Chicken Enchiladas

Name: Chicken Enchiladas Recipe
Yield: 8
Ingredients: 2 Tbsp Cooking Oil; 4 Boneless Skinless Chicken Breasts diced; 1 Cup Chopped Onion; 1 Garlic Clove; 12 oz. Canned sliced Mushrooms drained; 2 - 4 oz Caned chopped green chilies drained; 1 Cup Sour Cream; 1 tsp Chili Powder; 1 tsp Cumin; 1/2 tsp Salt; 1/4 tsp Pepper; 16 Flour Tortillas (Burrito Size); 2 Cups 4 Cheese Mexican shredded; TOPPING; 2 Cups Sour Cream; 2 Cups 4 Cheese Mexican shredded

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Number of Servings: 8

Ingredients

2 Tbsp Cooking Oil4 Boneless, Skinless Chicken Breasts, diced1 Cup Chopped Onion1 Garlic Clove12 oz. Canned sliced Mushrooms, drained2 - 4 oz Caned chopped green chilies, drained1 Cup Sour Cream1 tsp Chili Powder1 tsp Cumin1/2 tsp Salt1/4 tsp Pepper16 Flour Tortillas (Burrito Size)2 Cups 4 Cheese Mexican, shreddedTOPPING2 Cups Sour Cream2 Cups 4 Cheese Mexican, shredded

Directions

Preheat oven to 350. Wrap tortillas in foils, tightly, and place in oven for 10 minutes to "soften".

Heat cooking oil in frying pan. Add chicken, onion and garlic. Stiryfry until no pink remains in chicken.

Stir next 7 ingredients together well in bowl. Add chicken mixture.

Place scant 1/4 cup chicken mixture in center of each tortilla. Add 2 Tbsp cheese. Roll tortilla tightly around filling. Arrange seam side down in 1 or 2 greased pans. Bake uncovered in 350 oven for 15 minutes until hot.

Topping: Spread sour cream over top. Sprinkle with cheese. Return to oven for about 5 minutes. Makes 16.

Number of Servings: 8

Recipe submitted by SparkPeople user DEANNEDBDA.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving