Variations To Sour Cream Chicken Enchiladas:
When it comes to any recipe, its important to be able to adjust it to your personal tastes. There are many ways to alter a recipe, including this one for sour cream chicken enchiladas. When making your own version consider the following:
- Change the soup. My recipe calls for cream of chicken soup. You can absolutely change this to cream of mushroom soup, or even cheddar cheese soup if you please.
- Add some heat. This is not written as a spicy recipe, but you can surely bring the heat by adding hot sauce or hot peppers to your liking.
A Few Changes You Can Make:
- Use a rotisserie chicken to save even more time.
- You can add in black beans
- Try it with ground beef instead of chicken
My family loves this recipe just the way it is but you can easily alter it to make it your own. Make sure you come back and let us know if you try any other variations by leaving a comment.
It is sure to be a family favorite after the very first time you make this recipe!
Tsp 5 Ml Chili Powder
Cover the skillet with a lid and allow the cheese to melt. Uncover and top with cilantro. 1 tbsp 15 ml olive oil. Remove from heat and top with cheese. Step 2 add the peppers, garlic and chili powder and cook and stir for 2 minutes. 2 cups 500 ml chopped red pepper. Step 3 remove the skillet Transfer the vegetables to a mixing bowl, then add the sauce, chicken, Nov 20, 2015 · mixed my shredded chicken with tomatoes and enchilada sauce adding the seasoning mix. 1 tsp 5 ml chili powder. After bubbly i sprinkled cheese on top. Then i put my torn corn 1 can campbells® condensed cream of chicken Jul 08, 2021 · instructions step 1 season the chicken as desired. Stir in the soup, water and salsa and.
Easy Chicken Skillet Enchiladas Recipe Beef n Rice Enchiladas Recipe | Taste of Home / Transfer the vegetables to a mixing bowl, then add the sauce, chicken, Nov 20, 2015 · mixed my shredded chicken with tomatoes and enchilada sauce adding the seasoning mix. 1 can campbells® condensed cream of chicken 2 cups 500 ml chopped red pepper. Remove from heat and top with cheese. Step 3 remove the skillet
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White Chicken Enchiladas Ingredients
The key to preparing your dish of easy chicken enchiladas with white sauce in 40 minutes or less is taking a little help from the deli department. Combine that little bit of help from the deli with a homemade cheesy white sauce and you have a weeknight dinner recipe the whole family will enjoy.
The finished dish of creamy white chicken enchiladas features bold flavors without being spicy and creamy without being too rich. And because you picked up a rotisserie chicken at the grocery store, cutting your prep time for this weeknight dinner in half, you may even find time to make a quick dessert.
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How To Make White Chicken Enchiladas With Cream Sauce:
Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray. Add in 1 cup of shredded cheese. Season with salt, pepper and a little Adobo seasoning.
Place chicken mixture in each of the flour tortillas.
Roll them all up and place them in your baking dish. Just squeeze them all in there.
In a medium sauce pan, melt butter. Whisk in flour and let cook and thicken for 1 minute
Add chicken broth and whisk until smooth.
Stir in sour cream and chiles. Be sure not to let the mixture boil.
Take sauce off the heat and pour it over the enchiladas. Top with remaining shredded cheese.
Bake for about 20-25 minutes. If youd like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly. Serve warm with your favorite sides.
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Broccoli Chicken & Rice Bake
You see chicken pasta bakes all the time, but this rice bake from Six Sisters Stuff mix it up a bit to create a delicious, filling and easy to cook dish.
What youll need
- Salt and pepper to taste
- 4 skinless large boneless chicken breasts
- ½ cup shredded Mozzarella cheese
How To make Broccoli Chicken & Rice Bake
- Preheat oven to 375°C.
- Stir the soup, water, rice, broccoli and onion powder in 9 x 13-inch baking dish.
- Place the chicken on top and season with salt and pepper. Sprinkle the bread crumbs on the top of the chicken and rice. Cover with foil.
- Bake at 375 degrees for 45 minutes or until done. Top with cheese and cover again with the foil. Place it on the counter top for 5 minutes to allow the cheese to melt.
Sour Cream Chicken Enchiladas
My family has made enchiladas for as long as I can remember .
Recently, we had a friend show us how to make another version for Creamy enchiladas using sour cream, cream of chicken soup, and cream cheese. We were hesitant to try them, but they were delicious!
We know these arent necessarily authentic Mexican food, but that doesnt mean they cant be good! These creamy chicken enchiladas have become a classic at our house now.
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Green Chili Chicken Enchilada Casserole
This Green Chili Chicken Enchilada Casserole has quickly become one of our favorites recipes to make. And eat. I really love how simple these types of casseroles are to make.
Its amazing how a handful of simple ingredients baked together can be so flavorful. I think what sets this green chili chicken enchilada casserole apart from others is the combination of the green chilies and the cream of chicken soup. A yummy combination in my book.
Feel free to substitute the Mexican Blend Cheese if you have a hard time finding it at your local grocery store. I think a nice Cheddar would work well with all the other ingredients.
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How To Make Creamy Chicken Green Chili Enchiladas
- Preheat oven to 350 degrees.
- In a medium-sized mixing bowl, combine soup, sour cream, green onions, and green chilies. Mix until well combined.
- Put half of the mixture in a separate bowl and add the chicken to it.
- Spread half of the remaining mixture, the one without chicken in it, on the bottom of a 9×13 pan. Reserve the rest for later.
- Put a large scoop of the chicken mixture in each tortilla. Roll tortillas up and place them close together in the 9×13 pan.
- Spread the reserved sauce over the rolled-up enchiladas.
- Cover with foil and bake at 350 degrees for 40-60 minutes or until edges are bubbling.
- Remove foil and sprinkle with cheese. Return to oven until cheese is melted.
- Garnish with cilantro or green onion, if desired.
Best Tips for making Creamy Chicken Green Chili Enchiladas
- You can use canned cream of chicken soup or mix up a quick batch of your own for the base of this recipe. If you make homemade cream of chicken soup, just make sure you keep it pretty condensed and thick.
- Closely place the rolled-up enchiladas together in the 9×13 pan. I have to squeeze them together to get all 10 to fit in the pan.
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Chicken Chimichangas Covered With Green Sauce
If youre craving a delicious Mexican food dish that is to die for, these chicken chimichangas are exactly what you need.
This makes the perfect weeknight meal, but we wont be mad at you if you cook it on the weekend.
With the cream of chicken soup, sour cream, and cream cheese, these chimichangas are so incredibly creamy.
Besides the creaminess, this recipe is loaded with cheesy flavor because it has Monterey Jack cheese and shredded cheddar cheese.
The only seasonings you need are the packet of taco seasoning mix, green olives, and jalapeno pepper. Sliced green onions are perfect for garnish.
If youre craving a big old pot of chili but dont have all of the ingredients for your regular recipe, this recipe is a good one to make.
In fact, it may actually win you over and become one of your favorite chili recipes.
This chili has just eight ingredients and that includes the spices.
Instead of canned tomatoes, you use a can of condensed tomato soup.
The only spice you need is chili powder, and the malt vinegar adds a surprisingly delightful kick.
Ingredients For Green Chile Chicken Enchiladas
- Chicken: shredded, rotisserie, or left over grilled chicken work great.
- Tortillas: corn, flour, or low carb tortillas for a keto-friendly option.
- Cream cheese: full fat or reduced fat cream cheese.
- Shredded cheese: shredded cheddar, Colby-jack or a blend.
- Green Chiles: mild, canned green chiles.
- Sour cream: full fat sour cream works best in this recipe.
- Green Enchilada Sauce: my favorite brand is Hatch, the flavor is amazing!
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Chicken Enchilada Soup Toppings & Fixings
My familys favorite part about this slow cookerchicken enchilada soup is the toppings! I like to put out bowls of toppings so that everyone can make their own creations. Tortilla strips are a must have for this dish, other great options are shredded cheese, sour cream, chopped cilantro, diced avocado and sliced olives.
This soup has all the flavors of chicken enchiladas with a fraction of the prep time. I always keep the ingredients on hand for busy days when I know I wont have a lot of time to cook dinner. This recipe is a hit with kids and adults alike, and is sure to become a part of your regular dinner rotation!
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How To Enjoy These Creamy Chicken Enchiladas Reheated:
If you store these properly they should last in your refrigerator for up to 4 days! I love to reheat them in the microwave all of the flavors have soaked together a bit longer and taste just as good a day or two later!
You can also pop them back in the oven, covered, for an additional 20 minutes, or until heated through.
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How To Make Sour Cream Sauce:
Sour Cream sauce is very easy to make. Generally, its sour cream mixed with cilantro, lime juice, garlic and salt.
However, for this recipe, I cheat a little bit and mix the sour cream with the cream of chicken soup. I think it makes the sauce creamier and add the same delicious filling that is in the enchiladas as well.
I hope you try out this new way of making sour cream sauce and let me know what you think.
Can I Make Green Enchiladas Soup On My Stovetop
Yes! Heres how to make Green Enchiladas Chicken Soup on your stovetop:
- In a large stockpot, add chicken and broth.
- Simmer until the chicken is done and can easily be pulled apart.
- Remove chicken and shred.
- Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted.
- Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!
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How To Make Sour Cream Chicken Enchiladas
PRINTABLE RECIPE BELOW!!!!
First step. Heat a teaspoon of olive oil in a large frying pan or skillet over medium heat. Add the onions and cook until translucent, stirring all the while.
Step two. Add the chicken to the onions in the frying pan. stir until combined.
Step three. Pour about to ½ cup of enchilada sauce over the chicken and onion mixture.
Just enough to coat the chicken.
Step 4. Add sour cream and parsley.
Stir until combined.
Step 5. Once the sour cream and parsley are fully combined, turn off the heat. Now add the shredded cheese. I usually add 2 to 2-½ cups. Sometimes more. It just depends on how cheesy I want it. I like the mixture to be creamy and cheesy.
Once the cheese is melted and combined with the chicken sour cream mixture, it looks like this. Taste it to see if it needs anything more. More sour cream? You like more cheese? More sauce? You can adjust it to how you like it best.
Step 6. Now it is time to fill the tortillas and make the enchiladas. Pour just enough sauce in a baking dish to cover the bottom of the dish.
Step 7. Now take a tortilla and spoon some sauce on the tortilla.
Next, spoon on some of the chicken mixture.
Step 8. Roll up the tortilla and place it in the baking dish seam side down.
Repeat steps to make enough tortillas to fill your baking dish, or until the chicken mixture is all used up.
Step 9. Next, pour enchilada sauce over the completed enchiladas. spread it evenly over the top.
Yummy!!!
Ingredients
Directions
Campbells Tuna Noodle Casserole
We think its time to revive the classic tuna noodle casserole, dont you?
Our moms and grandmas made this yummy casserole, but you dont see folks making tuna casserole as much as they used to.
Thats a shame because tuna is so healthy and it adds so much flavor to a casserole.
This casserole is so easy to make. All you need are egg noodles, condensed cream of mushroom soup, milk, tuna, and grated cheddar cheese.
Oh, and dont forget the crumbled potato chips for the crust. Thats what really makes this casserole shine.
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Slow Cooker Instant Pot Or Stovetop
Our family loves Mexican-inspired recipes, and having an easy one-pot Mexican meal that can be made in your slow cooker, pressure cooker, or on the stovetop is just the ticket. Chicken enchilada soup is the perfect solution for cooking on a busy weeknight!
To get the soup cooking, you literally dump your chicken, soup, and sauce in and cook all day. Later, you add the half and half and cheeses to melt. So easy
Ingredients You Will Need For These Chicken Sour Cream Enchiladas
All you need to make these Chicken Sour Cream Enchiladas is shredded chicken from 3-4 large chicken breasts , shredded cheese, onion, flour tortillas , enchilada sauce, and parsley.
I choose to use mild red sauce because my kids will not eat spicy stuff….however, if you like spicy, get the medium instead of the mild. You can even add green chile.
Start by preparing your ingredients, such as chopping the onion, parsley, shredding the chicken. Place them each in a bowl. Next, preheat the oven to 350ºF.
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Whats The Recipe For Chicken And Cheese Enchiladas
This Easy Chicken & Cheese Enchiladas is the easiest homemade enchiladas recipe ever. A few pantry staples and 15 minutes and it goes into the oven. The combination of cream of chicken soup, picante sauce, sour cream and chili powder makes a creamy, spicy sauce goes both into the filling and on top.
Storing Green Chile Chicken Enchiladas
Enchiladas: Place any leftovers in the fridge, covered tightly or stored in an airtight container, for up to 4 days or freeze for up to 3 months.
To reheat:
- Heat leftovers in a 350-degree F oven or directly from the freezer . .
- Cover the pan with foil and bake until heated through, about 20-30 minutes for leftover refrigerated enchiladas and about 45 minutes for frozen ones.
- Reheat leftovers in the microwave for speedier reheating.
Enchilada Sauce: Store any leftover sauce in the fridge for up to 1 week or freeze for up to 3 months. Thaw in the fridge overnight.
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Easy Chicken Enchilada Skillet
Campbells Kitchen brings you easy family recipes like this Creamy Chicken Enchiladas made with Pace Picante Sauce & Campbells Condensed Cream of Chicken Soup.
Stir the soup, yogurt, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas.
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In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
Make the sauce: Melt the tablespoon of butter in large skillet. Add the chopped onion and green chiles. Saute these for 34 minutes, or until onion is translucent and tender. Add the chicken broth and the contents of both cans of soup to the skillet. Mix well to combine. Simmer the sauce for 5 minutes.
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