These Sour Cream Chicken Enchiladas Do Not Have A Can Of
Best Chicken Enchiladas With Cream Of Chicken Soup from These Sour Cream Chicken Enchiladas do not have a can of. Source Image: . Visit this site for details:
Our wager is that chicken is a weeknight staple at your house. And if thats true, after that its likewise most likely that you often discover that this best healthy protein can obtain boring and dull. Transform this versatile staple into flavorful entrées fit for the whole family members with tasty spices, salsas, and also sides. Whether youre searching for a very easy sheet pan dinner or set-it-and-forget-it slow cooker recipes, weve got concepts for every appetite. Therefore many of these include heart-healthy veggies, beans, as well as whole grains for a versatile dish. Skinless, boneless chicken can form the basis of any type of healthy eating plan, as its an exceptional source of protein thats low in saturated fat and high in the essential nutrient choline. Grilled or rotisserie chicken will certainly consist of less calories as well as fat than breaded or fried versions in addition to various other refined, red meats. Do not hesitate to switch it up in between chicken busts, which have somewhat more healthy protein, as well as chicken upper legs, which contain more iron. Both nutritionally thick options belong in the rotation, regardless of which type of diet you ascribe to. All set for some menu concepts? Take a look at these must-try healthy chicken dinner recipes to revamp your weeknight meals, stat.
Easy White Chicken Enchiladas Make Ahead Tips
If you meal prep at the beginning of the week, these can easily be prepared several days in advance. Store the stuffed and rolled enchiladas in a covered baking dish. Keep the white sauce separate until you plan to cook the enchiladas. This will cut down on soggy tortillas.
If youre making the sauce in advance, it may get a bit too thick when its cooled and reheated. This is easy to fix. Add whole milk or chicken stock, one tablespoon at a time, during reheating to achieve your desired thickness. Be sure to stir or whisk thoroughly to maintain the creaminess of the sauce.
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!
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What To Serve With White Chicken Enchiladas
When serving Tex-Mex enchiladas you cant go wrong with chips and dip. Whether you choose a restaurant style salsa, a classic queso, or a Mexican street corn dip, its all about those tortilla chips. And the perfect side dish has to be the classic Mexican Rice served with either refried or black beans.
Chicken Enchiladas Cream Of Chicken Soup Sour Cream
Chicken Recipes Find brand-new and also amazing ways to prep this go-to, dinnertime protein, from our favored chicken salads to rave-worthy slow cooker chicken meals. Find interesting as well as new means to prep this go-to, dinnertime protein, from our favored chicken salads to rave-worthy slow cooker chicken meals.
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Flour Tortillas Vs Corn Tortillas
I think the main difference between these sour cream enchiladas and our classic chicken enchilada recipe is the flour tortilla .
The flour tortillas have a different texture, making them so soft and so creamy. Another reason I like to use flour tortillas is that they dont fall apart as easy as corn tortillas tend to do when you roll them up.
We have a recipe for homemade flour tortillas, and I highly recommend trying it! Its easier than you think, and so much tastier than store bought.
Can You Freeze Chicken Enchilada Casserole
Of course! This is great meal to have on stand by in the freezer for when life gets a little crazy and you need a great meal fast. To freeze, simply cover tightly with plastic wrap and then add a layer of aluminum foil on top. When youre ready to bake, just remove the coverings and bake for 40-50 minutes, or until completely cooked through.
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Green Chile Chicken Enchilada Soup
This Green Chile Chicken Enchilada Soup has all the flavors of our favorite enchiladas, no rolling required! Topped with tortilla strips, sour cream and cilantro, its an easy soup recipe to whip up on a busy weeknight.
How To Make White Chicken Enchiladas:
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 you’d 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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Tips For Cooking And Shredding Chicken
This recipe calls for 2 cups of cooked chicken, there are a few different ways that you can cook chicken, or you can skip cooking it all together and use a store-bought already cooked rotisserie chicken.
You can boil the chicken. Just add raw chicken breasts to a pot and cover with 3 cups of chicken broth or water whichever you prefer. Heat on medium-high heat and bring to a boil. Once boiling turn heat to low and cover the pot with a lid and let simmer for 10 minutes.
You can bake the chicken. Spray a baking sheet with nonstick spray place the chicken breast on the baking sheet and drizzle with olive oil. Then bake for 35-45 minutes until the chicken is fully cooked.
When you are shredding chicken you can do it with 2 forks, or my favorite way of shredding chicken with a stand mixer.
Creamy Chicken Enchilada Casserole
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This Creamy Chicken Enchilada Casserole recipe is to die for! Delicious shredded chicken smothered in an utterly creamy sauce made out of sour cream and one more delicious ingredient!
Add a hint of spicy pickled jalapenos to the mix and this dish is guaranteed to become a staple recipe in your house.
You will be surprised what I used for the creamy white sauce!
Not only it is a homemade creamy sauce, but it is also healthy and tastes so much better and lighter than the store-bought brands.
No need to add tons of cream cheese!
There are so many of you, different readers, here at the Yummy Bowl – some of you like to get straight to the recipe ingredients and instructions, and some of you love reading the full information with tips and tricks that I provide for the recipe.
There is a skip to recipe button in the top left corner along with a clickable table of contents list that will quickly take you to the part you are more interested in. Enjoy!
- No mess and tortilla rolling! Whenever you are craving enchiladas and too lazy to fill and roll all of the tortillas, then this is your quick fix! Instead of the hassle, tortillas are layered between the creamy sauce, chicken, and lots of cheese. Quick, easy and cheesy!
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Yummy As A Mom Of Two Littles That Works Full Time I Really Appreciate How Quickly This Went Together Delicious Even Our 4 Year Old Asked For Seconds I Served It With Sliced Avocado And Green Onion ~ Lindsey
This is a recipe Im always comfortable serving to company, because its always a hit! If you like more green chili flavor, feel free to throw in an extra can of diced chilis. If youre not a fan of cilantro, chopped green onion also makes a good garnish.
If you happen to have any leftovers , these enchiladas are great the next day too.
This is a pretty basic chicken enchilada recipe, so feel free to serve it with toppings like diced avocado, chopped tomatoes, sour cream, salsa, or chopped green onions and cilantro.
These White Chicken Enchiladas with Green Chile Sour Cream Sauce one of those family favorites that Ive been making for years, and will be making for years to come. I hope you love them as much as we do!
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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Ingredients For Cream Cheese Chicken Enchiladas
The ingredient list is quick and easy. Heres what you will need:
- Rotisserie chicken: I like using rotisserie chicken for this recipe. It makes it super easy and its usually cheaper than buying a chicken and shredding it yourself.
- Monterey jack cheese: Melts so nicely in these enchiladas. You could also use pepper jack if you want to add a little spice.
- Flour tortillas: Youll need 10 6-inch flour tortillas for this recipe.
- Cream cheese: Adds a super creamy texture to these enchiladas.
- Cream of chicken soup: Also adds more creaminess to the sauce.
- Green chiles: Provide flavor and a little bit of spice.
- Chicken broth: To thin out the sauce and add more richness.
How To Make Chicken Enchilada Soup:
Season the chicken breasts on both sides with ½ teaspoon kosher salt and pepper.
Heat a dutch oven over medium-heat. Once hot, add the oil and sear the chicken on both sides, do not crowd the pan, you may need to do this step in batches. Place the seared chicken on a plate, set aside.
Add the garlic, chili powder, cumin, onion powder, and the remaining 1 ½ teaspoons salt and cook until fragrant, 30 seconds.
Reserve 2 cups of chicken stock for later, add the rest to the pot and scrape the bits off the bottom of the pot. Add your chicken back to the pot and bring to a boil, reduce heat to a simmer and simmer for 30 minutes covered.
Take the chicken out of the pot and thinly slice it. Add it back to the pot.
Mix together the remaining 2 cups of chicken stock and the masa harina until smooth. Slowly stream in this mixture while whisking.
Add the enchilada sauce and mix it in. Bring back to a simmer and simmer for an additional 30 minutes, stirring occasionally. The soup will thicken from the masa harina.
Turn off the heat, add the shredded Monterey Jack cheese and the shredded cheddar cheese. Stir it in until melted. Taste, adjust seasoning if necessary.
Serve topped with tortilla strips, cilantro, sour cream and more cheeses, if you prefer.
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What Kind Of Dish Should You Use To Bake Enchiladas And Enchilada Casserole
You can bake enchiladas and enchilada casserole in a standard 9×13-inch baking dish, or you can prepare them in single-serve gratin dishes.
I also prepare both in these plastic meal prep dishes. Packed this way, enchiladas and enchilada casserole make for a great meal prep. The only difference is that to bake, youll need to cook the dish in the microwave instead of the oven.
How To Make White Chicken Enchiladas
FIRST STEP: Preheat the oven to 425 degrees. Spray a 9×13 baking dish with cooking spray and set aside.
SECOND STEP: In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.
THIRD STEP: In a large skillet over medium heat add olive oil and onion. Cook for 5-7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1-2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.
FOURTH STEP: Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.
FIFTH STEP: In a saucepan over medium heat add butter and allow to melt. Once melted add flour and whisk together.
SIXTH STEP: Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesnt burn to the bottom of the saucepan.
SEVENTH STEP: Mix in the sour cream, salt, pepper, green chilies, and monterey jack cheese.
EIGHTH STEP: Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded mexican blend cheese.
NINETH STEP: Bake at 425 for 20 minutes, or until the cheese is fully melted and barely starting to brown
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Ingredients In Green Chile Chicken Enchilada Soup
- Chicken you have a few options as far as chicken goes. We like to use leftover cooked chicken or even rotisserie chicken because its perfect for using up leftovers and it requires a shorter cooking time. But, if you would rather use fresh chicken breast or thighs you absolutely can. Youll just need to cook for longer .
- White Beans use something like Great Northern Beans or Cannellini Beans that will hold their shape and texture well during the long cooking time.
- Cream Cheese make sure it is cubed and softened before adding to the crock pot.
- Corn either canned or frozen corn works great.
- Canned Green Chiles you can find these canned green chiles in the Mexican section of the grocery store, or with the bulk canned foods.
- Green Enchilada Sauce use your favorite brand.
- Onion Powder and Garlic Powder these give a great sweet onion and garlic flavor to the soup without any sauteing.
- Chili Powder this compliments the green chiles and adds a great extra bit of spice.
- Chicken Broth use any type of store bought or homemade chicken stock or broth that you like.
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How To Freeze Chicken Enchiladas:
I always make a second pan of these Easy Sour Cream Chicken Enchiladas to put in the freezer. It doesnt take any longer to make two pans and we have dinner for another night.
I use the disposable pans for the one I am freezing. It helps so much on those busy nights. To freeze, prepare the enchiladas based on the recipe up to the baking instructions in the disposable pan. Then cover and freeze for up to 3 months.
When you are ready to enjoy these enchiladas, thaw the pan out overnight in the refrigerator. Then bake at 350 degrees F for 20-30 minutes until the enchiladas are heated through and the cheese is melted.
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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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- 2 cups shredded, rotisserie chicken
- 2 cups low sodium chicken broth
- 1 cup shredded taco blend cheese
- 1 cup of white shredded cheese of your choice
- 1 cup sour cream
- 1 10 oz can diced rotel tomatoes & green chilies
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