Good for group meals!
Bake chicken breast until fully cooked (about 25 - 30 minutes). Remove meat and shred. Mix soup, sour cream and chiles together. Spread a very thin layer on bottom of 9x13 pan (spray pan first). Save a small amount to spread on top of shells (instructions later). Add chicken to mixture. Spread equal amounts of cream mixture down the middle of each burrito shell and sprinkle with cheese. Roll up shells and place seam-side down in prepared pan. Spread the remaining amount of soup/sour cream/chiles mixture on the top of the shells. Sprinkle with remaining cheese. You can also put sliced olives if you wish. Bake at 350 degrees for 25-30 minutes.
Serving: Wash and chop lettuce. Garnish on plate. Place enchilada on plate and top with enchilada sauce.
*I buy a Rotisserie chicken from Costco/Sams and shred it. It's cheaper and more convenient. You can freeze any left over chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 74.1mg | 3 % | |
Potassium 21.1mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.5g | ||
Protein 0.1g | 0 % | |
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: 4
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