Chicken Enchilladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken Enchilladas:4 boneless, skinless chicken thighs1 can cream of chicken soup1 cup shredded mexican style cheese1/2 med yellow onion1/2 cup sour cream1 can green enchillada saucesalt, pepper, garlic, and my secret ingredient chicken bouillon.6-8 corn tortillas
Put the chicken in a pot with some salt, garlic, pepper and chicken bouillion and add water to cover the chicken, bring to a boil and cook til chicken is done. About 15 -20 minutes. Shred the chicken and add the rest of the ingredients except the enchillada sauce and tortillas of course. Taste it to see if it’s good! Yum. Spray an 9×11 inch pan with Pam, and pour a little enchillada sauce in the bottom of the pan just to have a lite layer on the bottom of the pan. Warm tortillas in the microwave for about a minute, and then spoon some of the chicken mixture into the tortillas and roll them up and place seam side down in the pan. Pour the rest of the enchillada sauce over the top of the tortillas and then cover with about another cup or more of cheese. Cover with foil and bake in a 350 degree oven for about 30 to 40 minutes. Serve with beans and rice. Good eating!
Number of Servings: 6
Recipe submitted by SparkPeople user JENNY072697.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNY072697.
Nutritional Info Amount Per Serving
- Calories: 368.1
- Total Fat: 9.6 g
- Cholesterol: 51.9 mg
- Sodium: 722.5 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 1.3 g
- Protein: 26.8 g
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