Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 911.0
- Total Fat: 48.4 g
- Cholesterol: 156.4 mg
- Sodium: 1,334.7 mg
- Total Carbs: 65.0 g
- Dietary Fiber: 4.9 g
- Protein: 52.6 g
View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Introduction
2 Enchilada Serving 2 Enchilada ServingNumber of Servings: 8
Ingredients
-
2 Tbsp Cooking Oil
4 Boneless, Skinless Chicken Breasts, diced
1 Cup Chopped Onion
1 Garlic Clove
12 oz. Canned sliced Mushrooms, drained
2 - 4 oz Caned chopped green chilies, drained
1 Cup Sour Cream
1 tsp Chili Powder
1 tsp Cumin
1/2 tsp Salt
1/4 tsp Pepper
16 Flour Tortillas (Burrito Size)
2 Cups 4 Cheese Mexican, shredded
TOPPING
2 Cups Sour Cream
2 Cups 4 Cheese Mexican, shredded
Directions
Preheat oven to 350. Wrap tortillas in foils, tightly, and place in oven for 10 minutes to "soften".
Heat cooking oil in frying pan. Add chicken, onion and garlic. Stiryfry until no pink remains in chicken.
Stir next 7 ingredients together well in bowl. Add chicken mixture.
Place scant 1/4 cup chicken mixture in center of each tortilla. Add 2 Tbsp cheese. Roll tortilla tightly around filling. Arrange seam side down in 1 or 2 greased pans. Bake uncovered in 350 oven for 15 minutes until hot.
Topping: Spread sour cream over top. Sprinkle with cheese. Return to oven for about 5 minutes. Makes 16.
Number of Servings: 8
Recipe submitted by SparkPeople user DEANNEDBDA.
Heat cooking oil in frying pan. Add chicken, onion and garlic. Stiryfry until no pink remains in chicken.
Stir next 7 ingredients together well in bowl. Add chicken mixture.
Place scant 1/4 cup chicken mixture in center of each tortilla. Add 2 Tbsp cheese. Roll tortilla tightly around filling. Arrange seam side down in 1 or 2 greased pans. Bake uncovered in 350 oven for 15 minutes until hot.
Topping: Spread sour cream over top. Sprinkle with cheese. Return to oven for about 5 minutes. Makes 16.
Number of Servings: 8
Recipe submitted by SparkPeople user DEANNEDBDA.
