Sour Cream Chicken Enchiladas Recipe

Name: Sour Cream Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 c. sour cream; 3 (5 oz.) cans chicken (about 2 c.); 2 (4 oz.) cans mushroom stems and pieces, drained; 1 (4 oz.) can green chilies, drained; 1/3 c. onion flakes; 1 tsp. chili powder; 1/2 tsp. salt; 1/2 tsp. garlic powder; 1/4 tsp. pepper; salad oil; 12 corn tortillas; 1/3 lb. shredded Cheddar cheese

Servings: persons

3 1/2 c. sour cream
3 (5 oz.) cans chicken (about 2 c.)
2 (4 oz.) cans mushroom stems and pieces, drained
1 (4 oz.) can green chilies, drained
1/3 c. onion flakes
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
salad oil
12 corn tortillas
1/3 lb. shredded Cheddar cheese

1
In 13 x 9-inch baking pan, spread 1 cup sour cream.
2
In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next 6 ingredients.
3
Cook over low heat, stirring occasionally, until heated.
4
In 8-inch skillet over medium heat in 1/2-inch hot oil, fry 1 tortilla a few seconds on each side until soft.
5
Along center of tortilla, spread 1/4 cup chicken mixture; fold and place seam side down, in sour cream pan.
6
Repeat. Preheat oven to 450u00b0.
7
Spread enchiladas with remaining sour cream, then top with cheese.
8
Bake 8 minutes, until cheese is melted.

959

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 12 ingredients. The key ingredients include: 3 1/2 c. sour cream, 3 (5 oz.) cans chicken (about 2 c.), 2 (4 oz.) cans mushroom stems and pieces, drained, 1 (4 oz.) can green chilies, drained, and more.

Yes, Sour Cream 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.

Sour Cream Chicken Enchiladas

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