White Chicken Enchiladas with Creamy, Cheesy Sour Cream Sauce Easy


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Step 1: Into a large bowl, add in the sour cream, milk, minced fresh garlic, garlic powder, paprika, onion powder and salt and pepper, along with half of the chopped green onions. Step 2: Whisk to combine all the ingredients. Step 3: Serve in a bowl and top with remaining green onion.


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Add dried basil and onion powder. Whisk in cream cheese until melted and smooth. Add chicken broth a little bit at a time and simmer 3-4 minutes or until slightly thickened. Remove from heat and stir in parmesan cheese. Season with salt & pepper to taste and serve over pasta.


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Step 2: Create sour cream enchilada sauce. Melt butter in a pan on the stove. Add 3 tablespoons of flour once butter is melted to make a roux. Add chicken broth into the roux. Leave sauce on medium-high heat until the sauce begins to thicken. This takes a few minutes. Be mindful of the hot pan to prevent burning.


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Once hot, add chicken and cook each side for 3-4 minutes (depending on thickness) until golden and cooked to 160 degrees F on an instant read thermometer. Transfer chicken to a plate, don't wipe out the skillet. Melt 1 tablespoon butter in the chicken drippings over medium heat.


White Chicken Enchiladas with Creamy, Cheesy Sour Cream Sauce Easy

Sour cream mixture: In a small bowl, combine the sour cream, parmesan cheese, oregano, basil, garlic, and pepper, mix until well blended. Assemble: Now, place large spoonful's of the sour cream mixture onto each piece of chicken. Then, sprinkle the mozzarella cheese evenly over the top of the sour cream and chicken.


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Put the chicken in a pot and cover with 3 cups of water. Add the bullion, onion and garlic cloves. Cover and bring to a boil. Turn down the heat and cook until the chicken is cooked through, about 10-15 minutes. Remove the chicken and shred or cube. Remove the onion and garlic from the chicken broth. Whisk in the flour until smooth and cook.


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Pour in the tomato sauce and then leave the meat sauce to simmer on low. Prep the Cheese Mixture: Stir together the cottage cheese and sour cream along with the parsley. Give the mixture an extra pinch of salt and pepper. Prepare the Noodles: Boil the egg noodles according to the package directions.


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Preheat oven to 350 degrees F. In a skillet, brown the chopped onions until soft. Add in the shredded chicken, taco seasoning, Rotel, and half the can of cream of chicken soup. Cook over medium high heat until mixed thoroughly and heated through. Spoon the chicken mixture evenly into the tortillas.


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Slice the chicken breast in half horizontally so they form a thinner cutlet. Lay them in a large baking dish and season with salt and pepper. Cover the chicken with the sour cream mixture then top with the shredded mozzarella cheese. Bake for 25-35 minutes or until the chicken is 165˚F internal temperature. Last step!


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To make a cheese sauce: Cook flour and seasonings with butter to remove any floury flavor. Slowly add in some milk to the roux and whisk constantly (it will be super thick). Keep adding a little at a time until it smooths out. Whisk until it reaches a boil and let bubble 1 minute. Remove from heat and add cheese.


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Preheat oven to 375°F and grease a 9×13-inch pan. Cook the pasta to al dente, then drain and rinse with cool water. Mix together shredded chicken, salt, pepper, garlic and 1 cup of the shredded cheese. Stuff chicken mixture into shells and place in greased pan. In a large skillet, melt butter over medium heat.


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Turn off heat and stir in shredded chicken, 3 tablespoons Jalapeno Lime Sauce and 2 cups Monterrey Jack Cheese and 1 cup sharp cheddar cheese. Assemble: Preheat oven to 350F degrees. Spread ¼ cup Jalapeno Lime Sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin).


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In a separate bowl, microwave the cream cheese until softened. Mix the cream cheese, sour cream, Parmesan and cooked egg noodles in a greased 9×13 pan. Mix in the hamburger mixture, just until combined. Top the hot dish with the shredded cheddar and Italian seasoning. Bake at 350°F for 25-30 minutes, or until the hotdish is heated through.


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Mix together sour cream with a 1/2 cup of Parmesan, oregano, basil, garlic powder, salt and pepper. Lay your chicken breasts in baking dish, top each with mozzarella cheese. Spread the sour cream mixture over the chicken in the casserole dish. Top with remaining Parmesan. Cook for 1 hour, or until internal temp of the chicken reaches 165 degrees F.


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Turn slow cooker to high. Stir 2-3 Tbsp of cornstarch together with 3 Tbsp of water until smooth. Stir the mixture into the slow cooker. Stir in the sour cream, mozzarella and cheeses. Let melt. Salt and pepper to taste. Let sauce thicken for 10-15 minutes. Serve the chicken with sauce drizzled on top.


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Combine the cornstarch in a small bowl with 2 tablespoon water, and stir to a smooth mixture with no lumps. Set the bowl to the side. Finally, grate the cheese and leave this separately to use later. Add the sour cream and 4 tablespoon water to a small pot, and stir to combine. Add the grated cheese.

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