Chicken Enchiladas With Green Chili & Sour Cream Sauce

I really do make a lot of recipes I find on Pinterest. Hopefully I will find time to start posting some of my favorite ones. This one was really good. It came from HERE (joyful-mommas-kitchen.blogspot.com)

Chicken enchiladas with green chili sour cream sauce
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies 1.

 Preheat oven to 350 degrees. Grease a 9x13 pan 2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. 5. Pour over enchiladas and top with remaining cheese. 6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Honey Lime Chicken Enchiladas

I made these a long time ago, but they were delicious. I've seen this recipe on several blogs and on Pinterest, but the recipe I am posting came from HERE. (life-as-a-lofthouse.blogspot.com)

Honey Lime Chicken Enchiladas
 3 Tablespoons honey
1/4 cup fresh lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded 10 flour tortillas (soft taco size)
16 ounces monterey jack cheese, shredded
2 cans (10 oz each) green enchilada sauce
1/4 cup heavy cream

 Directions: Preheat oven to 350 degrees. Mix the honey, lime juice, chili powder and garlic powder together and then mix with the shredded chicken. Let marinate for 30 minutes. Spray a 9x13 pan and a 8x8 pan with cooking spray. Pour a little bit of the green enchilada sauce on the bottom of each pan. Take one tortilla and fill with chicken and a few tablespoons of cheese. (Make sure to save atleast 1-1/2 cups cheese to sprinkle over top of enchiladas) Roll up tortillas and place in prepared pans. Repeat with all tortillas, chicken and cheese. Mix together the remaining enchilada sauce and cream. Pour sauce over the tops of enchiladas (depending on how saucey you like your enchiladas, you may not need to use all of the sauce. Eyeball it) Sprinkle the reserved cheese evenly over the tops. Bake uncovered for 30-35 minutes, or until hot and bubbly. Serve with sour cream, salsa, guacamole or any toppings you love. Enjoy! Recipe adapted from: The Sisters Cafe

Enchilada-Zagna

I saw this recipe with the coupons that come in the Sunday paper. I absolutely loved them! Anything my 4 year old eats is a success and he ate these. He even said they were good! That rarely, or should I say NEVER happens. We were eating before my husband and he told him "Dad, you are going to love these." I'm completely changing things I like. I used to really not like red enchilada sauce, but it's now an ingredient in two of my very favorite recipes. I'm glad I'm trying new things even when I think I may not like them. 2 to 3 cooked boneless skinless chicken breast halves, cut into small pieces (about 3 cups)
1 can (28 oz) or 2 cans (15 oz each) mild red enchilada sauce (The cans I used were only 10 ounces)

1 container (8 oz) sour cream

1 can (12 oz) Carnation Evaporated Milk

2 cups shredded cheddar cheese

1 can (4 oz) diced green chilies undrained (I only used a couple of spoonfuls)

1 pkg (12 tortillas) 7-inch corn tortillas

Preheat oven to 350 degrees. Grease 13 X 9 inch baking dish

Combine enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chilies in medium saucepan. Cook over medium heat, stirring constantly, until cheese as melted and mixture is smooth. Remove from heat.

Spread 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas,enchilada sauce mixture and cheese sauce. Cover with foil. (The recipe didn't call for cheese on top, but I covered the top with cheese) Cover with foil.

Bake for 40 minutes. Uncover; cool for at least 10 minutes before serving.

I also put sour cream and sliced avocados on top. Delicious!

Chicken Enchiladas

I originally used my moms recipe, but have experimented to come up with my own so this is a combination of both.

3-4 chicken breasts (I boil and then cut into small pieces) (I also sometimes used canned chicken if I'm short on time)
2 small Cans Cream of Chicken Soup
1 8-oz pkg of cream cheese
1 C sour cream
1 small can of green enchilada sauce
cheddar cheese
mozzarella cheese
flour tortillas (preferably the kind you have to brown on the stove)

Cook and cut up the chicken. Mix soup and sour cream in saucepan over low heat. Soften cream cheese & mix in about 1/2 the can of enchilada sauce then add chicken to mixture, I also add in probably a cup of cheddar cheese and a cup of mozzarella cheese to this mixture. Spread a small amount of the soup/sour cream mixture in the bottom of a 13x9 pan and set a small portion aside to pour over top as well. Put mixture in a flour tortilla. Roll up and put in pan. Pour the rest of the enchilada sauce over the top (I don't do this) Spread leftover mixture/soup mixture over the top of the tortillas then sprinkle more mozzarella cheese and cheddar cheese. I use a glass baking dish and top with tin foil. Bake at 350 degrees for 30 minutes.