Ingredientes para Sour Cream Chicken Enchiladas
- Cooked Chicken
- Cream Of Chicken Soup
- 4 ounces cream cheese (softened)
- 1 cup sour cream
- 1 cup salsa
- 1 teaspoon chili powder
- Flour Tortillas
- Cheddar Cheese
- Plum Tomato
- 1/4 cup chopped green onions
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Cómo preparar Sour Cream Chicken Enchiladas
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 (10.75 ounce) can condensed cream of chicken soup, 4 ounces cream cheese (softened), 1 cup sour cream, 1 cup salsa, and 1 teaspoon chili powder. Mix well.
- In a large bowl, combine 2 cups cooked chicken (shredded), 1 cup shredded cheddar cheese, and 1 cup of the sour cream mixture from step 2.
- Lightly grease an 11x7 inch baking dish.
- Fill each tortilla (approximately 6-8 corn or flour tortillas, 6 inch diameter) with 3 tablespoons of the chicken mixture.
- Roll up the tortillas and place them seam-side down in the prepared baking dish.
- Pour the remaining sour cream mixture evenly over the enchiladas.
- Cover the baking dish with aluminum foil.
- Bake for 45 minutes, or until heated through and bubbly.
- Remove foil and sprinkle with 1/2 cup shredded cheddar cheese.
- Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish with 1/2 cup chopped tomatoes and 1/4 cup chopped green onions.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
24g
Fat
72g
Carbs
18g
