|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Sour Cream Chicken Enchiladas |
|
Serves: 8 Print this RecipePrep Time: 30 minutes (ready in 55 minutes) - Yield: 8 servings 2 tablespoons margarine or butter, melted 1/2 cup chopped onions 1 garlic clove, minced 1/2 cup sliced ripe olives, drained 1 (10 3/4-ounce) can condensed cream of chicken soup 1 (8-ounce) container sour cream 1 (4 1/2-ounce) can chopped green chilies, drained 1 1/2 cups cubed cooked chicken 6 ounces (1 1/2 cups) shredded cheddar cheese 1/4 cup milk 10 corn tortillas, heated 1. Heat oven to 350°F. To make sauce, melt margarine in medium saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender. Add 1/4 cup of the olives, soup, 1/2 cup of the sour cream and green chiles; mix well. Reserve 3/4 cup sauce; set aside. Stir chicken and 1/2 cup of the cheese into remaining sauce. 2. In small bowl, combine reserved 3/4 cup sauce with remaining sour cream and milk; blend well. Spread 1/2 cup sauce over bottom of ungreased 13x9-inch (3-quart) baking dish. 3. Place about 1/4 cup chicken mixture down center of each warm tortilla; roll up. Place, seam side down, over sauce in baking dish. Spoon remaining sauce over top of filled tortillas, covering completely. 4. Bake at 350°F. for 20 to 25 minutes or until thoroughly heated. To serve, sprinkle with remaining 1 cup cheese and 1/4 cup olives. Let stand 5 minutes before serving. Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 350 * Calories from Fat: 200 * % Daily Value: Total Fat: 22 g 34% * Saturated Fat: 10 g 50% * Cholesterol: 65 mg 22% * Sodium: 630 mg 26% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 17 g * Vitamin A: 20% * Vitamin C: 35% * Calcium: 30% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 Lean Meat, 3 Fat or 1 1/2 Carbohydrate, 2 Lean Meat, 3 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Crisp Oven-Fried Chicken Garlic Roasted Chicken Herb Butter-Basted Chicken Spicy Barbecued Chicken Pan-Roasted Chicken with Summer Vegetables Lemon-Herb Roasted Chicken Roasted Chicken and Vegetables Provencal Braised Chicken Paprikash Sage and Rosemary Roast Chicken Chicken Cacciatore Poached Chicken Breasts Herb Cheese-Stuffed Chicken Breasts Oven Chicken Cordon Bleu Baked Chicken Kiev Easy Chicken Parmigiana Grilled Caribbean Chicken Piccata Chicken Chicken Marengo Lemon Chicken Chicken and Black Bean Burrito Chicken Almond Ding Subgum Chicken Stir-Fry Colorful Chicken Fried Rice Chicken and Fluffy Dumplings Teriyaki Grilled Chicken Kabobs Chicken a la King Double-Dipped Chicken Nuggets Chicken Paprikash Pot Pie Chicken Tetrazzini Casserole Quick Chicken Divan Chicken, Artichoke and Rice Casserole Chicken Wild Rice Amandine Sour Cream Chicken Enchiladas Party Chicken Fajitas Mexican-Style Chicken Wraps Slow-Cooked Turkey Dinner Bacon Cheddar Chicken Fillet Melts Roast Chicken Roast Turkey Herb-Roasted Turkey Breast Turkey on the Gas Grill Wild Rice and Sausage Dressing Bread Stuffing for Poultry Chicken or Turkey Gravy Giblet Gravy Cornish Hens with Apple-Raisin Stuffing Grilled Turkey Drumsticks Grilled Turkey Tenderloins Turkey Slice Saute with Vegetables Honey-Mustard Chicken Sandwiches Greek Marinated Turkey Slices Turkey Saltimbocca Roast Goose with Chestnut-Prune Stuffing Duckling a l`Orange Spicy Rub Thyme and Rosemary Herb Rub Southern Barbecue Basting Sauce Curry-Peach Glaze Herb-Lemon Basting Sauce Timetable for Roasting Poultry Cook's Note: Chicken Nutrition Cook's Note: Testing for Doneness Cook's Note: Convenient Cuts Cook's Note: How to Bone a Chicken Breast Cook's Note: Quick Cubed Chicken Cook's Note: Nonstick Tricks Cook's Note: How to Roast and Carve Poultry Cook's Note: Stuffing Tips |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
