Chicken Enchiladas With Sour Cream Recipe
Servings: 12
Ingredients
- 3 to 4 pkg. chicken breasts, cooked
- 12 white corn tortillas
- 1 pt. lowfat sour cream
- 4 to 5 ripe tomatoes, minced
- 2 pound fresh green chili, toasted and peeled or possibly 1 1/2 c. prepared green chili
- 1 clove garlic, minced
- 1/2 pound Cheddar cheese
- 2 onions, minced fine
- Healthy pinch of oregano
- Salt
Directions
- Fry garlic in extra virgin olive oil, lightly. Add in green chili, tomatoes, onion, oregano and salt. Cover with water and cook till mix thickens. In a bowl shred chicken meat, add in grated cheese and lowfat sour cream. Fry tortillas in deep fat, one at a time, till soft.
- Then dip into chili mix. Fill tortillas with chicken and lowfat sour cream mix and roll up. Place rolls close together in a flat casserole. Pour remaining green chili sauce over rolled enchiladas. Bake till thoroughly heated in a 350 degree oven for 10 to 15 min. Serve with minced lettuce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 12 servings | |
| Calories 320 | |
| Calories from Fat 164 | 51% |
| Total Fat 18.62g | 23% |
| Saturated Fat 9.64g | 39% |
| Trans Fat 0.05g | |
| Cholesterol 66mg | 22% |
| Sodium 193mg | 8% |
| Potassium 547mg | 16% |
| Total Carbs 22.81g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 6.53g | 4% |
| Protein 17.32g | 28% |
