Chicken Enchiladas With Sour Cream Recipe Recipe

Name: Chicken Enchiladas With Sour Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 pkg. chicken breasts, cooked; 12 white corn tortillas; 1 pt. lowfat sour cream; 4 to 5 ripe tomatoes, minced; 2 pound fresh green chili, toasted and peeled or possibly 1 1/2 c. prepared green chili; 1 clove garlic, minced; 1/2 pound Cheddar cheese; 2 onions, minced fine; Healthy pinch of oregano; Salt

Servings: persons

3 to 4 pkg. chicken breasts, cooked
12 white corn tortillas
1 pt. lowfat sour cream
4 to 5 ripe tomatoes, minced
2 pound fresh green chili, toasted and peeled or possibly 1 1/2 c. prepared green chili
1 clove garlic, minced
1/2 pound Cheddar cheese
2 onions, minced fine
Healthy pinch of oregano
Salt

1
Fry garlic in extra virgin olive oil, lightly.
2
Add in green chili, tomatoes, onion, oregano and salt.
3
Cover with water and cook till mix thickens.
4
In a bowl shred chicken meat, add in grated cheese and lowfat sour cream.
5
Fry tortillas in deep fat, one at a time, till soft.
6
Then dip into chili mix.
7
Fill tortillas with chicken and lowfat sour cream mix and roll up.
8
Place rolls close together in a flat casserole.
9
Pour remaining green chili sauce over rolled enchiladas.
10
Bake till thoroughly heated in a 350 degree oven for 10 to 15 min.
11
Serve with minced lettuce.

697

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 3 to 4 pkg. chicken breasts, cooked, 12 white corn tortillas, 1 pt. lowfat sour cream, 4 to 5 ripe tomatoes, minced, and more.

Yes, Chicken Enchiladas With Sour Cream Recipe 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 With Sour Cream Recipe

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