Recipes

[ciao_bella]

Since the weather here in NJ was miserable yesterday, I decided to try a new recipe for Sour Cream Chicken Enchiladas.   My family and I enjoyed them. 

[PinkyPetunia]

Looks tempting.  Save me some.  I am in NJ too. 😀

[AngelPuppy1]

@ciao_bella 

That lools so yummy!  Could you post the recipe???? 

[Witchy Woman]

@ciao_bella 

Looks yummy...any leftovers?

I'd love to have the recipe if it is simple.

Thanks.

[SXMGirl]

@ciao_bella  Tampa Cake Girl posted a recipe for this last week and it sounded so good.  If this is her recipe, how did it taste?

[ciao_bella]

@SXMGirl @Witchy Woman @AngelPuppy1 @

Sour Cream Chicken Enchiladas 

SOUR CREAM CHICKEN ENCHILADAS

• 1 lb chicken breast, diced (I used boneless chicken thighs b/c it’s what I had on hand)

• 1 medium onion, minced

• ½ teaspoon cumin
•  
• ½ teaspoon chili powder
•  
• ½ teaspoon garlic powder
  

2  tablespoons vegetable or olive oil 

(8 inch) flour tortillas, softened

2 cups grated Monterey Jack Cheese, divided (I used bagged Mexican 3 Cheese Mix) 

• ¼ cup butter

• ¼ cup flour

     1 (15 ounce) can chicken broth

• 1 cup sour cream

• 1 (4 ounce) can chopped green chiles
•  

• In a frying pan, cook chicken and onion, cumin, garlic powder and chili powder together in oil over medium-high heat until chicken is just done.
• Divide cooked chicken evenly between 8 tortillas; add about 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 or butter.
• 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 until sauce thickens.
• Remove from heat; stir in sour cream and green chilies. Stir until  sour cream is completely mixed and sauce is smooth.
• Pour sauce evenly over enchiladas.
• Top with remaining 1 cup cheese or more  and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

*  Especially good served with a side of Spanish rice.  

**Note..I sort of rolled them more like a burrito to keep all the good filling inside.  

[ciao_bella]

Different recipe than hers.

[SXMGirl]

@ciao_bella  Thanks for the recipe.  This is hers.  

1 rotisserie chicken, shredded

2 teaspoons packaged taco seasoning

1 can of Rotel

1 can of green chiles, drained

1 can cream of chicken soup, divided

1 1/2 cups sour cream

1 cup whole milk

12 ounces Mexican Cheese, divided

1 package tortillas, taco/fajita size 10 count

Scallions for garnish, optional  

Preheat oven to 350 degrees. Spray non-stick cooking spray in a 13 x 9 pan.

In a large bowl, shred chicken. Add can of Rotel, 1/2 can cream of chicken soup, drained green chiles and combine.

In a separate bowl, whisk the remaining cream of chicken soup, sour cream and milk together.  Place 3-4 Tablespoons of chicken mixture in the center of the tortilla. Add a couple tablespoons of cheese. Roll and place seam side down in your pan. Continue until 10 enchiladas are made. Pour sour cream sauce over the enchiladas. Top with cheese.

Bake for 30 minutes or until hot and bubbly. Serve with your favorite side dishes, we had rice and refried beans. Enjoy!

[ciao_bella]

@SXMGirl   Thanks...will give hers a try too!

[ciao_bella]

@SXMGirl     How much chicken...it's missing from your recipe