Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved. The Ingredients. With 13g of protein, 0g added sugars, and a fresh and creamy taste that’s sure to delight, discover why only Daisy Cottage Cheese will do! You are going to love it… These are the same ingredients used to make chicken enchiladas, but easier than rolling up a bunch of tortillas. Save time by using leftover cooked chicken (like our Instant Pot Whole Chicken) or even a store-bought rotisserie chicken. Health Tip: Make a healthier version of this casserole: Use just ½ cup cheese, reduced-fat sour cream, white meat chicken and whole wheat tortillas. You’ll feel like you’re eating a dinner made in a fine restaurant right in your own home. Tortillas: 6-inch round flour tortillas are lightly charred in a pan or over the direct heat of a gas burner … Place the saucepan with reserved onion back on medium/high heat. ; Prepare enchilada sauce – In a bowl, beat the cream cheese, add sour cream, enchilada sauce, 1/4 tsp salt, pepper, garlic, paprika, green chilis, and beat until combined. Fill tortillas with meat mix, wrap, and place in pan. The interplay and balance of flavors are what make enchiladas so delicious. The filling ingredients are cooked chicken, mozzarella cheese and green chile enchilada sauce.I usually buy a rotisserie chicken and use the breast or thigh meat for this recipe. Each bite should have a bit of chicken, salsa verde, crema, ranchero cheese, and red onion. How to make chicken enchiladas. Warm 5 tortillas in the microwave* for 20 to 30 seconds until pliable. Add the enchilada sauce, garlic powder, sour cream, and salt to the saucepan and bring to a boil, whisking together until smooth. Assemble the enchiladas by filling each tortilla with about 1/4 cup of the chicken mixture then roll it up and place it in a casserole dish. Shredded Chicken: Sauteed chicken breasts are seasoned before and after cooking with a blend of cumin, paprika, salt, pepper, garlic, powder, and chili pepper. Pour enough soup mixture into a 9 x 13” pan to coat bottom. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. I made the chicken in the crockpot-three frozen chicken breasts with a chopped onion, 1/2 a beer with a sprinkle of cumin, oregano, cinnamon, black pepper and a couple of cloves of garlic, gave it a stir and cooked it on low for five hours and then shredded it, sooo easy and tasty. Combine sour cream, soup, and other ½ chilies in a saucepan and heat through. Spoon ¼ cup filling onto the center of a tortilla. Nutrition Facts 1 enchilada: 514 calories, 26g fat (13g saturated fat), 103mg cholesterol, 855mg sodium, … The easiest Sour Cream Chicken Enchilada Casserole packed with chicken, cheese and an amazing sour cream sauce.A delicious, creamy, enchilada casserole. Heat tortillas 30 seconds in the microwave. Everything you need to prepare chicken enchiladas with salsa verde: chicken breast, salsa verde, fresh corn tortillas, crema, red onion, and ranchero cheese. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly. How to Make Chicken Enchiladas: Cook chicken – and shred chicken with two forks. Gradually whisk in chicken broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Pour the rest of the soup mixture over the top of tortilla wraps and sprinkle with cheese. It comes together in no time and it tastes divine. Mix the onion and the shredded chicken into the cream cheese mixture. 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