ingredients

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.

SOUR CREAM CHICKEN ENCHILADAS BY MCCORMICK®

Sour Cream Chicken Enchiladas by McCormick® image

These creamy enchiladas, stuffed with chicken, onion, bell pepper strips and green chiles and topped with melted cheese, will turn dinner into a Mexican fiesta.

Provided by Allrecipes Member

Time 1h25m

Yield 10

Number Of Ingredients 10

Ingredients

2 packages McCormick® Enchilada Sauce Mix
3 ½ cups milk
1 cup sour cream
1 (4.5 ounce) can chopped green chiles, drained
2 tablespoons oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1 medium onion, thinly sliced
1 medium bell pepper, cut into thin strips
10 (8 inch) flour or corn tortillas
2 cups shredded Mexican cheese blend

Steps:

Preheat oven to 325 degrees F. Stir Sauce Mix and milk in medium saucepan. Stirring constantly, cook on medium heat 5 minutes or until thickened. Stir in sour cream and chiles; set aside.
Heat 1 tablespoon of the oil in large skillet on medium heat. Add chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add onion and bell pepper; cook and stir 10 minutes or until tender. Return chicken to skillet. Stir in 1/2 cup of the sauce.
Spread 1/2 cup of sauce in lightly greased 13x9-inch baking dish. Heat tortillas as directed on package. Divide the chicken mixture evenly among each tortilla. Fold over tortillas sides; place seam-side down in baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese.
Bake 40 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 435.8 calories, Carbohydrate 40.3 g, Cholesterol 60.4 mg, Fat 20.1 g, Fiber 2.2 g, Protein 21.8 g, SaturatedFat 10.4 g, Sodium 1057.9 mg, Sugar 5.2 g

Tips:

Using a food processor or blender to create a smooth and creamy sour cream sauce.
Shred your chicken breasts using two forks or a stand mixer for a quick and easy method.
Use a large skillet to cook the chicken and vegetables to ensure even cooking.
Layering the ingredients in a casserole dish helps to create distinct layers of flavor.
Covering the enchiladas with foil during baking helps to keep them moist and prevent them from drying out.
Let the enchiladas rest for a few minutes before serving to allow the flavors to meld.
Top the enchiladas with additional sour cream, cheese, or chopped cilantro for a garnish.

Conclusion:

These Sour Cream Chicken Enchiladas offer a delicious and satisfying meal that combines the tangy flavor of sour cream with tender chicken and a variety of vegetables. With its simple preparation and customizable ingredients, this recipe is sure to become a favorite in your kitchen. Whether you're looking for a weeknight dinner option or a dish to impress your guests, these enchiladas won't disappoint. So gather your ingredients, preheat your oven, and get ready to indulge in this flavorful Mexican-inspired dish!