Moms Easy Sour Cream Chicken Enchiladas Recipes

MOM'S EASY SOUR CREAM CHICKEN ENCHILADAS

Mom's Easy Sour Cream Chicken Enchiladas image

Make and share this Mom's Easy Sour Cream Chicken Enchiladas recipe from Food.com.

Provided by The Stuebingers

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

8 -10 reduced-fat tortillas
1 (5 ounce) can chicken
green onion, chopped
1 (8 ounce) package reduced-fat Mexican cheese blend
10 3/4 ounces Healthy Request cream of chicken soup
10 3/4 ounces nonfat sour cream

Steps:

First, prepare the enchiladas. Set out each tortilla and scoop in cheese, green onion, and canned chicken. I usually eye ball this, but its roughly a little less than 1/2 cup cheese per tortilla.
Roll up each tortilla once filled and place in a baking dish coated with nonstick spray.
For the sauce: In a bowl combine the can of cream of chicken soup with the same amount of sour cream.
Coat the top of the rolled tortillas with the sauce. Sprinkle some cheese on top.
Bake at 350 degrees for 25 minutes.
Serve immediately. Enjoy!

SHREDDED CHICKEN ENCHILADAS

Shredded Chicken Enchiladas image

Need an amazing Shredded Chicken Enchilada recipe? Look no further! My Sour Cream Chicken Enchilada recipe is a fantastic dinner idea, and perfect for when you're craving Tex-Mex!

Provided by Erin @ Delightful E Made

Time 45m

Number Of Ingredients 8

Ingredients

1/4 c. (4 Tbsp.) butter
1/4 c. flour
1 (16 oz.) container, sour cream
1 (14.5 oz.) can, chicken broth
1 (7 oz.) can, mild green chilies
16 oz. Slow Cooker Mexican Shredded Chicken
1 c. shredded cheddar or Mexican blend cheese
8-10 medium tortillas

Steps:

Preheat oven to 350 degrees. Lightly spray a 9x13" baking dish with non-stick baking spray or coconut oil spray. Set aside.
In a medium saucepan, melt the butter. Add the flour, whisk together and cook for about 5 minutes over medium heat. Add the chicken broth and whisk together until combined. Continue to cook over medium heat until the broth becomes slightly thicker. Add the sour cream and chilies and whisk together until smooth.
To the prepared baking dish, add approximately 1 cup of the sauce to the bottom of the pan.
Begin building the enchiladas by placing about 2 oz. of shredded chicken into the center of a tortilla, add about 1 Tbsp. of the shredded cheese over the top of the chicken. Roll and then place into the bottom of the baking dish with the sauce. Roll the rest of the tortillas with the chicken and cheese in the center.
Pour the remaining sauce over the top of the enchiladas. Add the rest of the shredded cheese over the top of the enchiladas. Bake the enchiladas for 20-25 minutes.
Remove from oven and let cool for 5 minutes before serving. Top with your choice of toppings like cilantro, guacamole, pico de gallo salsa and jalapenos.

Nutrition Facts : ServingSize 2 enchiladas

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