Mexican Chicken Enchiladas With Sour Cream |
Course : Tex-Mex
Serves: 4 |
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Ingredients:
12 tortillas corn tortillas |
8 Ounces sour cream |
4 Ounces chopped green chile |
4 medium green onions -- chopped, including the stem (4 to 6) -- (2 to 3) |
8 Ounces cream of chicken soup |
1/2 pound grated Longhorn -- Cheddar cheese or Queso Fresco |
2 Tablespoon vegetable oil or lard |
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Preparation / Directions:
Cooking Instructions
Soft fry the tortillas and drain. Roll cheese in each tortilla and fasten
with a toothpick. Mix the remaining ingredients together to make a sauce.
Spread a layer of the sauce in the bottom of a 9 x 13 baking pan. Add rolled
tortillas and cover with the remaining sauce. Be sure to cover all tortillas
with sauce. Sprinkle top with more cheese and bake at 350 degrees for 20 to
30 minutes or til cheese is bubbly.
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Nutritional Information:
1321 Calories (kcal); 63g Total Fat; (41% calories from fat); 30g Protein; 171g Carbohydrate; 110mg Cholesterol; 1605mg Sodium |
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