Chicken and Cream Cheese Enchiladas with a Sour Cream Sauce
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 524.8
- Total Fat: 25.4 g
- Cholesterol: 134.5 mg
- Sodium: 845.0 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 1.5 g
- Protein: 38.3 g
View full nutritional breakdown of Chicken and Cream Cheese Enchiladas with a Sour Cream Sauce calories by ingredient
Introduction
Chicken mixed with cream cheese, stuffed in tortillas, and covered with a sour cream sauce. Not a healthy recipe, but could replace with low fat selections. Chicken mixed with cream cheese, stuffed in tortillas, and covered with a sour cream sauce. Not a healthy recipe, but could replace with low fat selections.Number of Servings: 10
Ingredients
-
1 Chicken, cooked, shredded
4 tbsp Cream Cheese (1/2 a standard package), softened
2 tsp Cumin
1 1/4 cup Milk
1 cup Sour Cream (standard small package)
1 can Cream of Chicken Soup
2 can (4oz) Diced Green Chiles
1 Onion, chopped
2 tbsp Butter
2 cup Cheese (shredded)
1/4 cup Scallions (green onions)
10-12 Tortillas (medium size)
Tips
I shred Rotisserie chicken from the store.
Cheese is determined by your preference. I typically use cheddar cheese, which is what is used to calculate nutrition for this recipe.
There is a recipe very close to this on BigOven. My recipe changes amount of a few things, like more onion and green chilies and the addition of scallions.
I put my onions and green chiles through a food processor in order to make it a smooth mixture instead of chunks (optional addition).
I also top with diced tomato before serving occasionally.
Directions
Preheat oven to 375.
Coat 9x13 baking dish with nonstick cooking spray (or other nonstick material).
In a small pan, melt butter on low to medium heat.
Sauté onion in butter until soft.
Reduce heat, and add 1 can of green chiles to pan and mix.
In large bowl, combine cream cheese, cumin, and 1/4 cup milk. Add cooked onion and green chiles to bowl, and mix. Add chicken to bowl, and mix.
Spoon roughly 3 to 4 tbsp of chicken mixture into a tortilla. Squeeze and roll tortilla. Place tortilla in baking dish. Repeat until all chicken mixture is used. (Might have to change up amount of tortillas or mixture in the tortillas to fit the baking dish)
In medium bowl, combine sour cream, cream of chicken soup, can of diced green chiles, and rest of the milk. Pour mixture over top of enchiladas in baking dish.
Cover with aluminum foil. Bake for 40min.
Take out. Take off aluminum foil. Cover with cheese and scallions. Bake for 5minutes or until cheese is melted.
Serving Size: Makes 10 to 12 Enchiladas. Serving size is 1 Enchilada.
Coat 9x13 baking dish with nonstick cooking spray (or other nonstick material).
In a small pan, melt butter on low to medium heat.
Sauté onion in butter until soft.
Reduce heat, and add 1 can of green chiles to pan and mix.
In large bowl, combine cream cheese, cumin, and 1/4 cup milk. Add cooked onion and green chiles to bowl, and mix. Add chicken to bowl, and mix.
Spoon roughly 3 to 4 tbsp of chicken mixture into a tortilla. Squeeze and roll tortilla. Place tortilla in baking dish. Repeat until all chicken mixture is used. (Might have to change up amount of tortillas or mixture in the tortillas to fit the baking dish)
In medium bowl, combine sour cream, cream of chicken soup, can of diced green chiles, and rest of the milk. Pour mixture over top of enchiladas in baking dish.
Cover with aluminum foil. Bake for 40min.
Take out. Take off aluminum foil. Cover with cheese and scallions. Bake for 5minutes or until cheese is melted.
Serving Size: Makes 10 to 12 Enchiladas. Serving size is 1 Enchilada.