Sour Cream Chicken Enchiladas

Rated

Ingredients

3-1/2 cups sour cream
3 5-ounce cans boned chicken, cut up (about 2 cups)
8 oz mushroom stems and pieces
4 oz green chili, drained
1/3 cup dried onion flake
1 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1 tablespoon salad oil
12 whole corn tortilla
1/3 lb Cheddar cheese, shredded

Preparation

In 13" by 9" baking pan, spread I cup sour cream. In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next 6 ingredients. Cook over low heat, stirring occasionally, just until heated through.

In 84-inch skillet over medium-high heat, in about 1/2 inch hot oil, fry 1 tortilla, a few seconds on each side, until it softens. For an enchilada, along center of tortilla, spread 1/4 cup chicken mixture; fold sides over filling and place, seam side down, in sour cream in pan. Repeat.

Preheat oven to 450°F. Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese is melted.

Yield

Serves 6 serving

Cook Time

Cook Time: 20 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6 serving
Amount Per Serving:
Calories: 577
Calories from Fat: 459
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 51g
78%
Carbohydrates 31g
10%
Dietary Fiber 9g
36%
Saturated Fat 31g
155%
Calories 577kcal
28%
Cholesterol 139mg
46%
Protein 33g
55%
Sodium 528mg
22%
Calcium
7%
Iron
18%
Vitamin A
27%
Vitamin C
66%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.