Easy Chicken Enchiladas Recipe
Ingredients
| Chopped cooked chicken | 2 Cup (32 tbs) | |
| Sour cream | 2 Cup (32 tbs) (Use Of Any Commercial Brand) | |
| Canned cream of chicken soup | 10 3⁄4 Ounce, undiluted (One Can) | |
| Shredded monterey jack cheese | 16 Ounce (2 Cup 16 Tablespoon) | |
| Canned chopped green chiles | 4 Ounce, drained (1 Can) | |
| Chopped onion | 2 Tablespoon | |
| Salt | 1⁄8 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Flour tortillas | 10 (10 Inch Each) | |
| Vegetable oil | 1 Tablespoon | |
| Shredded longhorn cheese | 4 Ounce (1 Cup 16 Tablespoon) | |
| Shredded longhorn cheese | 4 Ounce (1 Cup 16 Tablespoon) |
Nutrition Facts
Serving size
Calories 1033 Calories from Fat 654
% Daily Value*
Total Fat 72 g111.4%
Saturated Fat 39.1 g195.5%
Trans Fat 0 g
Cholesterol 180.7 mg60.2%
Sodium 2195.8 mg91.5%
Total Carbohydrates 46 g15.3%
Dietary Fiber 2 g7.8%
Sugars 6.9 g
Protein 54 g107.1%
Vitamin A 95.6% Vitamin C 27.9%
Calcium 107.3% Iron 13.7%
*Based on a 2000 Calorie diet
Directions
Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened, add additional oil, if necessary.
Drain on paper towels.
Place a heaping 1/2 cup of chicken mixture on each tortilla, roll up each tortilla, and place seam side down in a 13- x 9- x 2-inch baking dish.
Cover and bake at 350° for 20 minutes.
Sprinkle tortillas with 1 cup longhorn cheese, and bake, uncovered, an additional 5 minutes.
Serve enchiladas immediately.
Chef
