Chicken an Sour Cream Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups chopped cooked chicken1 cup sour cream1-1/2 cups shredded Colby & Monterey Jack cheese, divided1 jar Newman's Own Black Bean & Corn salsa, divided2 TBSP chopped cilantro1 tsp ground cumin8 Cruz flour tortillas
Preheat oven to 350 degrees.
Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Place seam side down in large baking dish. Top with remaining salsa and cover with aluminum foil.
Bake 30 minutes.
Sprinkle with remaining 1/2 cup cheese.
Bake an additional 5 minutes or until cheese is melted.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SHELL_G.
Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Place seam side down in large baking dish. Top with remaining salsa and cover with aluminum foil.
Bake 30 minutes.
Sprinkle with remaining 1/2 cup cheese.
Bake an additional 5 minutes or until cheese is melted.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SHELL_G.
Nutritional Info Amount Per Serving
- Calories: 302.5
- Total Fat: 10.4 g
- Cholesterol: 54.8 mg
- Sodium: 1,051.3 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 5.0 g
- Protein: 19.1 g
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