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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 387.6
  • Total Fat: 14.1 g
  • Cholesterol: 72.9 mg
  • Sodium: 747.8 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 27.1 g

View full nutritional breakdown of Shelley's Sour Cream Chicken Enchiladas Recalculated calories by ingredient
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Shelley's Sour Cream Chicken Enchiladas Recalculated

Submitted by: PMGOHIO

Introduction

Love this recipe, but I heard the nutrition info was off. Here it is with correct calculations. Love this recipe, but I heard the nutrition info was off. Here it is with correct calculations.
Number of Servings: 8

Ingredients

    16 oz. fat free sour cream
    1 can fat free cream of chicken soup
    1 Tbsp. fresh cilantro
    2 1/2 cups cooked chicken, chopped
    1 can Rotel tomatoes & Chilis
    1 cup onions
    1 Tbsp olive oil
    16 corn tortillas
    8 oz shredded co-jack cheese
    1 small can chopped green chilis

Directions

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.

Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.

Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.

Pour over the sour cream sauce and top with the remaining cheese.

Bake in a 350 degree oven for about 30 minutes or until heated through.

Makes 8 servings of 2 enchiladas each.

Number of Servings: 8

Number of Servings: 8

Recipe submitted by SparkPeople user PMGOHIO.






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