White Chicken Enchiladas With Green Chile Sour Cream Sauce Recipe 435
WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE
Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.
Provided by Danelle
Categories Main Dishes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
- Mix the chicken together with 1 cup of the cheese.
- Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
- In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
- Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
- Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
- Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
- Bake for 20 to 25 minutes or until golden and bubbly.
- Sprinkle with cilantro just before serving.
Nutrition Facts : Calories 440 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 727 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHICKEN ENCHILADAS...WHITE SAUCE...RICH!
From an old Southern Living mag. Top these with fresh tomatoes, iceberg lettuce, sour cream and salsa. Hope you enjoy these!
Provided by vrvrvr
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.
- Add sour cream, green chilies and cayenne. Remove from heat.
- In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.
- Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.
- Pour remaining sauce on top.
- Bake at 350 for 30 minutes, covered.
- Remove from oven, take off foil and sprinkle cheese over top.
- Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.
Nutrition Facts : Calories 615.9, Fat 36.6, SaturatedFat 19.2, Cholesterol 135.8, Sodium 723.1, Carbohydrate 33.5, Fiber 2.2, Sugar 6.1, Protein 37.8
WHITE CHICKEN ENCHILADAS
White Chicken Enchiladas with green chili sour cream sauce. It is seriously even better than it looks!
Provided by Flavorite
Categories Entree,Dinner
Time 40m
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 282 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 enchilada, Sodium 419 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Provided by aaronspool
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 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.
WHITE CHICKEN ENCHILADAS
Whip up the cheesiest, dreamiest dinner you've ever had with my sensational White Chicken Enchiladas! Guaranteed to please even the pickiest eaters!
Provided by Kathleen
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Spray a 9 X 13-inch baking dish with cooking spray and set aside. Preheat oven to 350 degrees.
- In a small bowl, combine chicken and 1 cup of Monterey Jack cheese. Fill tortillas with this mixture and roll each one up then place seam side down in the prepared pan.
- Melt the butter in a skillet. Sprinkle flour over melted butter and whisk to combine. Cook for 1 minute to remove the flour taste. Remove the skillet from heat and whisk in broth. Place back on the heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don't skip this step- if the sauce is too hot and you add the sour cream it will curdle it-yuck!) Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved.
- Pour sauce over enchiladas and add remaining cheese over top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly. Turn on the broiler and broil until the top is nicely golden. Top with chopped green onions and serve.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 897 kcal, Carbohydrate 39 g, Protein 45 g, Fat 63 g, SaturatedFat 33 g, Cholesterol 191 mg, Sodium 1472 mg, Fiber 1.5 g, Sugar 5.5 g
SOUR CREAM CHICKEN ENCHILADAS
Simple and satisfying chicken enchiladas with a creamy sour cream and green chile sauce.
Provided by Annalise
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease a casserole dish and set aside.
- Melt butter in large skillet over medium heat. Add onion and green chiles and cook until softened, 3-4 minutes.
- Add flour and stir to combine. Add chicken broth a little at a time while stirring constantly, until all broth has been added and sauce is smooth. Stir in sour cream. Cook 2-3 until thickened.
- In a large bowl add half of the sauce, all of the chicken, and half of the cheese. Working with one tortilla at a time, spread some filling down the center, roll up, and place seam side-down in the casserole dish.
- Pour remaining sauce on top of the enchiladas and sprinkle with remaining cheese.
- Cover dish with foil and bake for about 20 minutes. Uncover and bake 15-20 minutes more until sauce is bubbling. Serve immediately as desired.
Nutrition Facts : Calories 428 kcal, Carbohydrate 35 g, Protein 24 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 84 mg, Sodium 1193 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE
Even your pickiest eater will love this Mexican chicken casserole. It is so easy and even easier if you use rotisserie chicken, especially if you are short on time.
Provided by Faxo
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray 9 x 13 inch pan with non-stick cooking spray. Combine cooked, shredded chicken and 1 c. cheese. Fill tortillas with the mixture; roll each one; place rolled enchiladas side by side in the greased pan. Melt butter in a saucepan over medium heat. Stir flour into butter; whisk 1 minute over heat. Add stock/broth and whisk together. Cook over heat until thick and bubbles up. Take off heat and let sit a little bit so it isn't so hot that it will curdle the sour cream; add in sour cream and chilies. Pour mixture over enchiladas, then spread remaining cheese on top. Bake 20-23 minutes; broil 3 minutes to brown the cheese. **You can add onion and any other ingredients that you would like to the mixture to tailor it to your own taste.
Nutrition Facts : ServingSize 1 bowl, Calories 295 cal
WHITE CHICKEN ENCHILADAS (CREAMY GREEN CHILE)
Delicious White Chicken Enchiladas, smothered in an creamy, cheesy sauce. So simple to make and so tasty!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. Spray a 9x13 inch baking dish with nonstick spray.
- In a large bowl, stir together the chicken, enchilada sauce, 1 cup cheese, 7 ounces green chiles, and onion.
- Place 2-3 tablespoons of the chicken mixture and fill each tortilla down the center, rolling to close. place in the baking dish, seam side down. I put 8 tortillas along the long side of the baking dish and then squeezed in the extra two along the side.
- Make the cheese sauce.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour until smooth.
- Pour in the chicken broth and whisk to combine. Allow to simmer and thicken for 2-3 minutes.
- Stir in the sour cream and remaining 7 ounces green chiles.
- When bubbling, stir in 1 cup cheese and stir until melted and smooth.
- Pour the sauce over the enchiladas, fully covering. Top with the last remaining 1/2 cup cheese.
- Bake for 25-30 minutes or until bubbly and slightly browned. Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 699 kcal, Carbohydrate 50 g, Protein 43 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 144 mg, Sodium 1594 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
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