Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 16-ounce container light sour cream; 1 7-ounce can diced green chilies; 4 large green onions, chopped; 1/2 cup chopped fresh cilantro; 1 1/2 teaspoons ground cumin; 2 cups diced cooked chicken; 2 cups packed grated sharp cheddar cheese (about 8 ounces); 8 8-inch-diameter flour tortillas; 1 8-ounce package light cream cheese, cut lengthwise into 8 strips; 1 1/2 16-ounce bottles mild picante sauce or salsa; Additional chopped fresh cilantro (optional)

Servings: persons

1 16-ounce container light sour cream
1 7-ounce can diced green chilies
4 large green onions, chopped
1/2 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
2 cups diced cooked chicken
2 cups packed grated sharp cheddar cheese (about 8 ounces)
8 8-inch-diameter flour tortillas
1 8-ounce package light cream cheese, cut lengthwise into 8 strips
1 1/2 16-ounce bottles mild picante sauce or salsa
Additional chopped fresh cilantro (optional)

1
Butter 13x9x2-inch glass baking dish.
2
Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl.
3
Mix in chicken and 1 cup cheddar cheese.
4
Season filling to taste with salt and pepper.
5
Spoon generous 1/2 cup filling down center of each tortilla.
6
Top filling with cream cheese strip.
7
Roll up each tortilla, enclosing filling.
8
Arrange enchiladas seam side down in prepared dish.
9
(Can be made 3 hours ahead.
10
Cover and chill.)
11
Preheat oven to 350F.
12
Pour picante sauce over enchiladas.
13
Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes.
14
Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
15
Top with remaining sour cream.
16
Garnish with cilantro, if desired.

1341

kcal

Calories

Fat

166

Carbs

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 11 ingredients. The key ingredients include: 1 16-ounce container light sour cream, 1 7-ounce can diced green chilies, 4 large green onions, chopped, 1/2 cup chopped fresh cilantro, and more.

Yes, Chicken 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 Enchiladas

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