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A great chicken enchilada recipe for a hot summer night, and all you have to do is pair it with a salad and rice. It’s best when you let it cool and set for a bit (but my sister likes it best piled on top of tortilla chips). Serve with Mexican rice and a salad if desired.
Ingredients
- 1 (16 ounce) container sour cream
- 1 (16 ounce) jar salsa
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (8 ounce) can chili beans, drained
- ¼ cup diced onion
- 6 (12 inch) flour tortillas, cut into strips
- 6 skinless, boneless chicken breast halves – cooked and shredded
- 4 cups shredded Cheddar cheese
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Mix sour cream, salsa, condensed soup, chili beans, and onion in a large bowl.
Step 3
Layer the bottom of a 9×13-inch baking dish with 1/3 of the tortilla strips. Top with 1/3 of the chicken, 1/3 of the sour cream mixture, and 1/3 of the Cheddar cheese. Repeat layering with remaining ingredients.
Step 4
Bake in the preheated oven until golden and bubbly, 20 to 30 minutes. Let stand about 10 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 537 | |
| % Daily Value * | |
| Total Fat28g | 36% |
| Saturated Fat15g | 74% |
| Cholesterol95mg | 32% |
| Sodium1131mg | 49% |
| Total Carbohydrate40g | 15% |
| Dietary Fiber3g | 12% |
| Total Sugars3g | |
| Protein31g | |
| Vitamin C2mg | 9% |
| Calcium417mg | 32% |
| Iron3mg | 18% |
| Potassium467mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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