Vegetable And Green Chili Sour Cream Enchiladas Recipes

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
• Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
• Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
• Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

GARLIC PORK ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE RECIPE - (4.6/5)

Steps:

• Make the filling first. You can do this the day before if you like (its better the second day anyway). Filling: Cut the pork loin into 1-2 inch chunks. Peel and rough chop the garlic. Rough chop 1 of the onions. In a stock pot, heat the oil over medium-high heat. Add the pork to the pot and season with salt, pepper and adobo. Cook until there is no pink showing on the pork. To the stock pot, add the water, orange juice, garlic and onion. Stir. Bring to a full rolling boil then reduce the heat to medium so the liquid is still slowly bubbling. Cook until the liquid is just about gone, stirring occasionally. While the pork is cooking, remove the stems and seeds from the Poblanos and cut length-wise into 1/4 wide strips. Cut the onion into quarters then slice into half moon shaped pieces. When there is just a little liquid left toss in the poblanos and sliced onions. Start breaking up the pork chunks with your stirring spoon until is all shredded. Leave a few small chunks...they are great for a burst of flavor. Turn up the heat to medium high and cook (stirring often) until pork mixture starts to stick to the bottom of the pan and turn brown. The poblanos and onions should have cooked and softened by this time. Remove from heat. The sauce is easy to make and you can whip it up in just a few minutes. Sauce: In a medium saucepan, melt the butter. Whisk in the flour and make a roux. Cook the roux until the flour smell is gone. About 5 minute, whisking continually. Slowly whisk in the chicken broth. Bring to a boil, reduce the heat and whisk in the sour cream. Once the sour cream is incorporated add in the green chiles, black pepper and add the salt to taste. Simmer over low for 15 minutes. Assembly: Place 6 tortillas each in a Ziploc bag, seal it and microwave for 1 minute. This will steam the tortilla and leave them tender and not oily. Repeat this as needed. You dont want to do too many at once because they will cool and be difficult to work with. On a large sheet pan/jelly roll pan with the pan sitting with the longer side facing away from you add a couple tablespoons of sauce to coat the bottom. Take a tortilla, lay it in the sauce in the pan then flip it over so you have sauce on both sides. Fill the tortilla with the pork filling and a sprinkle of cheese. Roll it up and move to the end of the pan, seam side down. Put as much filling as you can but don't over stuff them or they will fall apart. You should be able to fit 2 rows of 11 enchiladas on the pan (2 enchiladas across the narrow length and 11 down the longer lenght). Repeat this step until you fill up the pan. You should have enough room in the pan for 22 enchiladas. Keep spooning sauce into the pan as you need it. You want both sides of the tortillas to have at least some sauce. Warning...the tortillas will be excessively hot coming out of the Ziploc bags. Top with the remaining cheese and bake at 400 degrees until the cheese on top is bubbling and starts to brown. Serve 2 enchiladas per person along with a wedge of lime and a sprinkle of cilantro on top.

MEXICAN SOUR CREAM AND CHEESE ENCHILADAS

Steps:

• --------Sauce------.
• In a bowl mix the yogurt, sour cream, green onions and green chili salsa.
• Pour the enchilada sauce into another bowl.
• ----CookingTortillas------.
• In hot oil, fry tortillas just until soft, drain and dip in sauce to coat.
• Place in a 9 x 13 baking pan or larger, making a single layer.
• Add part of the sour cream mixture and sprinkle with cheese.
• Repeat until pan is full, pour the remainder of the sauce over the top and add a final layer of cheese.
• Bake enchilada dish for 20-25 minutes at 325 degrees.

WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
• Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
• In a medium 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, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
• Pour over enchiladas and top with remaining cheese.
• Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

NEW MEXICO STYLE GREEN CHILI-SOUR CREAM ENCHILADAS

Steps:

• Saute the onions, garlic and green chilies in butter until the onions are translucent.
• Add the soup, milk, salsa and spices.
• Simmer over very low heat for 10 minutes, stirring often.
• While the sauce is simmering, fry the tortillas in hot oil until soft.
• (If the oil is hot enough, the tortillas only take a few seconds to get soft enough).
• Place tortillas on paper towels to get rid of excess oil.
• You can also soften the tortillas in the microwave for a few seconds wrapped in a dishtowel.
• Add the sour cream to the enchilada sauce and stir well.
• These enchiladas are served flat, stacked like pancakes on individual plates.
• Place a tortilla on plate, cover with sauce and cheese. These are not rolled enchiladas but are flat like a stack of pancakes.
• Repeat layers with as many tortillas as each person wants.
• I like 3; my husband always has 5.
• Pop the plate in the oven just long enough to melt the cheese.
• You can also place cooked diced chicken in the layers.
• This can also be prepared casserole style in a 9X13 dish.

SOUR CREAM CHICKEN ENCHILADAS PIONEER WOMAN

Steps:

• Start by preheating your oven to 400 degrees F.
• Spray a 9×13 baking dish with cooking spray.

VEGETARIAN GREEN CHILE ENCHILADAS

Steps:

• 1) Preheat oven to 350 degrees F. Add salsa ingredients except garlic, limes, and cilantro to a baking sheet. Drizzle all ingredients with olive oil and sprinkle with salt.
• 2) Roast veggies for 20-25 minutes until they are soft and slightly charred. Let veggies cool for a few minutes.
• 3) Add roasted veggies to a blender with lime juice, garlic, and cilantro and blend a few times until combined. It should be a finely ground salsa basically. You might have to blend in a few batches. Transfer blended salsa to a medium pot over medium-low heat to keep warm.
• 4) Prep filling ingredients by peeling peppers and slicing longwise into quarters, cutting corn off the cob, and grating cheese.
• 5) Pour a few tablespoons of salsa into a large 9×13 baking dish. Put a small skillet over low heat and add a tablespoon of vegetable oil. Once hot, add one corn tortilla and let cook in oil for five seconds per side just to warm it through.
• 6) Using tongs, transfer tortilla to pot with hot tomatillo sauce. Coat tortilla lightly in sauce. Transfer tortilla to a clean surface.
• 7) Add two pepper strips, some corn, and some grated cheese to the tortilla. Roll it up and pack it into the baking dish. Repeat until your baking dish is packed full of enchiladas.
• 8) IF you have leftover corn, sprinkle it on top of your enchiladas along with any extra tomatillo sauce (you should have 2 cups or so of sauce left). SPrinkle enchiladas with extra cheese and bake covered, for 15 minutes at 350 degrees F. Then uncover and bake for another 15 minutes.
• 9) Serve enchiladas with sour cream, cilantro, avocado, and hot sauce.