Sour Cream Chicken Enchiladas
Prep: 10 min.
Cook: 40 min.
Serves 6
Cost per serving: $3.29
4 boneless, skinless chicken breasts (2 lb. total), chopped
Salt and pepper
1 (4 1/2-oz.) can diced green chilies, drained
2 (10 3/4-oz.) cans of condensed cream of chicken soup
8 oz. sour cream
6 fajita-size flour tortillas
8 oz. shredded Mexican-flavored cheese blend
1. Preheat oven to 350 degrees F and mist a 9-inch by 13-inch baking dish and a large skillet with cooking spray. Place skillet over medium heat. Sprinkle chicken with salt and pepper. Add the chicken and chilies to skillet and saute until cooked through, about 7 minutes. Transfer to a plate and let cool.
2. Add cream of chicken soup and sour cream to skillet, stir until warmed through, and remove from heat.
3. Place tortillas on a microwave-safe plate and cover with a paper towel. Microwave tortillas until softened, about 1 to 2 minutes. Place about 1/4 chicken mixture onto each tortilla and add 1 Tbsp. shredded cheese to each. Roll up tortillas and place seam-sides down in prepared baking dish. Spread remaining chicken mixture on top of enchiladas. Pour soup mixture over enchiladas and sprinkle with remaining cheese. Bake until cheese melts and edges bubble, about 20 to 30 minutes.
PER SERVING: 643 Cal., 31g Fat (17g Sat), 147mg Chol., 2g Fiber, 51g Pro., 36g Carb., 1967mg Sod.
Kitchen Tip
Change cheeses. Can't find a Mexican-flavored cheese blend in your supermarket? Combine 8 oz. shredded Cheddar and 8 oz. Jack, or pepper Jack if you like some heat.
(Recipe from Tiffany Kneeling, 29, Phoenix, Ariz.)
For more real family food options, subscribe to ALL YOU magazine. You'll get two free trial issues if you sign up now!
Back to allyou.com.