My whole family gets excited when these White Chicken Enchiladas with Green Chile Sour Cream Sauce are on the menu! I cook a family pack of chicken and then freeze the extra for future recipes. 29 Pints of Sour Cream (16 ounces each) = 464 ounces sour cream or 3.625 gallons of sour cream. Place 1/4 cup reserved chicken, 1 tablespoon cheese, and 1 teaspoon onion on each tortilla and roll into a cigar shape. You are going to love this next recipe for Chicken Enchiladas with Sour Cream White sauce because it is … Remove ¾ cup and set aside. Chicken Enchilȧdȧs with Sour Creȧm White sȧuce. Then, add the diced or shredded chicken and green chilis and mix it all up. One online reviwer claims, "These were excellent! This Sour Cream Chicken Enchiladas recipe will have everyone begging for more! Place a few spoonfuls of chicken … Preheat oven to 375° F and spray a 9x13 baking pan with non-stick cooking spray. Made with homemade white enchilada sauce, shredded chicken & melty cheese! This is probably one of our all-time favorite enchilada recipes. You are going to love it… These are the same ingredients used to make chicken enchiladas, but easier than rolling up a bunch of tortillas. I have clarified the instructions a provided a more step by step instructions that will make it easier to get it perfect first time and every time. Ingredients: 16 oz. Lightly fried corn tortillas are stuffed with flavorful jerk chicken and plenty of cheese, smothered with a creamy habanero-sour cream sauce and then baked to perfection. Sour Cream Chicken Enchiladas are an easy Tex-Mex style dinner idea. 29 (10.5 ounce) cans of Cream of Chicken Soup = 304.5 ounces of cream of chicken soup 290 flour tortillas 2 cups of cheese (8 ounces) x 29 = 58 cups of cheese or 232 ounces of cheese 3 chicken breasts x 29 = 87 chicken breasts - or use whole chickens / turkeys etc. Step 3 Divide the chicken mixture among the tortillas. Chicken Enchiladas with Sour Cream White sauce. Sour Cream Chicken Enchiladas feature corn tortillas rolled up with juicy, shredded chicken and melty cheese; they’re topped with a tangy, irresistibly creamy white sauce speckled with sauteéd jalapeños, and baked until bubbly in casserole form!Free of any canned soup, you’ll find this easy, homemade Sour Cream Enchilada Sauce almost too good to be true. Heat until onions are transparent. Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Meanwhile, to make the sauce, in a saucepot on medium-low, melt the butter. These white chicken enchiladas also freeze well so you can even make a double batch. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=74633 Mix together the chicken mixture with the sour cream mixture in a large saucepan and add the chicken broth. I would go out of my way to not share a recipe - especially if it was a favorite of my friends and family. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. If it’s too thick, add a little bit of milk. Add the cream of chicken soup, sour cream, some of the enchilada sauce, and a little salt and pepper to a mixing bowl. Place in baking dishes and cover with remaining sour cream mixture and cheese. A family-friendly weeknight winner! It comes together in no time and it tastes divine. https://www.bigoven.com/recipe/creamy-chicken-enchiladas/160035 For those times you crave Tex-Mex with a little island flair, these jerk chicken enchiladas are just what you need. In a saucepan, mix together sour cream, soup and cilantro. Also, I like to add refried beans or drained pinto beans to these enchiladas! Also, I used leftover turkey instead of the chicken." This creamy baked dish … Reasons to love sour cream chicken enchiladas. By gardenia. Heat through and set aside. Pour a little enchilada sauce in the bottom of your baking dish and spread it. Tender juicy chicken, onion and loads of cheese are wrapped in flour tortillas and smothered in a simple homemade sour cream sauce, topped with cheese and baked until brown and bubbly! Sour Cream Chicken Enchiladas- a low carb, Trim Healthy Mama friendly TEXMEX dish! My family has made enchiladas for as long as I can remember (our favs include these: Chicken Enchiladas or even these Red Cheese Enchiladas). Throw in the diced Serrano chiles and cook until soft, about 3 or 4 minutes. Sour Cream & Cream cheese = WIN! 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. Recipe Tips for Sour Cream Chicken Enchiladas. I love that these enchiladas are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store. I dipped the tortillas in the sauce to make the rolling easier. And then something happened. QUICK– Although the meal has plenty of complex flavors, you will be happy to know that it takes just 10 minutes to prep. The main differences in the various versions of this recipe was the amount of chicken. Check out our post on how to freeze casseroles if you are interested in turning this into a freezer meal. The chicken does have a lot of moisture that renders during cooking but when I shred it with forks, the chicken soaks up all of that flavorful juice. sour cream 1 can cream of chicken soup 1 tbls. Sour Cream Chicken Enchiladas are rich, creamy and easy to make! No joke. In a large bowl, combine the shredded chicken, 1 cup of cheese, remaining enchilada sauce, condensed cream of chicken soup, sour cream, and salsa. Creamy, cheesy, and quick to prepare, these are sure to be a favorite. This recipe is by far, one of my favorites! I was finally able to update my Sour Cream Chicken Enchiladas recipe. Ingredients. These sour cream chicken enchiladas are super creamy and cheesy. 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