Sour Cream Chicken Enchilada

Name: Sour Cream Chicken Enchilada Recipe
Yield: 5
Ingredients: 1 cup Kraft Shredded 2% Mexican Four Cheese blend; 16 tbsp Light Sour Cream (Lucerne); 1.75 cup Rotel Diced tomatoes & green chilis Mild; 20 oz Boneless Skinless Chicken Breast - Raw; 1.25 cup western family cream of chicken soup; 10 serving Mission Flour Tortillas Soft Taco 8 inch 49g

Number of Servings: 5

Ingredients

1 cup Kraft Shredded 2% Mexican Four Cheese blend 16 tbsp Light Sour Cream (Lucerne) 1.75 cup Rotel Diced tomatoes & green chilis Mild 20 oz Boneless Skinless Chicken Breast - Raw 1.25 cup western family cream of chicken soup 10 serving Mission Flour Tortillas, Soft Taco, 8 inch, 49g

Directions

Mix soup and sour cream in small saucepan. (can add cilantro if wanted) Warm and set aside. Cut chicken into small pieces and cook in large skillet. Add tomatoes and onions. Warm tortillas and spoon about 2 tablespoons of chicken onto a tortilla along with a tablespoon cheese. Roll and place seam side down in 9x13 pan. Pour sour cream mixture over top. Bake at 350 degrees for 25-30 minute

Serving Size:�2 enchiladas

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 580.0
Total Fat: 17.2 g
Cholesterol: 94.5 mg
Sodium: 1,996.0 mg
Total Carbs: 59.6 g
Dietary Fiber: 3.7 g
Protein: 42.3 g

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