Salsa Verde Sour Cream Chicken Enchiladas ~Chicken Enchilada Recipe ~Bulk Cooking ~ Noreen's Kitchen
Let's make meal number 4 from our roasted chicken! Today we are making a delicious pan of Salsa Verde, sour cream, chicken enchiladas today! These are super easy to make, quick to get on the table and this pan will feed between four and six people, depending on how many they choose to eat. I planned for two enchiladas per person, however if you have younger kids they may eat less. I only enjoyed one and was full and satisfied. These are rich and delicious. So, this may stretch further than four people.
I have used flour tortillas, shredded chicken, sour cream, cream of chicken soup, cheddar and pepper jack cheese to make this very satisfying and filling meal. Paired with an avocado salad, green salad or jicama and orange salad this will be a completely delicious and well rounded meal. You could even add fresh spinach to the filling to include more greens. As economical, budget stretcher meals go, this one is one of my favorites!
The secret to this dish is definitely in the sauce! You can choose to start with a homemade cream of chicken, but this is a quick recipe so I make no apologies for using the canned soup. The sauce is simple. Sour cream, cream of chicken soup and a healthy dose of your favorite jarred salsa verde sauce. I sometimes like to also add a small can of chopped green chilies to add more of that flavor.
The filling is simple. shredded chicken, shredded cheddar cheese and a bit of the sauce. All mixed together to make a thick but workable filling for the tortillas. I divided the filling evenly between eight fajita sized flour tortillas. I prefer the Cesareo style tortillas because they are a bit thicker and roll much easier. Spreading the filling across the middle portion of the tortilla then rolling tightly into a compact cigar. I fit all of these into a foil pan and they were perfectly snug. You can feel free to use your favorite baking dish to make this as well. Just be sure the enchiladas have enough space to spread out on each end. You don't want them folded up on themselves.
When all the enchiladas were filled and snugly set in their cooking pan, I poured the creamy sauce over them and spread it evenly. As this bakes the sauce will cook down into all the crevices and become even more delicious. I then topped this with a generous handful of pepper jack cheese. You can add more or less to your preference and if you like a different type of cheese then go for it! I think just about anything would be great with the exception of Mozzarella which has no business around Mexican style cooking.
This bakes up in just around a half hour, uncovered and is bubbly, cheesy, creamy and amazing. Everyone is going to love this one. Even people who think they don't like enchiladas will love this. The creamy sauce is the key! This casserole is best made and eaten fresh. Leftovers are alright, however not exceptional due to over sogginess of the tortilla after it sits post cooking. If you should have leftovers, they should be stored in an airtight container in the refrigerator and eaten within 3 days.
I don't recommend this recipe for freezer banking due to the sour cream. Once frozen and thawed this will break making the sauce separate and look unappetizing and not become creamy upon baking. So this should not be frozen before or after cooking.
I hope that you give this salsa verde sour cream chicken enchilada recipe a try and I hope you love it! I hope that you give bulk cooking a try some time soon!
Happy Eating!
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How to make THE BEST Baked Green Chili Chicken and Cheese Enchiladas Recipe
Hello & welcome to the Views Kitchen! Today we’ll be showing you how to make The best and most flavorful Green Chili Chicken and cheese enchiladas. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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-Please make this starter recipe comfortable for your home. Lots of love, Stephanie
Ingredients for green chile enchiladas
Chicken (I used 2 Chicken Breast)
Corn Tortillas
6-8 Poblano Chiles
7-9 Tomatillos
1 Bunch Cilantro (Optional- blend it with the chile and tomatillos )
2 1/2 Cups of Cheese ( I used Oaxaca)
*Mozzarella, Munster, or queso fresco
2 cups Chicken broth ( keep extra if the sauce is too thick)
2 Tablespoons Knorr Chicken Bouillon
1 Cup Heavy Cream (you can use: Milk or Half and Half)
1 Teaspoon butter
1/2 a medium onion (Optional for the filling)
Nutmeg (Optional)
Salt to taste
Garlic (Optional- blend it with the chile and tomatillos)
#greenchilienchildas #viewsontheroad #viewskitchen #enchiladas
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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Carolyn's Green Chili Turkey Enchiladas Recipe
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~Creamy Hatch Chili & Turkey Enchiladas With Linda's Pantry~
I hope you Enjoy seeing how easy it is to make these fabulous Turkey Enchilada recipe
that everyone will love. I hope you go to my Facebook page and join in.
And then Please go to my Wildtree website and look around. Look into the idea of making a lot of extra money. This is a great way to cook with no cost for power.If you would like to purchase an All American Sun Oven get in touch with me to get the best deal I can give you.
Linda's Pantry
9732 State Route 445 #176
Sparks Nevada 89441
Turkey Enchiladas
After the holidays we always have leftover turkey. After Christmas I decided to make Turkey Enchiladas with the leftovers. Here is a quick and easy way to use leftover turkey as a yummy main dish. Its always a favorite with our family.
The ingredients are just ones we love to add to our enchiladas. You can add whatever you would like to eat in them. My mom uses sour cream inside the turkey filling, I like to use cream of mushroom. I would have never thought to use that, but a friend mentioned we try that and it is actually quite tasty.
We heat the oven to 325 for 25-30 minutes. We cover our dish with foil and uncover the dish with 10 minutes to spare so the cheese on top is melted to our satisfaction.
Here is the list of ingredients we used in our tasty entrée:
approx. 4 cups of cooked and cubed turkey
Flour tortillas/corn -it's up to you
2-3 cans of enchilada sauce
1 container of sour cream
1 can of black olives
1 avocado
1-2 bundles of small green onions
1/2 of a sweet white onion
dash of Himalayan salt or sea salt
dash of oregano
1 can of cream of mushroom
a splash of green salsa
16 oz of mozzarella cheese or cheddar for the filling and for the top of the dish.
You will want to wake at least 10-15 minutes before plating up your entrée.
Hope you enjoy this video. Sorry I didn't make an appearance, but I wanted to make a fun one for everyone to enjoy.
Please comment below for other video ideas or things you would like me to film. Thank you for your support and following me on my You-tube journey. If you haven't already please share this fun cooking video and subscribe. Thank you for watching and until next time my friends.
My other channel is under Marisa Lowe
How to Make Chicken Enchiladas | Creamy Cheese Sauce Recipe | Creamy Chicken Enchilada Sauce
Do you know how to make chicken enchiladas to satisfy the pickiest of eaters? This homemade creamy cheese sauce for chicken enchiladas is amazingly irresistible. Try this homemade enchilada sauce recipe and let me know what you think.
Creamy Chicken Enchilada Ingredients
0:11 1 lb or 500g chicken (cooked and shredded)
0:20 2 cups or 226g shredded cheddar and Monterey jack cheese
0:35 Dash of chipotle chili powder
0:40 Dash of cumin
0:46 1 8oz can diced tomatoes and chilis
1:23 8 flour tortillas
1:53 3 tbsp or 42g butter
2:03 3 tbsp or 24g flour
2:17 1.75 cups or 438ml chicken stock
2:43 1 8oz pack or 226g of cream cheese
3:11 Salt and pepper to taste
Cook in the oven at 350˚F or 176˚C for 30 minutes or until it is golden brown and bubbly on the sides.
Makes 8 (8 inch) enchiladas
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