Sour Cream Chicken Enchiladas Completely Delicious Melt butter in large skillet over medium heat. add onion and green chiles and cook until softened, 3 4 minutes. add flour and stir to combine. add chicken broth a little at a time while stirring constantly, until all broth has been added and sauce is smooth. stir in sour cream. cook 2 3 until thickened. Preheat oven to 350 degrees. in a skillet, brown the onions until soft. add in the shredded chicken, taco seasoning, rotel, and half the can of cream of chicken soup. cook over low heat until mixed thoroughly. spoon the mixture evenly into the tortillas. roll and place in a 9×13 pan with the seam side down.
Sour Cream Chicken Enchiladas вђў The Diary Of A Real Housewife Spread a ladle of the sour cream sauce in the bottom of a 9×13 inch casserole dish. reserve and set aside 2 cups of the sour cream sauce for later. stir the shredded chicken into the remaining sauce and set aside. warm the tortillas in the microwave for 30 seconds then flip the stack over and heat for another 15 seconds. Enchiladas. preheat oven to 375° fahrenheit. spray (1) 9×13 and (1) 8×8 pan with non stick cooking spray. in a skillet over medium heat, melt 2 tablespoon butter. add onion and garlic. saute until translucent. mix in green chiles. remove from heat. add in shredded chicken and cheese. Instructions. preheat oven to 400 degrees. warm olive oil in a saute pan, over medium heat. cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through. warm tortillas in the microwave for 30 – 60 seconds, until pliable. Step 4: distribute the chicken mixture evenly among the tortillas, spooning it down the center of each one. step 5: roll up the tortillas and place them seam side down in a 9×13 inch baking dish. step 6: in a mixing bowl, whisk together the remaining cream of chicken soup, sour cream, and milk until smooth. step 7: pour the sour cream mixture.
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