Cheesy Sour Cream Chicken Enchiladas Best Recipes

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CHEESY SOUR CREAM CHICKEN ENCHILADAS

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Cheesy Sour Cream Chicken Enchiladas image

AWESOME AND DELICIOUS!! The first time I prepared this dish my DH went crazy scraping his plate! A good OAMC dish for the freezer. Very creamy and easy to prepare. The added toppings give much flavor. This recipe makes a very pretty dish for guests!

Provided by Seasoned Cook

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients:

  • 2 cups cooked chicken (shred or diced)
  • 1 (10 3/4 ounce) cream of chicken soup
  • 3 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup salsa
  • 1/2 teaspoon chili powder (or to taste)
  • 8 (6 inch) flour tortillas
  • 1/2 cup cheddar cheese
  • 1 plum tomato, chopped
  • 1 tablespoon green onion, diced

Steps:

  • In a medium bowl mix soup, cream cheese, sour cream, salsa and chili powder.
  • In a large bowl mix chicken, cheese and only 1 cup of salsa mixture.
  • Place 3 tablespoons of chicken mixture in each tortillas. Roll up tortillas and place seamside up on a grease sprayed 11 x 7 baking dish.
  • Pour remaining salsa mixture over filled tortillas. Cover dish with foil.
  • Bake in a 350 degree oven for 45 minutes or until hot and bubbling.
  • Top with cheddar cheese and return to oven for 5 minutes. Sprinkle top with chopped tomatoes and diced green onion. (If desired spoon additional salsa on top.).
  • Enjoy!

SOUR CREAM CHICKEN ENCHILADAS

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Sour Cream Chicken Enchiladas image

Make and share this Sour Cream Chicken Enchiladas recipe from Food.com.

Provided by Lisa Young

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients:

  • 2 cups chicken breasts, cooked & shredded
  • 1 tablespoon chili powder or 1 tablespoon taco seasoning
  • 1 can cream of chicken soup
  • 1 (8 ounce) container sour cream
  • 1 can Rotel tomatoes & chilies, drained
  • 12 corn tortillas
  • cheddar cheese, grated
  • onion, chopped
  • vegetable oil

Steps:

  • Combine the shredded chicken with the chili powder and set aside.
  • Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often.
  • Wilt tortillas in vegetable oil and pat dry with paper towel.
  • Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll.
  • Place tortilla rolls in casserole dish.
  • Top with remaining sauce, cheese, and onions.
  • Bake at 350 degrees for about 30-40 minutes or until sauce is bubbly.

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