Sour Cream Chicken Enchiladas Red Sauce at Catherine Pritt blog

Sour Cream Chicken Enchiladas Red Sauce. In a new bowl, combine 2 1/2 cups sour cream with 1/2 cup red enchilada sauce. In a bowl, combine chicken, green chiles and 2 cups of the cheese. Pour about ⅓ to ½ cup of enchilada sauce over the chicken and onion mixture. Preheat oven to 350 degrees. In a large bowl, add the shredded chicken, 1 cup of the cheddar, the sour cream, cilantro, and ¼ cup of the sauce. Preheat the oven to 350°f. In a skillet over medium heat, melt 2 tablespoon butter. Preheat oven to 400 degrees. Warm olive oil in a saute pan, over medium heat. Add in shredded chicken and cheese. Spray (1) 9×13 and (1) 8×8 pan with non stick cooking spray. Preheat oven to 375° fahrenheit. Stir to combine, set aside. Spread evenly among the 12 tortillas, roll, and place in your casserole dish. Add flour and cook 1 minute, stirring constantly.

Preheat the oven to 350°f. In a new bowl, combine 2 1/2 cups sour cream with 1/2 cup red enchilada sauce. Cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through. Spread evenly among the 12 tortillas, roll, and place in your casserole dish. Preheat oven to 350 degrees. Spray (1) 9×13 and (1) 8×8 pan with non stick cooking spray. Warm olive oil in a saute pan, over medium heat. Add in shredded chicken and cheese. In a skillet over medium heat, melt 2 tablespoon butter. Preheat oven to 400 degrees.

Sour Cream Chicken Enchiladas Save this easy dinner recipe!

Sour Cream Chicken Enchiladas Red Sauce Pour about ⅓ to ½ cup of enchilada sauce over the chicken and onion mixture. Preheat oven to 375° fahrenheit. Warm olive oil in a saute pan, over medium heat. Spread evenly among the 12 tortillas, roll, and place in your casserole dish. Add in shredded chicken and cheese. Cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through. Preheat oven to 350 degrees. Line rectangular casserole dish with parchment paper. Preheat oven to 400 degrees. In a large bowl, add the shredded chicken, 1 cup of the cheddar, the sour cream, cilantro, and ¼ cup of the sauce. Add flour and cook 1 minute, stirring constantly. Spray (1) 9×13 and (1) 8×8 pan with non stick cooking spray. In a skillet over medium heat, melt 2 tablespoon butter. Stir in enchilada sauce, chicken broth, and salt and pepper to taste (i like ¼ teaspoon salt and ¼ teaspoon pepper). Stir to combine, set aside. In a new bowl, combine 2 1/2 cups sour cream with 1/2 cup red enchilada sauce.