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: 2 tablespoons olive oil; 1 tablespoon butter; 1 medium white onion, finely chopped; 2 -3 jalapeno peppers, seeded and finely chopped; 3 garlic cloves, minced; 1 (4 ounce) can chopped mild green chilies; 1 bunch cilantro leaf, chopped; 3 (10 ounce) cans reduced-fat cream of chicken soup; 1 (16 ounce) container light sour cream; 3 cups shredded cooked chicken; 1/2 teaspoon salt; fresh coarse ground black pepper; 10 (7 inch) flour tortillas; 2 cups shredded cheddar cheese

Servings: persons

2 tablespoons olive oil
1 tablespoon butter
1 medium white onion, finely chopped
2 -3 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
1 (4 ounce) can chopped mild green chilies
1 bunch cilantro leaf, chopped
3 (10 ounce) cans reduced-fat cream of chicken soup
1 (16 ounce) container light sour cream
3 cups shredded cooked chicken
1/2 teaspoon salt
fresh coarse ground black pepper
10 (7 inch) flour tortillas
2 cups shredded cheddar cheese

1
Preheat oven to 350u00b0F Coat a 13-by-9-inch glass baking pan with cooking spray.
2
Heat oil and butter in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper.
3
Arrange tortillas on a work surface. Spoon about 1/3 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese.
4
Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes.

1839

kcal

Calories

Fat

222

Carbs

125

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 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 tablespoon butter, 1 medium white onion, finely chopped, 2 -3 jalapeno peppers, seeded and finely chopped, 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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