Chicken Enchiladas
57 g
Protein
963
Calories
59 g
Carbs
57 g
Total Fat
30 min
Prep Time
45 min
Cook Time
6
Serving
Ingredients
- 2 cups (16 ounces) sour cream
- 2 (10 ¾-ounce) cans cream of chicken soup
- 2 (4-ounce) cans diced green chiles
- 4 cups cooked cubed chicken
- 10 medium flour tortillas
- 4 cups shredded Colby-Jack cheese
- Sliced green onions and/or chopped cilantro
Nutrition Facts
per serving
Calories: 963
Protein: 57 g
Carbohydrate: 59 g
Fiber: 2 g
Total Fat: 57 g
Saturated Fat: 31 g
Cholesterol: 107 mg
Calcium: 70% DV
Sodium: 2326 mg
Protein: 57 g
Carbohydrate: 59 g
Fiber: 2 g
Total Fat: 57 g
Saturated Fat: 31 g
Cholesterol: 107 mg
Calcium: 70% DV
Sodium: 2326 mg
Instructions
- Preheat oven to 350° F.
- In a large bowl, combine sour cream, soup and chiles.
- Spray 9x13-inch baking dish with cooking spray. Spread ½ cup sauce in dish.
- Stir chicken into remaining sauce.
- Fill tortilla with about ¾ cup of chicken mixture, add sprinkle of cheese, wrap and place in dish. Repeat with remaining tortillas.
- Cover enchiladas with remainder of cheese.
- Cover loosely with foil; bake for 30 minutes at 350° F.
- Remove foil and bake 15 minutes more.
- Garnish with green onions or cilantro.
Farm Families
Chapman Family
Chapman Dairy
Farm to Table
