Zutaten für Green Chile Chicken And Sour Cream Enchilada Casserole
- 12 corn tortillas
- Corn Oil
- Mexican Blend Cheese
- Whole Chicken
- Coarse Black Pepper
- Ranch Dressing Mix
- Tomatoes And Green Chilies
- Green Enchilada Sauce
- Green Chilies
- 1 cup sour cream
- Cream Of Chicken Soup
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Zubereitung von Green Chile Chicken And Sour Cream Enchilada Casserole
- Preheat oven to 375°F (190°C).
- In a large skillet, brown the chicken breast (1.5 lbs), then shred it.
- In a large bowl, combine the shredded chicken, 1 (10 ounce) can diced green chiles (undrained), 1 (4 ounce) can chopped green chiles (undrained), 1 cup sour cream, 1 cup shredded cheddar cheese, 1/2 cup chopped onion, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and salt and pepper to taste.
- Spread a thin layer of enchilada sauce (1 cup) in the bottom of a 9x13 inch baking dish.
- Fill each corn tortilla (12 count) with approximately 1/4 cup of the chicken mixture and roll them up.
- Place the filled enchiladas seam-down in the baking dish.
- Pour the remaining enchilada sauce over the enchiladas.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
- Bake for 20-25 minutes, or until heated through and bubbly.
- Let stand for 5-10 minutes before serving. Garnish with extra sour cream and green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
28g
Fat
224g
Carbs
10g
