Sour Cream Green Chili Enchiladas
Layer tortillas,cheese,green chiles,etc. for the best & easiest enchiladas you've ever tasted or made!
Green chicken chili enchiladas
Quick and easy chicken enchilada recipe. You can use red or green sauce for this recipe…the choice is yours!
-rotisserie chicken shredded
-1 can of enchilada sauce
-1 package of shredded cheese
-sour cream
-flour or corn tortillas
shred your rotisserie chicken and put it aside. Add a little bit of sauce to the bottom of your baking dish. Take your tortillas and heat them up in a little oil. This will make them more pliable. Add your chicken to your tortilla with a little bit of cheese, sour cream and chilis. Roll it up and lay them flat side down. Once you roll up all of your enchiladas top them with sauce, then cheese .Cover your enchiladas with foil and place them in the over at 400° for 25 mins then uncover and broil for 5 minutes or until your cheese is a golden brown. Enjoy!!
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Green Chili Sour Cream Enchiladas
Green Chile Sour Cream Chicken Enchiladas
Green Chile Sour Cream Chicken Enchiladas are a delicious and easy Mexican-style dish that you can make in no time. This recipe features chicken-filled flour tortillas covered in an amazing sour cream sauce with green chilis. With its bold flavors and comforting texture, this is an excellent way to take your taste buds on a trip south of the border that your whole family will love!
Get the Printable Recipe here:
Enchilada Filling Ingredients
1 Medium Onion, diced
1 Teaspoon Garlic, minced
1 Tablespoon Olive Oil
2 Cups Cooked Chicken, diced or shredded (I used rotisserie chicken)
1 Can Rotel
1 Tablespoon Taco Seasoning
2 Cup Shredded Cheese (Pepper Jack or Mexican Blend), divided
8 (8-inch) Flour Tortillas
Sour Cream Enchilada Sauce Ingredients
4 Tablespoons Butter
4 Tablespoons All-Purpose Flour
1 (15 Ounce) Can Chicken Broth
1/2 teaspoon cumin
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Cup Sour Cream
1 (4 Ounce) Can Chopped Green Chilies
How to Make Sour Cream Enchiladas
[1] Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
[2] Chicken Filling: In a large skillet over medium heat, add olive oil and diced onion. Saute until onions are softened and lightly browned, about 5 minutes. Add minced garlic to the skillet and sauté for 30 seconds more.
[3] Add cooked chicken, Rotel and taco seasoning to the skillet and stir to combine. Cook until heated through, about 5 minutes.
[4] Turn off heat and add 1/2 cup of shredded cheese to the chicken mixture and stir until combined. Set aside.
[5] Sour Cream Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
[6] Slowly pour in chicken broth while whisking until the mixture is smooth and thickened, about 2 minutes.
[7] Stir in cumin, salt, pepper, sour cream and chopped green chilies. Cook the enchilada sauce until heated through, about 2 minutes more. Then add 1/2 cup of cheese and stir until melted.
[8] Enchilada Assembly: Cover the bottom of the baking dish with about 1/2 cup of the creamy white sauce. Place a heaping spoonful of the chicken mixture into the center of the tortilla, roll it up and place seam-side down in the prepared baking dish.
[9] Pour sauce over the rolled-up enchiladas and spread it out evenly with a spatula. Top with remaining 1 cup of cheese.
[10] Bake in a preheated oven for 25-30 minutes or until cheese is melted and bubbling.
[11] Let cool for 5 minutes before serving.
Ree’s Sour Cream Noodle Bake How-To | The Pioneer Woman | Food Network
Ree's Sour Cream Noodle Bake goes in the freezer and comes out when needed!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Sour Cream Noodle Bake
Recipe courtesy of Ree Drummond
Total: 30 min
Active: 10 min
Yield: 8 servings
Level: Easy
Ingredients
1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Crusty French bread, for serving
Directions
Preheat the oven to 350 degrees F.
Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
Serve with crusty French bread.
To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.
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Ree’s Sour Cream Noodle Bake How-To | The Pioneer Woman | Food Network
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