Recipe #21: Simply Sour Cream Chicken Enchiladas

• Source:  food.com via Pinterest
• 1 lb chicken breast , diced
• 1 medium onion , chopped
• 1 tablespoon vegetable oil
• Flour tortillas , softened
• 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese , divided
• 1/4 cup butter
• 1/4 cup flour
• 1 (15 ounce) can chicken broth
• 1 cup sour cream
• 1 (4 ounce) can chopped green chilies

Directions:

1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400 degrees for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Still on the shredded chicken kick.  So I didn't need to cook the chicken in the pan, but I did throw it in there to warm it up and let it blend with the onions.   I also took the advice of some commenters and added some cumin. 

 

The roux was very easy to make, easier than others I've made in the past. 

 

I was a little worried it was going to be too soupy, but after it was baked, it was fine.

I topped mine with lettuce, salsa and more sour cream and cheese.  (You can never have enough of these two things I believe.) 

 

Another simple and tasty chicken dish.  I think the kids would have even enjoyed this (they were out of town with their grandparents when I made it). 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ratings
Special Ingredients Needed:   None 

Ease of Preparation:  Easy. 
Taste:    Good.  Add some cumin for a little more flavor to the chicken.

Overall:  8 out of 10 

Recipe #20: Chicken Crescent Roll Casserol

Source:  tastebook.com via Pinterest

•  (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
• 1/2 cup 18% table cream (or use whipping cream)
• FILLING
• 4 ounces cream cheese (very soft)
• 4 tablespoons butter (very soft but not melted)
• 1/2-1 teaspoon garlic powder (optional)
• 1/3 cup onion, finely chopped (can use green onions)
• 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
• 1/2-3/4 cup finely grated cheddar cheese
• 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
• 1/2 teaspoon ground black pepper (or to taste)
• 2-4 tablespoons mayonnaise or whipping cream
• 1-2 cup grated cheddar cheese (for topping)

DIRECTIONS

• 1. Set oven to 350°F.
• 2. Butter a casserole dish (any size to hold crescent rolls).
• 3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
• 4. Heat just until the cheese melts (do not boil).
• 5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
• 6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
• 7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
• 8. Season with seasoned salt or white and black pepper to taste.
• 9. Unroll the crescent rolls.
• 10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
• 11. Drizzle a small amount of soup mixture on the bottom of the dish.
• 12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
• 13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
• 14. Bake for about 30 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

I still had some shredded chicken frozen from those rotissiere chickens and this was another recipe that I kept seeing.  I knew my husband wouldn't much care for it, so I made it a few days before he came home.

 

The filling was easy enough to make.  I saw some commenters say they used it as a chicken salad sandwich filling.

 

 

The crescents rolled up without an issue.  I used the regular sized crescent rolls - I saw some people had used the larger size.  I guess I didn't even know there was a large size crescent roll!

 

I baked it for the recommended time and it looked pretty good when it came out.

On my plate:

 

The kids really liked this.  My 12-year-old son ate the leftovers for 2 nights.  I thought it was a little bland, but it would be easy to flavor it up a bit with some herbs and spices that you and your family enjoy. 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Ratings

Special Ingredients Needed:   None 

Ease of Preparation:  Easy. 

Taste:    Good.   

Overall