Tomato Paste (the amt of cans needed depends on personal tastes)
Enchilada sauce of choice
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Let's Make It
Cook the chicken as directed then dice it up. Then add the sour cream and cream cheese to the chicken in a large bowl.
Heat olive oil in large skillet and soften the tortilla shells about 3 seconds on each side and place on paper toweling. Spread tomato paste on shell, add the chicken and creamy mixture. Embellish with green peppers, jalapenos, etc. to taste.
Roll the shell up and place in greased (cooking spray works great) baking dish with the open side of the shell down. Repeat until all the shells are filled. Top the enchiladas with enchilada sauce of choice. Cover the dish(es) with aluminum foil.
Bake at 350 degrees F for about 30 minutes. Remove from oven, take foil off and top with shredded cheese of choice (as much as desired). Place back in oven about 10 minutes or until cheese on top melts.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.