Easy Chicken Enchiladas
Preheat oven to 375
Stir together sour cream and cream of chicken until smooth, set aside.
In pan over medium heat, in hot butter, cook onion and chili powder until onion is tender, stirring often.
Stir in chicken, green chilies, and and 2 tbsp of soup mixture. Remove from heat.
Fill tortillas with desired amount of mixture and roll. Place in greased baking dish with seam down. (I find it helps to microwave the tortillas just before filling to help them soften.)
Spread remaining soup mixture over enchiladas and sprinkle with cheese. You can also add beans around edges if you prefer.
Cover with foil and bake 15 minutes.
Add more cheese if desired and bake 5 minutes more or until all cheese has melted,
Top with avocado slices for garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (647g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1260 | ||
Calories from Fat: 386 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.9g | 57 % | |
Saturated Fat 13.9g | 70 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 115.7mg | 36 % | |
Sodium 1036mg | 36 % | |
Potassium 1028mg | 27 % | |
Total Carbohydrate 181g | 53 % | |
Dietary Fiber 25.2g | 101 % | |
Sugars, other 155.8g | ||
Protein 45.5g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1260
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