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; 1 to 2 (4 oz.) cans green chilis; 1/3 c. onion flakes; 1/3 lb. Cheddar cheese, shredded; 2 (4 oz.) cans mushrooms; 1 tsp. chili powder; 1/2 tsp. salt; 1/2 tsp. garlic powder; 1/4 tsp. pepper; salad oil; 12 tortillas

Servings: persons

3 1/2 c. sour cream
3 (5 oz.) cans chicken
1 to 2 (4 oz.) cans green chilis
1/3 c. onion flakes
1/3 lb. Cheddar cheese, shredded
2 (4 oz.) cans mushrooms
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
salad oil
12 tortillas

1
About 1 hour before serving, in 9 x 13-inch pan, spread 1 cup sour cream; set aside.
2
In 2-quart saucepan, flake chicken.
3
Add 1/2 cup sour cream, mushrooms, chilis, onion flakes, chili powder, salt, garlic powder and pepper.
4
Cook over low heat, stirring occasionally just until thoroughly heated.
5
Preheat oven to 450u00b0. In 8-inch skillet over medium heat, fry tortilla in 1/2-inch hot oil a few seconds on each side until soft.
6
For each enchilada along center of tortilla, spread 1/4 cup chicken mixture.
7
Fold sides of tortilla over filling and place seam side down in sour cream pan.
8
Spread remaining sour cream over enchiladas and sprinkle with cheese.
9
Bake 8 minutes or until cheese is melted.

701

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, 1 to 2 (4 oz.) cans green chilis, 1/3 c. onion flakes, 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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