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These sour cream chicken enchiladas are super creamy and cheesy. I’ve also made them sans the cream of anything soup mixes, instead opting to create my own homemade roux with chicken broth. It only adds on an extra minute or two of cooking, but pays off tenfold in flavor.
Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chilies. Pour sauce evenly over enchiladas.
We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and an amazing sour cream sauce. These are the best Sour Cream Chicken Enchiladas and they get even better the next day and freeze great.
A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both.
Plenty of heat to fire you up in these cheesy chicken enchiladas with salsa and jalapenos. A bounty of cilantro adds refreshing greenery.
This homemade chicken enchilada recipe with its dreamy sour cream sauce has what it takes to make any night a fiesta! It’s rich and creamy white sauce is a nice change from the traditional red sauce that enchiladas are mostly commonly topped with and is oh-so-simple to make from scratch.
Sour Cream Enchiladas are made with flour tortillas, shredded chicken, Mexican cheese, green chiles, and an amazing sour cream sauce! There’s no need to hit up the restaurants.
Top these gorgeous sour cream chicken enchiladas with all sorts of garnish and delicious ingredients. First, cook and shred your chicken (see below for the best ways to prep chicken). Next, stir together shredded chicken, cheese, enchilada sauce, cream of chicken soup, sour cream and salsa.
Super saucy and extra creamy, they’re incredibly easy to make with simple pantry ingredients. You can prepare these enchiladas ahead of time and freeze them as a quick and convenient family meal for busy weeknights. You can also make them gluten-free with simple ingredient swaps.
In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread ½ cup in the baking dish; set aside the remaining 3½ cups creamy enchilada sauce. In a medium bowl,...