Green Chile Chicken And Sour Cream Enchilada Casserole Recipes
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
This Green Chile Chicken Enchilada Casserole can be on your dinner table in 30 minutes all in one pot! It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 F degrees.
- Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese.
- In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9x13 inch baking dish.
- Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
- Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
- Place the dish in the oven and bake for 25 minutes.
- Top with chopped cilantro, green onions, and tomatoes before serving.
Nutrition Facts : ServingSize 1 enchilada, Calories 319 kcal, Carbohydrate 22 g, Protein 18 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 60 mg, Sodium 872 mg, Fiber 2 g, Sugar 6 g
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.
Provided by SGRCOOKI
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
- With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
- Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
- Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g
CREAMY GREEN CHILE CHICKEN ENCHILADAS
These Green Chile Chicken Enchiladas are easy to make, satisfyingly rich, cheesy, creamy and saucy - no dry chicken enchiladas here! - with flavor exploding homemade green chile sour cream white sauce (no cream soup)! These Chicken Enchiladas come together in a snap with the use of juicy rotisserie chicken, store bought green chiles and salsa verde sauce. They can be made ahead of time and refrigerated for an easy make-ahead dinner.
Provided by Jen
Time 1h
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in olive oil over medium heat in a large saucepan. Add onion and sauté 3 minutes. Sprinkle in flour and garlic and cook for 2 minutes (it will be thick). Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chilies, chicken bouillon and spices. Bring to a boil then reduce to a simmer until thickened. Remove from heat and stir sour cream.
- Add chicken to a large bowl. Stir in 1 cup Green Chile Sour Cream Sauce and 2 cups cheese.
- Spread 1/2 cup Green Chile Sour Cream Sauce on the bottom of a lightly greased 9x13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla (approx. ½ cup), roll them up tightly and line them in the dish seam side down. Top enchiladas evenly with remaining Green Chile Sour Cream Sauce followed by remaining cheese.
- Bake uncovered at 350 degrees F for 30-35 minutes or until cheese is completely melted and center is hot. Broil until cheese is golden (optional). Top or serve with desired garnishes.
SIMPLY AUTHENTIC SOUR CREAM CHICKEN ENCHILADAS
With an easy sour cream sauce, these easy hand rolled green chile, cheese & chicken stuffed enchiladas are a classic recipe.
Provided by Stacey | SouthernDiscourse.com
Categories Main Course
Number Of Ingredients 12
Steps:
- Preheat oven to 375° Fahrenheit. Spray (1) 9x13 and (1) 8x8 pan with non stick cooking spray.
- In a skillet over medium heat, melt 2 Tbsp butter. Add onion and garlic. Saute until translucent. Mix in green chiles. Remove from heat. Add in shredded chicken and cheese. Mix well.
- Spoon about 1/4 C of chicken onto each tortilla. Tightly roll tortilla and place seam side down in baking dish. (Tortillas roll best when chicken is placed more to the side than down the center of the tortilla.) Set enchiladas aside. If there is any leftover filling, save it to add to the sauce.
- In a skillet over low heat, melt 3 Tbsp butter. Add flour and use a whisk to blend all of the flour and butter together until thick and smooth. Pour in broth and whisk again until smooth. Whisk in sour cream until smooth and creamy. Add any leftover filling to sauce. Remove from heat and pour over enchiladas.
- Top enchiladas with cheddar cheese. Bake for 20-25 minutes until cheese is melted and sauce bubbling around the edges.
CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE
Make and share this Chicken Enchiladas With Green Chili Sour Cream Sauce recipe from Food.com.
Provided by Jazz Lover
Categories Poultry
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13 pan
- Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
- In a sauce pan, melt butter, stir in flour and cook 1 minute.
- Add broth and whisk until smooth.
- Heat over medium heat until thick and bubbly.
- Stir in sour cream and chilies.
- Do not bring to boil, you don't want curdled sour cream.
- Pour over enchiladas and top with remaining cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
Nutrition Facts : Calories 543.1, Fat 35, SaturatedFat 19.6, Cholesterol 82.5, Sodium 1288.4, Carbohydrate 37.6, Fiber 2.3, Sugar 4, Protein 19.7
SOUR CREAM CHICKEN ENCHILADAS
A delicious and easy recipe for sour cream chicken enchiladas
Provided by Andrea
Categories Main Course
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.
SOUR CREAM CHICKEN ENCHILADA CASSEROLE
Crispy, cheesy and has a great taste. Also tastes like chicken nachos! Serve with Lipton® Spanish rice.
Provided by DiRkFaN41
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Layer tortilla chips in the bottom of the prepared baking dish.
- Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
- Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 534 calories, Carbohydrate 29.2 g, Cholesterol 92.5 mg, Fat 36.2 g, Fiber 2 g, Protein 24.6 g, SaturatedFat 17.6 g, Sodium 874.2 mg, Sugar 1.1 g
CHICKEN ENCHILADA CASSEROLE IN GREEN CHILE AND SOUR CREAM SAUCE
Not the most "healthy" recipe, but it's very tasty! Very creamy and rich enchilada chicken casserole. If you prefer the more traditional rolled enchiladas, all you have to do is place the chicken and sauce mix (approx 3 Tbsp) in the center of each corn tortilla, roll, and place in casserole dish with the seam side down...then cover the rolls with remaining sauce and cheese. I was feeling lazy, so I did it casserole style.
Provided by jd_2077
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Place chicken breasts in large soup pan and cover with water. Add cumin, garlic powder, onion powder, and bouillon cube. Boil over med-high heat for 25 minutes or until chicken is done. Remove chicken from pot and place in a plastic bowl. Reserve 2 c of the "broth".
- Mix 2 c of broth, sour cream, green chiles, onion, garlic, and 1/2 cheese. Bring to a boil stirring continuously. Cook for 10 minutes or until sauce thickens slightly and remove from heat.
- Shred chicken breasts and add 1 c of the sauce to the chicken. Mix well.
- Using a soup ladle, spread a small amount of the sauce in a 9x13" casserole dish. Place 6 of the corn tortillas along the bottom of the dish, overlapping slightly. Spoon 1/2 of the chicken mixture over tortillas. Repeat.
- Pour remaining sauce over top layer of tortillas and sprinkle remaining cheese over the entire dish.
- Cover with aluminum foil and bake for 45 minutes at 375 degrees. Take casserole out of oven, remove foil, and bake for an additional 5 minutes to brown cheese.
- Remove from oven and let stand for about 3-5 minutes. Serve and enjoy!
More about "green chile chicken and sour cream enchilada casserole recipes"
GREEN CHILI CHICKEN ENCHILADA CASSEROLE - HOT ROD'S RECIPES
From hotrodsrecipes.com
Estimated Reading Time 5 mins
- In a bowl mix together the cream of chicken soup, 1/3 cup sour cream, 1/3 cup enchilada sauce, salt and pepper. Add chicken and diced green chilis and just mix until everything is combined.
- Pour 1/4 cup enchilada sauce into the bottom of 8 x 8 baking pan and spread it out until most of the bottom is covered. Use 3 tortillas to cover the bottom of the pan. Cut as needed to fill gaps.
- Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with a 1/3 cup enchilada sauce.
GREEN CHILE CHICKEN ENCHILADA CASSEROLE (WITH SOUR CREAM ...
From kitchenfunwithmy3sons.com
- In a large bowl, beat together the cream cheese, green chiles, and sour cream until blended. Stir in the chicken.
- Create layers in the casserole dish, beginning with enough enchilada sauce to coat the bottom, and then layers of tortillas, chicken mixture, cheese, and sauce. Repeat at least once.
- Cover and bake for 45 minutes. Uncover and continue baking for an additional 15 minutes or until the cheese has melted and the edges bubble.
10 BEST SOUR CREAM CHICKEN ENCHILADA CASSEROLE RECIPES ...
From yummly.com
10 BEST SOUR CREAM GREEN CHILE CHICKEN ENCHILADAS RECIPES ...
From yummly.com
LAYERED GREEN CHILE CHICKEN ENCHILADA CASSEROLE | VIDEO
From mykitchenescapades.com
Estimated Reading Time 3 mins
- Spread a thin layer of enchilada sauce in the bottom of the pan, then layer on 6 tortillas. Spread one can of beans over the tortillas, then sprinkle on half the chicken and half the cheese. Drizzle 1/3 of the enchilada sauce over the first layer, add 6 more tortillas, and repeat the above process one more time.
- Top with the remaining 6 tortillas then evenly spread the remaining 1/3 sauce over the top. Bake uncovered for 35-40 minutes, until the edges of the casserole are bubbling. Let sit for 10-15 minutes before serving.
HATCH GREEN CHILE CHICKEN ENCHILADA CASSEROLE - GREAT GRUB ...
From greatgrubdelicioustreats.com
Estimated Reading Time 5 mins
- Add onions, garlic, chicken breasts, *roasted Hatch chiles to crock pot and pour a 15 oz can of green enchilada sauce over chicken, sprinkle with cumin and pepper.
- Cover and cook on high for 5-6 hours. Once done, shred chicken and leave in crock pot until ready to assemble the enchiladas, then scoop out shredded chicken with a slotted spoon to remove the excess liquid when adding to baking dish.
EASY CHEESY CHICKEN ENCHILADA CASSEROLE • LOVE FROM THE OVEN
From lovefromtheoven.com
Estimated Reading Time 4 mins
- In a medium size bowl, combine sour cream and taco seasoning and mix well. Chop or shred chicken into small pieces. Add to sour cream mixture and stir to combine.
- Pour approximately 1/2 inch of enchilada sauce into the baking dish, making sure to fully cover the bottom of the dish.
- Place a layer of tortillas onto the enchilada sauce to cover the bottom of the pan. This will be approximately 6 enchilada pieces.
BEST CHICKEN ENCHILADA CASSEROLE (MAKE AHEAD & FREEZER ...
From carlsbadcravings.com
Estimated Reading Time 10 mins
- Melt butter in olive oil over medium heat in a large saucepan. Add onion and sauté 3 minutes. Sprinkle in flour and garlic and cook for 2 minutes (it will be thick). Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chilies, chicken bouillon and spices. Bring to a boil then reduce to a simmer until thickened. Remove from heat and stir in sour cream until combined.
- Remove ½ cup enchilada sauce and spread it evenly in the bottom of the prepared baking dish (it will be thin).
GREEN CHILI CHICKEN ENCHILADA CASSEROLE ⋆ REAL HOUSEMOMS
From realhousemoms.com
Estimated Reading Time 6 mins
- In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper. Add chicken and diced green chilis. Mix until everything is combined.
- Pour 1/4 cup enchilada sauce into the bottom of an 8-inch x 8-inch baking pan and spread it out until the bottom is covered. Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.
- Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with 1/3 cup enchilada sauce. Use 3 more tortillas to cover the first layer.
SOUR CREAM CHICKEN ENCHILADAS - LAUREN'S LATEST
From laurenslatest.com
Estimated Reading Time 4 mins
- Preheat oven to 350 degrees. Spray one 9x13 and one 9x9 glass dish with nonstick cooking spray and set aside. {If you have a larger casserole/lasagna pan, use that.}
- Spread chicken and 2 cups shredded cheese down the center of each tortilla and roll up. Place into prepared dish.
- For the sauce- Melt butter over medium heat in a saucepan. Whisk in flour and cook 1 minute. Slowly whisk in chicken stock and bring to boil to thicken. Reduce heat to low and add in milk, salt, pepper, sour cream, diced green chiles, and cumin. Cook another minute to heat thoroughly.
- Pour sauce over filled tortillas and spread to the edges as best as possible. {I like to also take a rubber scraper/spatula and slide it in between each enchilada to make sure that sauce gets all around each one!}
GREEN CHILE-CHICKEN CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
5/5 (114)Servings 12
- Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
- Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.
GREEN CHILE & SOUR CREAM CHICKEN ENCHILADAS ...
From yellowblissroad.com
Estimated Reading Time 8 mins
- Place chicken breasts in the pot of your slow cooker and pour in lime juice and chicken broth. Sprinkle in seasoning over and around the chicken. Stir it up and replace the lid. Cook on high for 3-4 hours if frozen, 2-3 hours if fresh.
- Heat a medium saucepan over medium heat. Melt 2 tablespoons of butter, then whisk in 2 tablespoons of flour. Cook, whisking often, until golden; 2-3 minutes.
- Preheat oven to 375 degrees F. Grease a 13x9-inch pan with nonstick cooking spray. Ladle about some of the sauce into the bottom of the pan - just enough to coat - and spread to coat evenly.
SOUR CREAM CHICKEN ENCHILADA BAKE - ALEX DAYNES
From alexdaynes.com
4.5/5 (222)Category DinnerServings 8Total Time 30 mins
- Melt the butter in a medium saucepan; stir in the flour. Add the broth all at once and cook, stirring constantly, until the mixture thickens and bubbles.
- Stir in the sour cream, cumin, salt, pepper, and green chiles. Cook until the mixture starts to bubble, but do not boil. Set aside.
CHICKEN ENCHILADA CASSEROLE {EASY + DELICIOUS ...
From fivehearthome.com
Estimated Reading Time 4 mins
- Adjust rack to center position of oven. Preheat oven to 350°F. Lightly spray a 9- by 13-inch baking dish with cooking spray.
- Make the white sauce by melting butter in a medium saucepan over low heat. Add the garlic to the pot and saute until fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute. Slowly and gradually whisk in milk and 1/2 cup chicken stock. Increase heat to medium and stir continuously for several minutes until sauce is smooth and thickened. Remove pot from the heat and stir in cumin, garlic powder, and chili powder. Stir in the salsa verde and the sour cream until smooth. Add salt and freshly ground black pepper, to taste.
- Evenly scatter half of the shredded chicken in the bottom of the baking dish. Dollop half of the sauce on top of the chicken and use the back of a spoon to spread it in an even layer. Arrange half of the corn tortilla quarters on top, overlapping slightly and tearing in half to fill in any gaps, if necessary. Sprinkle half of the grated cheese on top. Drizzle the entire surface with 1/2 cup of the remaining chicken broth, including corners and edges. Repeat layers of chicken, sauce, tortillas, cheese, and final 1/2 cup broth. Evenly sprinkle diced green chiles over the top of the casserole.
- Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 30 minutes, until hot and bubbly.
BEST GREEN CHILE SOUR CREAM CHICKEN ENCHILADAS RECIPE ...
From pinkpeppermintdesign.com
- Prepare your 9x13 pan by adding a few spoonfuls of enchilada sauce into the bottom of your pan and spreading it around.
- In a large bowl add shredded chicken, 1.5 cups of cheese and chopped green chiles. Mix together.
- Heat oil in a small frying pan and lightly fry your tortillas to soften them and make them easier to fill/roll. Be sure to drain your tortillas on a paper towel before filling to remove excess oil.
- Lay one tortilla flat and spread a generous spoonful of sour cream down the middle of the tortilla.
SOUR CREAM AND GREEN CHILE CHICKEN ENCHILADAS - THE ...
From thedefineddish.com
- In a large bowl, combine all of the chicken filling ingredients. Stir until well combined and set aside.
- Spread 1 cup of the salsa verde across the bottom of a 12 inch cast iron skillet (or a 9 x 13 casserole dish) so that it evenly coats the bottom.
GREEN CHICKEN ENCHILADA CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
SOUR CREAM CHICKEN ENCHILADA CASSEROLE - SO CHEESY!
From smartschoolhouse.com
GREEN CHILE CHICKEN AND SOUR CREAM ENCHILADA CASSEROLE RECIPES
From tfrecipes.com
WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE ...
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #casseroles #main-dish #oven #easy #one-dish-meal #equipment
You'll also love
Related Search