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Cathy's Sour Cream Chicken Enchiladas
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Cathy's Sour Cream Chicken Enchiladas

30 Minutes
30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
4 cups sour cream, divided
1 fryer chicken, boiled and deboned
2 cans (4 oz. each) mushrooms
2 cans (4 oz. each) diced green chilies
1 cup chopped onions
2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 bag (12 count) tortillas
2/3 lb grated Monterey Jack cheese
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Let's Make It
1
1. In 13"x9" baking dish, spread 1 cup sour cream on bottom and sides.
2
2. In medium sauce pan, flake chicken and add in 2 cups sour cream, mushrooms, chilies, onion, and spices. Cook over low heat, stirring occasionally, just until heated through.
3
3. Spread 1/2 cup chicken mixture along the center of a tortilla. Fold sides over and place on baking dish seam side down. Repeat till all mixture is gone. Spread remaining sour cream over tortillas. Top with cheese.
4
4. Bake until cheese is melted at 450 degrees F, about 20 min.
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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