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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 373.1
  • Total Fat: 22.1 g
  • Cholesterol: 82.8 mg
  • Sodium: 1,128.9 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 0.4 g
  • Protein: 25.8 g

View full nutritional breakdown of Sour Cream Chicken Enchiladas calories by ingredient
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Sour Cream Chicken Enchiladas

Submitted by: KAJENKI

Introduction

I am from Texas and these are the best homemade enchiladas I have ever had! I am from Texas and these are the best homemade enchiladas I have ever had!
Number of Servings: 6

Ingredients

    8 oz fat free sour cream
    1 10 3/4 oz can cream of chicken soup
    1.5 cups chicken broth
    1 4oz can green chiles chopped
    6 10 inch flour tortillas
    3 lbs sof chicken cooked boned and shredded (I just buy a rotisserie chicken from grocery store and chop up)
    8 oz monterey jack cheese grated
    4 oz cheddar cheese grated

Directions

Makes 6 enchilladas

1. combine sour cream soup broth and green chiles. heat and stir until smooth and belended
2. to soften tortillas, heat small amount of broth in a skillet. place tortillas one at a time in broth for a few seconds, remove and drain.
3. after draining, place tortillas, 1 at a time, into the soup mixture.
4. lift tortillas out of soup mixture. place 3T of chiken and 2 T of each cheese in tortrilla and roll up
5. place seam side downin a 2 qt baking dish
6. pour remaining sauce over toritllas and sprinkle remaining cheese on top
7 bake 250 degrees for 20-30 mins

Number of Servings: 6

Recipe submitted by SparkPeople user KAJENKI.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This is basically the same recipe I use. The only difference is I saute veggies -onions, peppers, mushrooms, spinach.. whatever I have- and put them inside as well. Everybody loves them! My best friend asked me to make her a pan of these for her birthday from now on instead of getting her a gift :) - 1/24/10

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  • I sauteed onions and then added other sauce ingredients. I used 2 cups of chicken and 1 cup of cheese to make 4 enchilladas. That way I had enough sauce left for another time. I used low-sodium broth and low-fat cream of chicken soup to cut calories. Very good! - 11/5/10

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