
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 392.1
- Total Fat: 12.4 g
- Cholesterol: 77.6 mg
- Sodium: 753.0 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 3.0 g
- Protein: 31.7 g
View full nutritional breakdown of Shelley's Sour Cream Chicken Enchiladas calories by ingredient
Shelley's Sour Cream Chicken Enchiladas
Submitted by: SKEYDOO
Introduction
This recipe makes quite a bit, so you can take half of the remaining chicken mixture and sauce and make soup. See "sour cream chicken enchilada soup" that I also submitted. This recipe makes quite a bit, so you can take half of the remaining chicken mixture and sauce and make soup. See "sour cream chicken enchilada soup" that I also submitted.Number of Servings: 8
Ingredients
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16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions
16 corn tortillas
8 oz. shredded pepper jack and colby cheese blend
1 can diced green chiles
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
Recipe submitted by SparkPeople user SKEYDOO.
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
Recipe submitted by SparkPeople user SKEYDOO.
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Member Ratings For This Recipe
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I love this recipe, it's super tasty but I read another comment warning about inaccurate nutritional information and so I recalculated and I got:
CAL-444
FAT-13.1
CHO-81.6
SOD-1118
CARB-46
FIB-5
PRO-34
There was a difference but it wasn't over 500 cal per serving, could've been brand differe - 6/15/08
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I've made this recipe about 10x since finding it. I made a few changes but awesome enchiladas! I use reduced fat cheese, light sour cream for more flavor, omit cilantro (i love cilantro but dont like it in this recipe), and use low-carb or fat flour tortillas. Turns out excellent everytime. - 3/2/09
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This was very very good!!! We had leftovers for the week and they are even better the day after :) I used what I had at home so I used less cheese and less sour cream and whole wheat tortillas. Instead of 16 I used 8 large ones. It turned out great, but they did stick to the pan, I forgot to use Pam - 7/8/08
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Just wanted to say thanks for the DELICIOUS RECEIPE!!!!!!! I did a few thing differently, but the main receipe stayed true. Wanted to give a few ideas. i put in a little less chicken & added some veggies to have even more nutritional value. also the store had chipotle wholegrain corn tortillas.yum! - 7/23/09


















