Shelley's Sour Cream Chicken Enchiladas Recalculated

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 387.6

Total Fat: 14.1 g
Cholesterol: 72.9 mg
Sodium: 747.8 mg
Total Carbs: 38.5 g
Dietary Fiber: 4.2 g
Protein: 27.1 g

View full nutritional breakdown of Shelley's Sour Cream Chicken Enchiladas Recalculated calories by ingredient

Introduction

Love this recipe, but I heard the nutrition info was off. Here it is with correct calculations. Love this recipe, but I heard the nutrition info was off. Here it is with correct calculations.

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 8

Ingredients

16 oz. fat free sour cream

1 can fat free cream of chicken soup

1 Tbsp. fresh cilantro

2 1/2 cups cooked chicken, chopped

1 can Rotel tomatoes & Chilis

1 cup onions

1 Tbsp olive oil

16 corn tortillas

8 oz shredded co-jack cheese

1 small can chopped green chilis

Directions

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.

Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.

Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.

Pour over the sour cream sauce and top with the remaining cheese.

Bake in a 350 degree oven for about 30 minutes or until heated through.

Makes 8 servings of 2 enchiladas each.

Number of Servings: 8

Number of Servings: 8

Recipe submitted by SparkPeople user PMGOHIO.