Chicken Enchiladas
Boil chicken breasts in a large pot with enough water to cover them. Cook until the chicken breasts are cooked completely. Drain the water off of the chicken breasts and set them aside so they can cool. When they are cool enough to handle shred the chicken breasts, and put back into the pan they were cooked in. Pour taco seasoning over chicken breasts and cook according to the package. Then set the chicken breasts aside.
In a large pan mix together both cans of the cream of chicken soup, and both containers of the sour cream. Cook over low heat, stirring often so it doesn't burn. When sauce is warm, and creamy, turn it off and set it aside. Put the tortillas on a dinner plate one package at a time and warm them in the microwave for about one minute, you want them warm enough so they won't break when you fold them.
Then fill flour tortillas with about 2 tablespoons of Mexican Cheese. Then roll up the tortilla, and place in 2 greased 9x13 pans.
When all of the tortillas are rolled up and placed in the pans, evenly spoon the remaining sauce over the top of the tortillas. Then sprinkle remaining Mexican Cheese over the top of the tortillas.
Bake at 350 degrees for 20 to 25 minutes, just long enough to melt the cheese. Makes approximately 20, can cut the recipe in half.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 346 | ||
Calories from Fat: 197 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 23.6mg | 7 % | |
Sodium 3171.9mg | 109 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 29.6g | 9 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 28.4g | ||
Protein 8.1g | 12 % | |
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: 346
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