Chicken Enchiladas 8

Course : Enchiladas
Serves: 4
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1 tablespoon vegetable oil
1 can enchilada sauce -- (10 ounces)
8 whole flour tortillas (8 inch)
1/2 cup low-fat sour cream
2 cups shredded cooked chicken
1 can diced mild green chilies -- (7 ounces)
2 cups grated cheddar cheese
1 bunch chopped fresh cilantro

Preparation / Directions:

Preheat oven to 350 degrees. Brush a 13x9-inch glass baking dish with oil. Pour enchilada sauce into shallow bowl. Dip each tortilla into sauce and lay on work surface covered with waxed paper. Divide sour cream, chicken, chilies and cheese in a strip down center of each tortilla. Roll up tortillas, enclosing filling. Place seam-side down in oiled dish. Pour remaining sauce over. Bake enchiladas until heated through, about 25 minutes. Sprinkle with cilantro. Prep Time: 10 minutes Cook Time: 30 minutes Makes: 4 servings Enchiladas are easy to assemble, but they do require a bit more cooking time. You might prefer to make these a day ahead and refrigerate them overnight before cooking.


Nutritional Information:

3329 Calories (kcal); 161g Total Fat; (43% calories from fat); 116g Protein; 350g Carbohydrate; 336mg Cholesterol; 4557mg Sodium

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