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Sour Cream Chicken Enchiladas by Jamie Grainger serves: 5	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Sour Cream Chicken Enchiladas with Rice

Ingredients:

2 lbs

boneless; skinless chicken breast

1 10.75 oz

condensed cream of chicken soup

1/4 cup

sour cream

1/4 tsp

chili powder

1 tbsp

butter

1 each

small onion, chopped

1 4.0 oz can

chopped green chilies, drained

1 1.25 oz package

mild taco seasoning mix

1 bunch

green onions, chopped

1 cup

water

1 tsp

lime juice

1/2 tsp

onion powder

1/2 tsp

garlic powder

5 12in

flour tortillas

3 cup

cheddar cheese, shredded

1 10.0 oz can

enchilada sauce

Directions:

Directions
1.Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

2.Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

3.Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

4.Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

5.Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Nutrition Information

amount per serving
Calories845
Total Fat48g
Saturated Fat26g
Cholestoral 116mg
Sodium1585mg
Carbohydrate68g
Dietary Fiber5g
Sugars4g
Protein34g
Vitamin A21%
Vitamin C11%
Calcium73%
Iron25%
Potassium364mg

Categories:

Ethnic Foods
Main Dishes
Poultry