Chicken Enchiladas
Prep
10m
Cook
50m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Chicken Enchiladas
| 5 large chicken breasts |
| 2 cups shredded cheese, saving 1/4 cup for later |
| 1 10.5 ounce can Cream of chicken soup |
| 1 cup sour cream |
| 1/4 cup chopped green onions (adjust to your taste) |
| 1 4 ounce can chopped green chilis |
| 1 28 ounce can green enchilada sauce |
| 1 20 ounce package large flour tortillas |
Chicken Enchiladas Directions
- Bake the chicken breasts until done,
- Cut chicken into chunk, but not too small.
- In a lage sauce pan, add the cheese, chicken soup, sour cream, green onions, and green chilis.
- Heat until warm or the cheese is melted.
- Fold in the chuncks of chicken.
- Fill in medium sized flour tortillas with the mixture and roll up.
- place in a casserole dish, sprayed lightly with cooking spray.
- top the enchillada with green enchillada sauce and cover with foil and bake at 350° for 40 minutes.
- Remove foil and top with the remaining cheese.
- Return to oven for about 10 minutes or until the cheese is hot and bubbly.
Nutrition facts
Per Serving
| Kcal: | 249 kcal |
| Fibers (g): | 0.8g |
| Sodium (mg): | 1146mg |
| Carbs: | 10.1g |
| Sugar (g): | 9.4g |
| Fat: | 19g |
| Saturated fat (g): | 10.3g |
| Cholesterol: | 46mg |
| Proteins: | 9.4g |
