Chicken and Sour Cream Enchiladas Recipe

Name: Chicken and Sour Cream Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ½ cups sour cream; 1 (8 ounce) can mushroom pieces, drained; 15 ounces canned chicken; 1 (4 ounce) canchopped green chilies, drained; ⅓ cup onion flakes; 1 teaspoon chili powder; ½ teaspoon salt; ½ teaspoon garlic powder; ¼ teaspoon black pepper; cooking oil, as needed; 12 flour tortillas or 12 corn tortillas; 13 lb cheddar cheese, grated

Servings: persons

3 ½ cups sour cream
1 (8 ounce) can mushroom pieces, drained
15 ounces canned chicken
1 (4 ounce) canchopped green chilies, drained
⅓ cup onion flakes
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
cooking oil, as needed
12 flour tortillas or 12 corn tortillas
13 lb cheddar cheese, grated

1
Note: You can cook your own chicken to use instead of using the canned meat.
2
This is what I usually do.
3
Turkey can also be substituted.
4
One hour before serving, spread 1 cup sour cream in the bottom of a 9 x 13 inch baking dish; set aside.
5
In a 2 quart saucepan, flake chicken with fork, add 1/2 cup sour cream, mushrooms, chilies and seasonings.
6
Cook over low heat, stirring occasionally until heated through.
7
Preheat oven to 450Recipe #118875.
8
In an 8 inch skillet, heat 1/2 inch cooking oil over medium high heat.
9
Cook each tortilla for a few seconds on each side.
10
Remove and drain on paper towels.
11
If watching your fat intake you can skip this step and the meal will still be good.
12
Along the center of each tortilla spread 1/4 cup of chicken mixture.
13
Fold sides of tortilla over filling and place seam side down in prepared pan.
14
When all tortillas are filled and placed in pan, spread remaining sour cream over top and top with cheese.
15
Bake for 8 minutes or until cheese melts.

6780

kcal

Calories

534

Fat

Carbs

418

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: 3 ½ cups sour cream, 1 (8 ounce) can mushroom pieces, drained, 15 ounces canned chicken, 1 (4 ounce) canchopped green chilies, drained, and more.

Yes, Chicken and Sour Cream 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.

Chicken and Sour Cream Enchiladas

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