Sour Cream Chicken Enchilada Recipe Recipe

Name: Sour Cream Chicken Enchilada Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. boiled cubed chicken; 2 cans mild green chilies, minced; 12 flour tortillas; 1 med. onion, minced; 1 teaspoon salt; 1 teaspoon cumin; 4 teaspoon veg. oil; 1 can cream of chicken soup; 10 ounce. grated Monterey Jack cheese; 1 c. lowfat sour cream; Picante sauce

Servings: persons

4 c. boiled cubed chicken
2 cans mild green chilies, minced
12 flour tortillas
1 med. onion, minced
1 teaspoon salt
1 teaspoon cumin
4 teaspoon veg. oil
1 can cream of chicken soup
10 ounce. grated Monterey Jack cheese
1 c. lowfat sour cream
Picante sauce

1
Saute/fry onion in oil.
2
Add in chicken and just sufficient chicken broth to make chicken moist.
3
Add in salt and cumin.
4
Heat well.
5
Make sauce of soup, lowfat sour cream and small amount of picante sauce.
6
Heat till warm.
7
Take chicken mix and place small amount on tortilla.
8
Roll up.
9
Place in a buttered 9 x 13 x 2 inch baking dish.
10
Pour the soup sauce over rolled up tortillas.
11
Sprinkle grated cheese on top.
12
Pour a strip of picante sauce on each side of the dish for decoration.
13
Cover and bake at 300 degrees for 30 min.

2113

kcal

Calories

Fat

235

Carbs

155

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: 4 c. boiled cubed chicken, 2 cans mild green chilies, minced, 12 flour tortillas, 1 med. onion, minced, and more.

Yes, Sour Cream Chicken Enchilada 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.

Sour Cream Chicken Enchilada Recipe

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