Time 55m Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees. Warm olive oil in a saute pan, over medium heat. Cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through. Warm tortillas in the microwave for 30 - 60 seconds, until pliable. Add 1/8 cup of cooked chicken to the center of the tortillas, and top with 2 tablespoons of shredded cheese. Roll tortillas and place seam-side down in a greased casserole dish. In a small saucepan, melt butter over medium heat. Sprinkle in flour, and whisk to form a roux. Slowly add in chicken broth, whisking constantly until incorporated and no clumps remain. Remove from heat. Add in sour cream and diced chilies and stir to combine. Add salt and pepper to taste. Pour sauce over rolled tortillas. Top with remaining cup of shredded cheese. Bake in preheated oven for 20 minutes.
Time 50m Yield 12 Number Of Ingredients 8 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.
Time 45m Yield 12 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray., In a large saucepan, whisk flour and broth until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in sour cream and Monterey Jack cheese until melted., Pour sauce over enchiladas; sprinkle with Mexican cheese blend., Bake, uncovered, at 350° until bubbly, 15-20 minutes. Top with tomatoes if desired.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Heat tortillas in oil (corn or flour) and drain. Place 1 T of mixture in the middle and roll up – line them all up in a casserole and when done – pour what’s left over on top and cover with cheese. Bake 350 for 20 minutes. Top with salsa or any relish you like. P.S. I make my own soup. I melt butter or margarine and add enough flour to make a thin paste and some salt and pepper. I cook this about 2 min while stirring with a whisk as it thickens. Then I add 1 can of beef broth and some powdered chicken stock and when it gets to the consistency I want I add the 2 cans of chicken & the juice, sour cream (opt) and some chopped jalapenos. After rolling up the tortillas I bake- 5 min before done I top with mexican cheese and some chopped tops of green onion. We serve salsa on the side.
More about “20 min sour cream chicken enchiladas recipes”
Time 2h Yield 6 Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Rub melted butter onto the chicken breasts and place in a baking pan. Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). While the chicken is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Add diced tomatoes, tomato sauce, chile peppers, sugar, cumin, chili powder, oregano, basil, and salt; bring to a boil. Reduce heat, cover, and simmer for about 20 minutes. Remove from the heat. Remove chicken from the oven. Remove and discard skin and bones. Cut meat into 12 strips. Keep oven on. Dip a tortilla into the tomato sauce to soften. Place 1 piece of chicken and about 2 tablespoons Monterey Jack cheese in the center of the tortilla. Roll and place, seam-side down, in a 9x13-inch baking dish. Repeat with remaining tortillas, chicken, and cheese. Stir sour cream into the remaining tomato sauce; pour over enchiladas. Sprinkle with remaining cheese and cover with aluminum foil or a lid. Bake until heated through, about 45 minutes.
