Sour Cream Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients:* 1 lb chicken breasts* 1/4 stick (about 2 tablespoons) margarine* 1 medium onion, chopped (about 1 cup)* small red and green pepper, chopped (about 3/4 cup total)* 1 can condensed cream of chicken soup* 1 carton (8 ounces) sour cream* 12 flour tortillas* 1 can Rotel brand tomatoes w/peppers* 1/2 cup grated cheddar cheese* 1/4 teaspoon garlic powder* 1/4 teaspoon ground cumin* 1/2 teaspoon ground black pepper
Preparation for sour cream chicken enchiladas.
Boil chicken breasts in water until done. Drain liquid, saving for future use, and set breasts aside. When cool, cut or tear chicken into small strips or chunks.Chop onion coarsely and sauté in margarine until transparent. Add red and green peppers and cook, stirring constantly, for 3-5 minutes.
Add chunked chicken breasts, garlic powder, black pepper, and cumin. Stirtogether while cooking over heat for 3-5 minutes.
Reduce heat, add cream of mushroom soup and sour cream, and simmer togetherfor 5 minutes, stirring occasionally to keep from sticking. Remove from heat.
Spoon 1/12th of mixture into center of flour tortilla, then roll into longflute (enchilada). Place in baking dish and repeat until all 12 tortillas are filled. Place seam side down.
Spoon rotel tomatoes across upper surface of enchiladas until entire can is spread over surface. Sprinkle with grated cheese.
350 degrees for 20-25 minutes.
Serve with rice and beans, with lettuce & tomato salad on the side.
Number of Servings: 12
Recipe submitted by SparkPeople user CUROI2003.
Boil chicken breasts in water until done. Drain liquid, saving for future use, and set breasts aside. When cool, cut or tear chicken into small strips or chunks.Chop onion coarsely and sauté in margarine until transparent. Add red and green peppers and cook, stirring constantly, for 3-5 minutes.
Add chunked chicken breasts, garlic powder, black pepper, and cumin. Stirtogether while cooking over heat for 3-5 minutes.
Reduce heat, add cream of mushroom soup and sour cream, and simmer togetherfor 5 minutes, stirring occasionally to keep from sticking. Remove from heat.
Spoon 1/12th of mixture into center of flour tortilla, then roll into longflute (enchilada). Place in baking dish and repeat until all 12 tortillas are filled. Place seam side down.
Spoon rotel tomatoes across upper surface of enchiladas until entire can is spread over surface. Sprinkle with grated cheese.
350 degrees for 20-25 minutes.
Serve with rice and beans, with lettuce & tomato salad on the side.
Number of Servings: 12
Recipe submitted by SparkPeople user CUROI2003.
Nutritional Info Amount Per Serving
- Calories: 487.2
- Total Fat: 16.1 g
- Cholesterol: 18.8 mg
- Sodium: 878.1 mg
- Total Carbs: 70.6 g
- Dietary Fiber: 4.3 g
- Protein: 14.4 g
Member Reviews