Delicious Sour Cream Chicken Enchilada Casserole Recipes

SIMPLY SOUR CREAM CHICKEN ENCHILADAS

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.

SOUR CREAM CHICKEN ENCHILADAS

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.

CHICKEN ENCHILADA CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
• In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

DELICIOUS SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Add butter to large skillet or pot and add diced onion. Cook until tender.
• Add chicken tenders and 1 cup chicken broth to same pot with cooked onion.
• Cook approximately 20 minutes on medium heat until chicken is done.
• Cut chicken into bite size pieces and put back in pot.
• Add 2 cans of cream of chicken soup, 1 cup of milk, sour cream, green chiles (drained), garlic powder and pepper; and 1 cup of cheese. Heat until everything is mixed and melted.
• In greased casserole dish, layer 6-8 corn tortillas (or flour, your preference).
• Then add half of the Sour Cream Soup/Chicken mixture.
• Sprinkle with a little cheese (1/2 cup)
• Add another layer of 6-8 tortillas, the rest of the sauce mixture and the rest of the cheese.
• Cover with foil and Cook in 350 degree oven for approximately 45 minutes.
• You can make this lower in fat by using the reduced fat soup and reduced fat or fat free sour cream, as well as reduced fat cheese.
• Before serving, you can add a few chives for garnish. Looks nice.

SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Ina large bowl, combine soup, sour cream, milk, chili, garlic, onions, and black pepper.
• Lay the layers in a greased baking dish:- 6 tortillas- 3 cups chopped chicken- Half the sauce- Half grated cheese, And repeat again: tortillas, chicken, sauce, cheese.
• Bake for 30-40 minutes until golden brown and bubble.