Austin's Enchiladas Recipe

Name: Austin's Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breasts, shredded; 32 ounces fat free sour cream; 2 (15 ounce) cans red enchilada sauce; 4 cups shredded cheddar cheese; 2 teaspoons red peppers; 1 teaspoon black pepper; 1 teaspoon cumin; 1 teaspoon salt; 2 tablespoons balsamic vinegar; 1 cup onion, small diced; 1 cup green pepper, small diced; 10 large flour tortillas

Servings: persons

6 chicken breasts, shredded
32 ounces fat free sour cream
2 (15 ounce) cans red enchilada sauce
4 cups shredded cheddar cheese
2 teaspoons red peppers
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon salt
2 tablespoons balsamic vinegar
1 cup onion, small diced
1 cup green pepper, small diced
10 large flour tortillas

1
Bake chicken breasts in oven set at 350F till an internal temp of 165F
2
Shred the chicken and set aside in large bowl.
3
Add red pepper, black pepper, cumin, salt, onions, green peppers, balsamic vinegar, 1/2 the sour cream and 1/2 the cheese.
4
Mix well, cover and chill in refrigerator for an hour.
5
Preheat oven to 350Fs.
6
In a 9x13 baking pan cover the bottom with enchilada sauce.
7
Just to cover you don't need it to be swimming in it.
8
About a 16th of an inch will do it.
9
Take your mixture out of the fridge and get the flour tortillas out as well.
10
Layout a tortilla and place 1/2 cup of the mixture onto the bottom outside edge of the tortilla and roll it up.
11
Place into the 9x13 pan.
12
You might have to cut one of the ends off to make it fit.
13
Repeat till you have the pan filled with rolled tortillas.
14
Pour enchilada sauce onto the tortillas till they are coated, again not swimming in sauce.
15
Sprinkle the rest of the cheese onto the enchiladas and bake for 30 to 35 minutes.
16
When you take them out let them sit for about 5 minutes.
17
Then cut the enchiladas down the middle making 16 portions.
18
Serve with the remaining sour cream and a salad.

2099

kcal

Calories

Fat

212

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 chicken breasts, shredded, 32 ounces fat free sour cream, 2 (15 ounce) cans red enchilada sauce, 4 cups shredded cheddar cheese, and more.

Yes, Austin's Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Austin's Enchiladas

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