Chicken & Green Chili Enchiladas
45 Min(s)
20 Min(s) Prep
25 Min(s) Cook
Sour cream and a mix of four cheeses balance the heat of chopped green chilies in this tasty chicken-filled enchilada recipe.
What You Need
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8 servings
Original recipe yields 8 servings
4-1/2 cups shredded cooked chicken
1 can (4 oz.) chopped green chiles, undrained
1-1/2 cups sour cream, divided
16 corn tortillas (6 inch), warmed
3 cans (10 oz. each) red enchilada sauce, warmed
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Let's Make It
1
Heat oven to 375°F.
2
Combine chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.
3
Spread 1 cup sauce onto bottom of 13x9-inch pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.
4
Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.
Kitchen Tips
Tip 1
Substitute
Substitute shredded cooked beef or pork for the chicken.
Tip 2
Special Extra
Serve topped with shredded lettuce and chopped tomatoes.
Nutrition
Calories
500
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 12g
60%
Trans Fat 1g
Cholesterol 125mg
42%
Sodium 800mg
35%
Total Carbohydrates 36g
13%
Dietary Fiber 4g
14%
Sugars 6g
12%
Protein 33g
66%
Vitamin A
15%
Vitamin C
6%
Calcium
25%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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