ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE
Love this recipe!!! This is a combination of recipes that Dh and I came up with. It's my filling recipe and his sauce recipe. This looks like a lot of work, but really it's not. I usually make the filling up ahead of time and then all I have to do is roll them and make the sauce. Serve with black beans and spanish rice! Enjoy!!
Provided by KPD123
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
- Combine the first 8 ingredients in a bowl. Set aside.
- To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
- Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
- Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
- In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
- Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
- Bake at 375 degrees for 20 minutes or until warm and bubbly!
- Garnish with green onions.
Nutrition Facts : Calories 762, Fat 43.4, SaturatedFat 20.3, Cholesterol 133.1, Sodium 1188.5, Carbohydrate 54.9, Fiber 5.7, Sugar 5.5, Protein 38.6
CHICKEN AND BLACK BEAN ENCHILADAS IN SOUR CREAM SAUCE
It was a cold and snowy day, and I was hungry for enchiladas. I didn't have the ingredients for my usual recipe, I didn't want to run to the store, so I just made this one up with what I had on hand.
Provided by Moki5786
Categories Chicken
Time 1h5m
Yield 24 enchiladas, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in a stock pot.
- Add diced vegetables and saute until tender.
- Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
- Add spices to taste, and cook for another minute or so.
- Whisk in the chicken broth and bring to a boil.
- When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
- Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).
- Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
- While the sauce is cooking, use a food processor and chop the chicken finely.
- Mix chicken, beans, and 1 cup of cheese in a bowl.
- Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).
- Pour the sauce over top, sprinkle with the remaining cheese.
- Bake for 45 minutes, or until bubbly and a little browned on the top.
CHICKEN, BLACK BEAN AND SOUR CREAM ENCHILADAS
Lots of enchilada recipes here on Zaar, but I didn't see this one. This recipe was based from a recipe I found in a Kraft cookbook, since I didn't have enough of all the ingredients called for in the recipe I improvised and came up with this. Quick, easy and yummy!
Provided by Busy Lindsay
Categories < 60 Mins
Time 50m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
- Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
- Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
- Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
- Serve with lettuce, tomato, salsa and sour cream.
Nutrition Facts : Calories 639.8, Fat 26.5, SaturatedFat 13.4, Cholesterol 63.6, Sodium 1645.1, Carbohydrate 73.5, Fiber 6.5, Sugar 2.5, Protein 28.3
SOUR CREAM CHICKEN AND BLACK BEAN ENCHILADAS
Steps:
- In a large frying pan either cook chicken in 1 tsp. oil or place already cooked chicken. After 5 minutes, add diced onion, jalapenos and mushrooms and cook another 5 minutes or so, until the onions start to turn translucent. Add taco seasoning and water per directions and continue cooking for 5 minutes.
- While that's cooking, in a large bowl combine all 4 cans of soup with the sour cream. Split mixture, putting half in a smaller bowl. Drain water from black beans and corn and add to chicken mixture, just till warm. Turn off heat and add to the sour cream mix still in the large bowl.
- Put a thin layer of the sour cream mix from the smaller bowl in the bottom of a baking pan to prevent sticking. Fill the tortilla with chicken mix and place seam side down in the pan. Top with the remaining sour cream mix from the small bowl when pan is full. Then cover with a layer of the Mexican style cheese.
- Bake at 350°F for 30 or 40 minutes or cheese is melted and mixtures are bubbling.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN AND SOUR CREAM ENCHILADAS WITH FAGE TOTALANDREG; GREEK YOGURT
Sour cream and FAGE Total® Greek Yogurt cool this spicy Mexican themed dish.
Provided by Food Network
Time 30m
Number Of Ingredients 10
Steps:
- Fry the onions, chilies, and add the garlic after about 5 minutes. Add the chicken pieces. Cook on a low heat until the chicken pieces are cooked through - about 10 minutes. Meanwhile mix the yogurt, sour cream and mushroom soup in a large bowl. Add contents of the frying pan and stir in seasoning. Fill the burritos with the mixture and roll them up, putting them seam-side down in a dish or baking tin. Pour over the rest of the filling, sprinkle with the grated cheese and put in a hot oven (400°F) for 15 minutes, or until the cheese is toasted. Serve with a green salad or rice.
CHICKEN AND SOUR CREAM ENCHILADAS
Make and share this Chicken and Sour Cream Enchiladas recipe from Food.com.
Provided by 2Bleu
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, stir together chicken, 1/2 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Set aside.
- Saute onion in hot oil over medium-high heat 5 minutes. Add to chicken and cheese mixture.
- Spoon chicken mixture evenly at one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13x9 baking dish. Set aside.
- Whisk together 8 oz green chiles, milk, and flour in a saucepan over medium heat. Gradually add remaining cheese, stirring constantly, until cheese is melted.
- Pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce. Bake enchiladas at 400 degrees for 20 to 25 minutes or until bubbly.
- Top with remaining green chiles and serve.
Nutrition Facts : Calories 786.1, Fat 42.4, SaturatedFat 22.6, Cholesterol 132.9, Sodium 1719.2, Carbohydrate 58.1, Fiber 3.7, Sugar 7.3, Protein 42.4
CHICKEN AND SOUR CREAM ENCHILADAS
Rolled up with tender chopped chicken and salsa in a luscious sour cream and cheese sauce, these weeknight-quick enchiladas are a surefire family pleaser.
Provided by My Food and Family
Categories Home
Time 50m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine chicken, 1 cup each sour cream and cheese, 1/4 cup salsa, cilantro and cumin.
- Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with remaining salsa. Cover.
- Bake 30 min. Sprinkle with remaining cheese; bake 5 min. or until melted. Top with lettuce, tomatoes and remaining sour cream.
Nutrition Facts : Calories 530, Fat 27 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 115 mg, Sodium 1070 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 5 g, Protein 32 g
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