Chicken and Cream Cheese Enchiladas with a Sour Cream Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Chicken, cooked, shredded4 tbsp Cream Cheese (1/2 a standard package), softened2 tsp Cumin 1 1/4 cup Milk1 cup Sour Cream (standard small package)1 can Cream of Chicken Soup2 can (4oz) Diced Green Chiles1 Onion, chopped2 tbsp Butter2 cup Cheese (shredded)1/4 cup Scallions (green onions)10-12 Tortillas (medium size)
Preheat oven to 375.
Coat 9x13 baking dish with nonstick cooking spray (or other nonstick material).
In a small pan, melt butter on low to medium heat.
Sauté onion in butter until soft.
Reduce heat, and add 1 can of green chiles to pan and mix.
In large bowl, combine cream cheese, cumin, and 1/4 cup milk. Add cooked onion and green chiles to bowl, and mix. Add chicken to bowl, and mix.
Spoon roughly 3 to 4 tbsp of chicken mixture into a tortilla. Squeeze and roll tortilla. Place tortilla in baking dish. Repeat until all chicken mixture is used. (Might have to change up amount of tortillas or mixture in the tortillas to fit the baking dish)
In medium bowl, combine sour cream, cream of chicken soup, can of diced green chiles, and rest of the milk. Pour mixture over top of enchiladas in baking dish.
Cover with aluminum foil. Bake for 40min.
Take out. Take off aluminum foil. Cover with cheese and scallions. Bake for 5minutes or until cheese is melted.
Serving Size: Makes 10 to 12 Enchiladas. Serving size is 1 Enchilada.
Coat 9x13 baking dish with nonstick cooking spray (or other nonstick material).
In a small pan, melt butter on low to medium heat.
Sauté onion in butter until soft.
Reduce heat, and add 1 can of green chiles to pan and mix.
In large bowl, combine cream cheese, cumin, and 1/4 cup milk. Add cooked onion and green chiles to bowl, and mix. Add chicken to bowl, and mix.
Spoon roughly 3 to 4 tbsp of chicken mixture into a tortilla. Squeeze and roll tortilla. Place tortilla in baking dish. Repeat until all chicken mixture is used. (Might have to change up amount of tortillas or mixture in the tortillas to fit the baking dish)
In medium bowl, combine sour cream, cream of chicken soup, can of diced green chiles, and rest of the milk. Pour mixture over top of enchiladas in baking dish.
Cover with aluminum foil. Bake for 40min.
Take out. Take off aluminum foil. Cover with cheese and scallions. Bake for 5minutes or until cheese is melted.
Serving Size: Makes 10 to 12 Enchiladas. Serving size is 1 Enchilada.
Nutritional Info Amount Per Serving
- Calories: 524.8
- Total Fat: 25.4 g
- Cholesterol: 134.5 mg
- Sodium: 845.0 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 1.5 g
- Protein: 38.3 g
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