Shelley's Sour Cream Chicken Enchiladas Recalculated
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz. fat free sour cream1 can fat free cream of chicken soup1 Tbsp. fresh cilantro2 1/2 cups cooked chicken, chopped1 can Rotel tomatoes & Chilis1 cup onions1 Tbsp olive oil16 corn tortillas8 oz shredded co-jack cheese1 small can chopped green chilis
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.
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.
Nutritional Info 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
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