Sour cream chicken enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 304.4
  • Total Fat: 10.3 g
  • Cholesterol: 56.3 mg
  • Sodium: 433.8 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 20.9 g

View full nutritional breakdown of Sour cream chicken enchiladas calories by ingredient


Introduction

Use canned chicken to make this fast! My husband and I can our own chicken, and this is an excellent use for canned chicken, also a family favorite. Use canned chicken to make this fast! My husband and I can our own chicken, and this is an excellent use for canned chicken, also a family favorite.
Number of Servings: 8

Ingredients

    8 serving Mission corn tortillas Restaurant Style ( 1 serving = 2 corn Tortillas)
    1 cup Sour Cream, reduced fat
    1 cup, chopped Onions, raw
    1.5 cup Low Fat Cream of Mushroom Soup
    1 serving Bell Pepper, Green - 1 cup chopped (by MOSBOURNE)
    1 cup Mushrooms, canned
    16 ounces Chicken Breast (cooked), no skin, roasted
    1 cup Cheese - 2% - 4 Cheese Mexican - Shredded - Kroger

Tips

I use a Cubano pepper for this as that is what my family likes. We also use our own canned chicken. fast, easy and divided, it freezes well. If freezing do not add cheese until you reheat, about 30 min at 350 degrees also covered with foil.


Directions

warm tortillas, set aside. Cook onion, peppers and add soup (undiluted) sour cream and juice from canned chicken and canned mushrooms. Reserve about 1 cup of mixture, set aside. Add chicken and mushrooms. Heat through. Spray a 13 x 9 pan with non stick cooking spray. Spoon chicken mixture over tortillas, about two tablespoons loaded. Roll tortillas and set in pan, rolled side down. When finished, spoon reserved sour cream mixture over casserole. Cover with foil, and bake at 350 degrees about 20-25 minutes until heated through. Remove foil and add i cup finely shredded cheese, heat an additional ten minutes to melt cheese. Serve with side salad.

Serving Size: 2 enchiladas

Number of Servings: 8

Recipe submitted by SparkPeople user ANECOHEN.