Try this Sour Cream Enchilada recipe, or contribute your own.
Suggest a better description1. In a saucepan, mix together sour cream, soup, half of cheese and cilantro. Heat through and set aside.
2. Combine the cooked chicken, Rotel, onions, and green chilies in a pan sprayed with cooking spray. Heat until onions are transparent.
3. Warm the tortillas until flexible. Then fill each tortilla with about 2 Tbsp of chicken mixture and about 1 Tbsp of cheese mixture.
4. Roll tortilla up and place seam-side down in an 8×11 dish sprayed with cooking spray.
5. Pour the sour cream mixture over the enchiladas and top with the remaining cheese.
6. Bake in a 350-degree Fahrenheit oven for about 30 minutes or until heated through.
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Serving Size: 1 Serving (519g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 846 | ||
Calories from Fat: 176 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 22.5mg | 7 % | |
Sodium 485.8mg | 17 % | |
Potassium 887.8mg | 23 % | |
Total Carbohydrate 151.9g | 45 % | |
Dietary Fiber 20.9g | 84 % | |
Sugars, other 131g | ||
Protein 23.6g | 34 % | |
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: 846
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