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These shredded chicken enchiladas are a family favorite and easy to prepare.
Ingredients
- cooking spray
- 1 cup sour cream
- 1 cup green salsa (such as Frontera® Tomatillo)
- 2 teaspoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups shredded cooked chicken breasts
- 1 ½ cups shredded Mexican cheese blend, divided
- 1 (4 ounce) can chopped green chile peppers
- 8 (8 inch) flour tortillas
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Step 2
Mix sour cream and salsa together in a bowl.
Step 3
Heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, 5 to 7 minutes. Stir in cooked chicken, 1 cup of the sour cream mixture, 1/2 of the Mexican cheese, and chile peppers.
Step 4
Spoon about 1/3 cup of the mixture down the center of each tortilla. Roll tortillas and place, seam sides-down, into the prepared dish. Top with remaining sour cream mixture and cheese. Cover with foil.
Step 5
Bake in the preheated oven until heated through and bubbly, 30 to 40 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 443 | |
| % Daily Value * | |
| Total Fat23g | 29% |
| Saturated Fat12g | 58% |
| Cholesterol76mg | 25% |
| Sodium742mg | 32% |
| Total Carbohydrate33g | 12% |
| Dietary Fiber2g | 7% |
| Total Sugars2g | |
| Protein26g | |
| Vitamin C11mg | 54% |
| Calcium225mg | 17% |
| Iron2mg | 12% |
| Potassium261mg | 6% |
*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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