HOW TO MAKE MEXICAN CHICKEN SOUR CREAM ENCHILADAS !
INGREDIENTS:
-Green Salsa
-Heavy Cream
-Chicken Stock
-Sour Cream
-Salt & Pepper
-Corn Tortillas
-Chicken Breast
-Cheese
-Tomato
-Onion
-Garlic Powder
-Chicken Bouillon
-Cilantro
DIRECTIONS FOR SAUCE:
Add 2 cups of sour cream to a sauce pan on low heat. Then add a cup of Heavy Cream, Green Salsa amount to your liking(I added about a cup in total), a pinch of Salt & a pinch of Pepper, and about two teaspoons of Garlic Powder. Wisk together and take off heat once it comes to a boil.
DIRECTIONS FOR CHICKEN:
Boil chicken with a TBS of Chicken Bouillon (I did 4 small chicken breasts). Shred Chicken and put back in pan with 1 Cup of Chicken Stock, 1 Onion, 2 Tomatoes, 2Tsps of Garlic Powder, 1 TBS Chicken Bouillon, 1 TBS Tomato Bouillon and Cilantro. Cook for till veggies soften.
Add Cheese and bake at 350 for 10min.
*For Salsa Verde I said 1 TBS of Chicken Bouillon but sorry guys I meant 1 Tsp of Chicken Bouillon that I used to make the green salsa*
Sour Cream Chicken Enchiladas
There's a lot of ways to describe these Sour Cream chicken Enchiladas. Let's start with warm, comforting and downright delicious! Sour cream enchiladas sauce is a winner with even children and adults who are the fussiest of eaters. These chicken wrapped tortillas with its crispy edges, covered in smooth creamy sauce and topped with melted cheese, can warm even the coldest of hearts! Whether you like them spicy or not so much, either way these Enchiladas are scrumptious!
Sour Cream Chicken Enchiladas
Recipe:
BEST Sour Cream White Sauce Chicken Enchilada
Enchilada Recipe with White Cream Sauce
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How to make THE BEST CREAMY Chicken Enchiladas (Encremadas) Recipe | Views on the road Enchiladas
The best Creamy White Chicken Enchiladas! This is my original recipe for creamy white cheesy enchiladas. Even our pickiest eater loves them. I hope you and your family enjoy this recipe as much as we do. Lots of love, Stephanie and Cloud
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Bake Temp- 380 degrees
Bake Time- 25-30minutes
Make sure to preheat your oven
Ingredients
12 Corn Tortillas
1-2 Shredded Chicken Breast or your favorite part of the chicken
2 Cup Heavy Whipping Cream
3/4 Cup Chicken broth + (1/4 Cup after blending of using a small blender. Otherwise blend all together)
1 Cup of Cotija or Queso Fresco
2 Cups Mexican cheese blend or Mozzarella
1 Chopped Green Onion
1 Tbs Flour
1 Tbs Butter
1/2 tsp Garlic Powder
1/4 Black Pepper
Suggestions
Half and half will work as good as heavy whipping cream
Use whatever cheese your family favors to fill your enchiladas
Easy Recipes
How to make one dozen flour tortillas
How to make corn tortillas
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Green Chili Chicken Enchiladas
Green chile chicken enchiladas are a major twist on classic enchiladas that your whole family will enjoy! Filled with tender chicken, cream cheese, green chiles, and a whole lot of seasonings, you’re in for a Southwest American treat.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 8 ounces cream cheese softened
• 7 ounces diced green chiles
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Chile powder
• 1/2 cup freshly chopped cilantro
• 3 cups diced cooked chicken
• 1 cup sour cream
• 16 ounces salsa verde
• 10 8-inch flour tortillas (or 12 corn tortillas)
• 2 cups shredded monterey jack cheese
✅Instructions
1️⃣ Preheat oven to 375 degrees. Lightly grease a 9x13 pan.
2️⃣ In a mixing bowl, beat cream cheese with a hand mixer until it's light and fluffy, about 60 seconds. Use a spoon or rubber spatula to stir in green chiles, lime juice, salt, cumin, chile powder, and cilantro until well combined. Fold in cooked chicken.
3️⃣ In a separate mixing bowl, whisk together sour cream and salsa verde until combined. Place a large spoonful of the salsa verde mixutre into the bottom of the prepared 9x13 pan and spread it out in a light, even layer, just enough to wet the bottom of the pan.
4️⃣ Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the pan. Repeat with the remaining tortillas.
5️⃣ Pour the remainder of the sals verde mixture over the top of the assembled enchiladas. Sprinkle the monterey jack cheese over the tops of the enchiladas to cover.
6️⃣ Bake in the preheated 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning. Garnish with more freshly chopped cilantro if desired.
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