Ingredients for Easy Pleasy Sour Cream Chicken Enchiladas
- Boneless Skinless Chicken Breast
- Cream Of Chicken Soup
- 1 cup sour cream
- 1/2 cup milk
- Diced Green Chilies
- Ground Cumin
- 2 green onions, chopped
- 1 cup shredded cheddar cheese
- Flour Tortillas
- salt and pepper to taste
- 1 head of lettuce, shredded
- Olive
- Diced Tomato
- Salsa
- Green Onion
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How to Make Easy Pleasy Sour Cream Chicken Enchiladas
- Place 2 lbs boneless, skinless chicken breasts in a large pot of boiling water. Cook until cooked through (about 15-20 minutes).
- While chicken cooks, prepare your toppings: Shred 1 head of lettuce, dice 1 pint of cherry or grape tomatoes, and finely chop 2 green onions.
- Preheat oven to 350°F (175°C).
- Spray an 11 x 13 inch baking dish with non-stick cooking spray.
- Once chicken is cooked, shred it and set aside.
- In a medium bowl, combine: 1 (10.75 ounce) can condensed cream of chicken soup, 1/2 cup milk, 1 cup sour cream, 1 (4 ounce) can diced green chilies (undrained), 1 teaspoon ground cumin, salt, and pepper to taste.
- Spread a thin layer of the sauce (about 1/4 cup) on the bottom of the baking dish.
- Reserve about 1 cup of the sauce for topping.
- Add the shredded chicken, chopped green onions, and 1/2 cup of shredded cheddar cheese (1 cup total, reserve the other half for topping) to the remaining sauce mixture.
- Heat 12 corn or flour tortillas for 20-30 seconds in the microwave to make them pliable.
- Spoon approximately 1/3 cup of the chicken mixture into each tortilla and roll them up tightly.
- Place the enchiladas seam-side down in the prepared baking dish.
- Pour the reserved sauce evenly over the enchiladas and sprinkle with the remaining 1/2 cup of shredded cheddar cheese.
- Bake for 20-30 minutes, or until heated through and bubbly.
- Serve immediately on a bed of shredded lettuce, garnished with diced tomatoes and additional green onions. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
9g
Fat
74g
Carbs
14g
