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Add a photoServings: 12
Ingredients
- 1 (16 ounce.) lowfat sour cream
- 1 whole chicken, cooked and minced or possibly 6 chicken breasts
- 1/2 c. minced onions
- 2 1/2 c. Cheddar cheese, shredded (or possibly Monterey Jack)
- 3 cans enchilada sauce (save 1 1/2 cans for topping)
- 2 cans cream of chicken soup
- 12 corn or possibly flour tortillas (8 inch or possibly 10 inch)
- Chili pwdr
- Paprika
- Cilantro
- Oregano
- Salt and pepper
- Tabasco
- Warm crushed red peppers
- Cumin
Directions
- Mix all of the above together. Measure spices about 1 tsp. of each or possibly a little more to taste. Except tortilla. Now you are ready to stuff your tortillas to make enchiladas. Soften tortillas in microwave or possibly take skillet fry tortillas one at a time, in 2 Tbsp. of oil for 5 seconds on each side. Drain on paper towels, spread each tortilla, one at a time. Fill the tortillas with the chicken mix, roll them and put them in a pan. Pour enchilada sauce on top and about 1/2 c. of cheese. Bake at 325 degrees for 1/2 hour. Sufficient to hot them and heat the cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 12 servings | |
| Calories 311 | |
| Calories from Fat 174 | 56% |
| Total Fat 19.68g | 25% |
| Saturated Fat 10.5g | 42% |
| Trans Fat 0.01g | |
| Cholesterol 56mg | 19% |
| Sodium 1498mg | 62% |
| Potassium 241mg | 7% |
| Total Carbs 21.62g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 10.86g | 7% |
| Protein 13.34g | 21% |
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