16 January, 2017
Andi’s Sour Cream Chicken Enchiladas
This is a favorite ‘go to’ recipe – especially when having company! I often have enough mixture to make a 2nd 8×8 pan of enchiladas, depending on how full they are stuffed.
Rice variations: You can simply cook the rice as directed and place it in the 9×13 pan. For added flavor I have done a few different things including:
- pour about 1c (or more) of salsa over rice and smooth over top
- make cilantro-lime rice by adding 1/4 c lime juice and 1/2 c cilantro
- add a few spoonfuls of the chicken mixture and smooth over top of rice
- smooth your favorite enchilada sauce over the rice
Sour Cream Chicken Enchiladas
Servings: 10 Large Enchiladas (about 10 people)
Calories: 493kcal
Ingredients
- 3 lb chicken breast
- 1 can low-fat cream of chicken soup
- 1 can low-fat cream mushroom soup
- 1 can Rotel Tomato
- 1 med onion chopped
- 1 cup fat free sour cream
- 1 can green chilies
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1.5 cup colby jack cheese grated
- 6 8" flour tortillas
- 3 cup rice cooked
Instructions
- Cook chicken; shred into pieces.
- In large bowl combine soups, sour cream, onion, green chilies, tomato, spices & cheese. Stir chicken into mixture.
- Place cooked rice in bottom of 9x13 pan. See above for rice variations
- Place on each tortilla & roll up, arranging on the bed of rice.
- Bake at 375° for 30 minutes or until bubbly.
Notes
Simple additions:
- 1c salsa
- fresh cilantro
- chopped jalapeno
Nutrition
Serving: 0.5Enchilada | Calories: 493kcal | Carbohydrates: 56g | Protein: 39g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 544mg | Potassium: 864mg | Fiber: 3g | Sugar: 3g | Vitamin A: 588IU | Vitamin C: 10mg | Calcium: 206mg | Iron: 2mg