Sour Cream Chicken Enchiladas Recipe : Creamy Salsa Verde Chicken Enchiladas Belle Of The Kitchen : I used black beans in this dish but you can use whatever you have to hand.. Do not allow sauce to boil, but gently heat through. Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll. Place 1/4 cup reserved chicken, 1 tablespoon cheese, and 1 teaspoon onion on each tortilla and roll into a cigar shape. Melt butter in a saucepan over medium heat. Stir sour cream, chicken, and 1 cup of the cheese into onion mixture until blended.

Allow to rest for 10 minutes then pull apart with two forks to shred. Pour remaining sour cream sauce over top. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Combine the chicken, sour cream, salt, and pepper in a bowl; Pour over the rest of the enchilada sauce.

Prep dish with tortillas, chicken, and cheese.

I used black beans in this dish but you can use whatever you have to hand. Grill the chicken on each side for about 5 minutes or until cooked through. In a large saucepan, whisk flour and broth until smooth. Stir in flour and cook for about a minute or until golden brown. Spoon remaining mixture onto top of the tortillas and cover pan with foil. Sprinkle remaining cheese on top; Pour remaining sour cream sauce over top. Roll up tortillas and place seamside up on a grease sprayed 11 x 7 baking dish. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Bake in the preheated oven until sauce is bubbling and the cheddar cheese is melted, about 25 minutes. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Stir sour cream, chicken, and 1 cup of the cheese into onion mixture until blended. Place 1/4 cup reserved chicken, 1 tablespoon cheese, and 1 teaspoon onion on each tortilla and roll into a cigar shape.

Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Combine the chicken, sour cream, salt, and pepper in a bowl; Cover with foil and bake for about 35 minutes, until bubbly and warm. Grease the baking dish before adding the sauce for easy removal.

Heat tortillas in conventional or microwave oven until soft.

Bake 5 minutes longer or until cheese is melted. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Combine chicken, onion, sour cream and 1 cup of cheese in a bowl. Spoon onto crushed tortilla chips. Combine soup, sour cream, and rotel in saucepan and heat slowly, stirring often. Add in the salsa and sour cream and stir until combined. Grease the baking dish before adding the sauce for easy removal. To make the enchiladas, heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. In a large saucepan, whisk flour and broth until smooth. In a large skillet over medium heat, heat 1 1/2 teaspoons oil and cook tortillas in batches until soft, about 1 minute per side, adding oil as needed. In a large bowl mix chicken, cheese and only 1 cup of salsa mixture. In a large bowl, combine the chicken, chili powder, garlic salt and cumin. In a bow, combine the cream of chicken soup, sour cream, milk, chilies, and seasonings cut 6 tortillas into 4 equal pieces (by cutting them in half twice) line the bottom of the baking dish with the tortilla pieces put 2 cups (1/2) of the shredded chicken over the tortilla pieces

Pour the sauce on top of the tortillas. Place 1/4 cup reserved chicken, 1 tablespoon cheese, and 1 teaspoon onion on each tortilla and roll into a cigar shape. Slowly add chicken broth and whisk until completely smooth. Continue stirring until heated though, about 10 min. Stir sour cream, chicken, and 1 cup of the cheese into onion mixture until blended.

Pour remaining sour cream sauce over top.

Bake in the preheated oven until sauce is bubbling and the cheddar cheese is melted, about 25 minutes. Do not allow sauce to boil, but gently heat through. Roll, and place seam side down in a 13 x 9 baking dish that has a small amount of enchilada sauce coating the bottom. In a large saucepan, whisk flour and broth until smooth. Grease the baking dish before adding the sauce for easy removal. Combine chicken, onion, sour cream and 1 cup of cheese in a bowl. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Step 4 bake in the preheated oven until bubbling and cheese is melted, about 30 minutes. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Top with the remaining cup of cheese. Ground cumin, chile, salsa verde, chicken, tortillas, small red onion and 9 more. Stir together chicken, 1/4 cup sour cream, and 1 1/2 cups shredded monterey jack cheese. Pour remaining sour cream mixture over all and top with shredded cheese.

Place 1/3 cup chicken mixture down the center of each tortilla sour cream enchiladas recipe. Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll.