Sour Cream Chicken Enchilada's

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 354.5
  • Total Fat: 18.9 g
  • Cholesterol: 80.4 mg
  • Sodium: 700.5 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 26.6 g

View full nutritional breakdown of Sour Cream Chicken Enchilada's calories by ingredient
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Number of Servings: 20


    La Victoria Green Taco Sauce, 32 tbsp
    La Victoria Enchilada Sauce, 2 cup
    Chicken Breast, no skin, 4 breast, bone and skin removed
    *Daisy Light Sour Cream, 48 tbsp
    Monterey Cheese, 8 cup, shredded
    *Green Chili Peppers, canned, 1.5 cup
    Jalapeno Peppers, 1 cup, sliced
    Corn Tortillas, 20 tortilla, medium (approx 6" dia)
    Onions, raw, 1.5 cup, chopped
    Santiago's Green Chili - Hot - 1 Serving, 6 oz
    Pam spray


Boil Chicken Breasts in water until completely cooked - run cold water until chicken is cooled

Mix together: 3 cups ff or lowfat sour cream, 1 cup onion, green chilies, jalapeno's and 3 cups monterey jack cheese - shred chicken and place in mix - stir till completely mixed together

Sauce: Mix Enchilada sauce, green chili sauce and Santiago's green chili together along with onion - heat till boil, then turn down and simmer

Place a small amount of sauce mix in two non stick, glass baking dishes - enough to cover bottom (this to stop sticking)

Cook each cortilla in frying pan with Pam on both sides

Place filling in each tortilla and roll, placing side by side in pan

Once pans are filled, place remaining sauce over them

Bake for 30 minutes at 350

Remove - add remaining cheese on top and place back into oven until cheese is melted (about six minutes)

Remove and serve

Number of Servings: 20

Recipe submitted by SparkPeople user ESLAUGHENHOUP.

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