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Norton Sour Cream Chicken Enchiladas
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Norton Sour Cream Chicken Enchiladas

45 Minutes
45 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
4 boneless skinless chicken breasts
1 medium onion, diced
2 tablespoons olive oil
1 can cream of chicken soup, divided
10 (8") tortillas
2 cups Kraft Finely Shredded Mozzarella Cheese
1/2 pint Breakstone's Sour Cream
1 can sliced jalapenos, if desired
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Let's Make It
1
Chop chicken and cook with diced onions in olive oil. Add half of the soup then spoon into tortillas adding Kraft Finely Shredded Mozzarella cheese with each one. Roll and place into a baking casserole dish.
2
Stir together remaining soup and Breakstone's sour cream. Sprinkle the remaining Kraft Cheese on top. Top with jalapenos.
3
Bake at 350 degrees F until bubbly.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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