Mock Sour Cream Green Chili Enchiladas
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 151.0
- Total Fat: 7.5 g
- Cholesterol: 35.8 mg
- Sodium: 370.7 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.7 g
- Protein: 14.7 g
View full nutritional breakdown of Mock Sour Cream Green Chili Enchiladas calories by ingredient
Introduction
Very easy and delicious! This makes 16 4" enchiladas. You can cook the meat mixture the day before and refridgerate till you need it.Very easy and delicious! This makes 16 4" enchiladas. You can cook the meat mixture the day before and refridgerate till you need it.
Number of Servings: 16
Ingredients
-
1 10 oz. can green chili enchilada sauce mild
1 12 oz. evaporated milk
1 6 oz. plain Greek Yogurt
1 4oz. Chopped green Chilis
1 onion chopped
3-4 cooked chicken breast shredded or chopped into very small pieces
2 c. Shredded cheddar cheese
1 pkg Joseph's Flax, Oat bran, Whole wheat Lavash Bread (I got mine at Walmart in the deli section)
Tips
I like to make mine in square aluminum pans so I can cook some for our meal and freeze the rest for use later Be sure to thaw before you bake the next pan.
You can share the extra pan with a neighbor.
Directions
Preheat oven to 325
1. Cook chicken set aside
2. Spray a warm skillet with Cooking spray then add chopped green Chilis an chopped onions. Cook on low while you cut up/shred chicken
3. Add the chicken to the Chilis and onions remove from heat, (salt and pepper to taste, not included in nutrients)
4. In sauce pan add first 3 ingredients, heat thoroughly.
5. Cut the rectangles of Lavash Bread into 4 smaller rectangles(makes 16 sm rectangles)
6. Add 1 to1 1/2 cups cheese to chicken mixture
Get baking dish ready with cooking spray
Take each small rectangle dip into sauce
Put spoonful of meat mixture (adjust to your taste) into rectangle; roll and place seam side down continue until all of ingredients are rolled into enchiladas.
Pour remaining sauce over enchiladas
Sprinkle with the rest of shredded cheese
Bake 30 minutes or until cheese is melted and sauce is bubbly.
Serving Size: Makes 16 4" enchiladas
1. Cook chicken set aside
2. Spray a warm skillet with Cooking spray then add chopped green Chilis an chopped onions. Cook on low while you cut up/shred chicken
3. Add the chicken to the Chilis and onions remove from heat, (salt and pepper to taste, not included in nutrients)
4. In sauce pan add first 3 ingredients, heat thoroughly.
5. Cut the rectangles of Lavash Bread into 4 smaller rectangles(makes 16 sm rectangles)
6. Add 1 to1 1/2 cups cheese to chicken mixture
Get baking dish ready with cooking spray
Take each small rectangle dip into sauce
Put spoonful of meat mixture (adjust to your taste) into rectangle; roll and place seam side down continue until all of ingredients are rolled into enchiladas.
Pour remaining sauce over enchiladas
Sprinkle with the rest of shredded cheese
Bake 30 minutes or until cheese is melted and sauce is bubbly.
Serving Size: Makes 16 4" enchiladas