Mexican

Shelley's Sour Cream Chicken Enchiladas Recalculated is for Dinner.

Shelley's Sour Cream Chicken Enchiladas Recalculated takes 10 minutes to prepare.

Shelley's Sour Cream Chicken Enchiladas Recalculated takes 10 minutes to cook.

Shelley's Sour Cream Chicken Enchiladas Recalculated makes 8 servings.

The ingredients for Shelley's Sour Cream Chicken Enchiladas Recalculated are:

16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 Tbsp. fresh cilantro
2 1/2 cups cooked chicken, chopped
1 can Rotel tomatoes & Chilis
1 cup onions
1 Tbsp olive oil
16 corn tortillas
8 oz shredded co-jack cheese
1 small can chopped green chilis

Here is how you make Shelley's Sour Cream Chicken Enchiladas Recalculated:

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.Pour over the sour cream sauce and top with the remaining cheese.Bake in a 350 degree oven for about 30 minutes or until heated through.Makes 8 servings of 2 enchiladas each.Number of Servings: 8Number of Servings: 8Recipe submitted by SparkPeople user PMGOHIO.

The nutritional information for Shelley's Sour Cream Chicken Enchiladas Recalculated is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 387.6

• Total Fat: 14.1 g
• Cholesterol: 72.9 mg
• Sodium: 747.8 mg
• Total Carbs: 38.5 g
• Dietary Fiber: 4.2 g
• Protein: 27.1 g

Shelley's Sour Cream Chicken Enchiladas Recalculated is Mexican cuisine.