Does anyone have a really good sour cream chicken enchilada recipe?

I am looking for chicken enchilada recipe with sour cream sauce like they have at On The Border..does anyone have anything like that they can share?? Thanks!!Does anyone have a really good sour cream chicken enchilada recipe?
My recipe for chicken enchilada:





1 lb grilled chicken (torn apart) (chicken should be about 150 degrees, it will finish cooking in the oven.)


about 1 Tablespoon cilantro


8 oz sour cream


16 oz taco sauce divided


16 oz mozerella divided


10 flour tortilla shells





Preheat oven to 350 degrees.





Mix ingredients together including 8 oz taco sauce and 8 oz mozerella.





Spoon mixture into flour shells and fold the shell.





Place into a baking pan sprayed with olive or vegetable oil.





Place pan into oven for 30 minutes.





Pull out and sprinkle remaining cheese and taco sauce on top.





Place back into oven and cook until cheese is melted or starting to turn a golden brown.





The longest part I think is grilling the chicken and cutting or tearing it apart. Other than that it is a very simple and easy recipe.





Add spanish rice, refried beans, shredded lettuce, and sliced tomatoes and you have a complete mexican chicken enchilada meal.Does anyone have a really good sour cream chicken enchilada recipe?
1 bunch cilantro


1 cup sour cream


2 (7 ounce) cans jalapeno salsa


2 (7 ounce) cans prepared green chile salsa


2 skinless, boneless chicken breast halves, cooked and shredded


1 onion


12 (6 inch) flour tortillas


2 cups shredded Cheddar cheese














To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.


To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.


Preheat oven to 350 degrees F (175 degrees C).


Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.


Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.
I use chicken with this recipe.





Turkey-Green Chile Enchiladas





Sauce


2 tablespoons vegetable oil


1 large onion, finely chopped (1 cup)


2 cloves garlic, finely chopped


1 cup chicken broth


2 tablespoons semisweet chocolate chips


1 tablespoon ground ancho chiles


1 teaspoon ground cumin


1/2 teaspoon salt


1 can (28 oz) Muir Glen庐 organic fire roasted crushed tomatoes, undrained


Enchiladas


2 cups shredded cooked turkey


1 cup sour cream


1 1/2 cups shredded Cheddar cheese (6 oz)


2 cans (4.5 oz each) Old El Paso庐 chopped green chiles, undrained


1 package (11.5 oz) Old El Paso庐 flour tortillas (8-inch; 8 tortillas)


1 cup shredded pepper Jack cheese (4 oz)








1. Heat oven to 350掳F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.





2. In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook about 1 minute, stirring frequently, until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered 15 minutes, stirring occasionally.





3. In medium bowl, mix all enchilada ingredients except tortillas and pepper Jack cheese. Spread about 1/2 cup turkey mixture over each tortilla; top with 2 tablespoons sauce. Roll up tortillas; arrange seam sides down in baking dish. Pour remaining sauce over tortillas. Top with pepper Jack cheese.





4. Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 30 to 45 minutes or until thoroughly heated.
Sour Cream Chicken Enchiladas





Filling:


4 chicken breasts


1 onion, chopped


1 T. margarine


1 (4 oz.) can chopped green chiles


1 - 1/4 C. shredded cheddar cheese


2 (4 oz.) cans sliced mushrooms, drained


1/2 t garlic powder


1/2 t chili powder


1 cup sour cream (can use low fat)





8 large flour tortillas





Sauce:


1/4 c flour


1/4 c melted butter


1 -1/2 c shredded monteray jack cheese


1 -1/2 c sour cream


chili powder to taste





Rinse chicken. Cook in water to cover until tender. Drain, reserving 1-1/2 cups of broth. Cool, debone, and chop. (Leftover cooked chicken or a roasted deli chicken meat can also be used.)





Saute onion in margarine in large skillet. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c. sour cream. Mix well.





Microwave tortillas until softened. Spoon chicken mixture into each tortilla and roll. Place seam side down in 13X9 baking dish.





Blend flour and butter in saucepan. Stir in reserved broth and 1 C. jack cheese, 1-1/2 cups sour cream and additional chili powder. Pour over enchiladas. Bake 350 for 30 minutes. Sprinkle with remaining jack cheese and put back in oven until cheese melts.
Sour Cream Chicken Enchiladas Supreme





INGREDIENTS:


6 Tbsp. oil


6 Tbsp. flour


12 Tbsp. chili powder


1-1/2 lb chicken (cooked, boned, skinned)


4 cups chicken stock (saved from stewing)


1/2 tsp. garlic powder


salt to taste


1/2 small onion, diced


2 Tbsp. crushed, dried cilantro


1/3 cup sliced green olives


oil for softening 12 corn tortillas


1 cup sour cream


1 cup grated longhorn cheese





1 In a saucepan, heat oil and brown flour. Dissolve chili powder in chicken stock from stewing chicken. (Make up difference with warm water, if you don't have 4 cups of stock). Season with garlic powder and salt. Bring to a boil, reduce heat, simmer, covered. Stir frequently until smooth and fairly thick.


2 in a bowl, shred chicken. Mix in onion, cilantro and green olives. Blend thoroughly. Salt to taste.


3 Heat oil in a fry pan to soften tortillas. Dip tortillas into hot oil lightly, do both sides. Place tortillas on plate and add a row (lenghtwise) of chicken mixture. Roll tortilla up snugly. Repeat until all 12 tortillas are done.


4 Preheat oven to 350 F. Lightly grease a square casserole dish or cooking pan big enough to accommodate 12 enchiladas. Add a thin layer of enchilada suace on the bottom of the baking dish and a little bit around the sides. Place all enchiladas on dish. Cover with aluminum foil and bake for 10 to 15 minutes until hot. Remove foil and top enchiladas with sour cream, evenly. Sprinkle with cheese, cover with foil and bake until cheese melts and enchiladas are bubbly hot.
Sour Cream Chicken Enchiladas





INGREDIENTS:


12 corn tortillas


4 cups green chile sauce, recipe below


3 cups cooked minced chicken


1 pound shredded Monterey Jack cheese


1/4 cup minced onion


1 to 2 cups sour cream


salt to taste


green chile sauce, below





PREPARATION:


Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm. Make green chile sauce, below. Mix one cup chile sauce with the minced chicken. Put 1/4 cup of the mixture on each tortilla and roll up.


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Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with shredded cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350掳 for about 20 minutes. Top with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.


Green Chile Sauce





1/4 cup olive oil 1 clove garlic, minced 1/2 cup minced onion 1 tablespoon flour 1 cup water 1 cup chopped green chiles salt to taste


Saute garlic and onion in oil in a heavy saucepan. Blend in flour; add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.
green chicken enchiladas





Ingredients:


Chicken


taco seasoning


diced green chiles


sour cream


green enchilada sauce


cheese


corn tortilla's


onion





cook chicken, mix with taco seasoning, onion, green chile's, and a little bit of the enchilada sauce to moisten.





mix sour cream and enchilada sauce


dip tortilla's into mixture and begin to layer. after done layering pour some of the sourcream/enchilada sauce mixture over the top and cover with cheese.


bake until cheese is bubbly and browning. since your chicken is already cooked it shouldn't take too long.





it's always a hit.





**You could even get one of those rotisserie chickens.. just add all of the stuff and heat it up in a pan (so you dont have to cook chicken from raw)