Sour Cream Chicken Enchiladas
Enjoy these easy to make Chicken Sour Cream Enchiladas tonight. These can be made very simply from scratch. Cook your chicken breasts in the enchilada sauce for extra flavor and then spoon this over the enchiladas before placing them in the oven.
Ingredients
| Boneless skinless chicken breasts | 1 Pound | |
| Red enchilada sauce | 28 Ounce | |
| Garlic cloves | 2 | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Sour cream | 1 Cup (16 tbs) | |
| Shredded cheddar cheese | 8 Ounce | |
| Sliced black olives | To Taste |
Directions
GETTING READY
Preheat oven to 350 degrees.
MAKING
Pour enchilada sauce into a medium sized sauce pan. Add chicken breast and garlic cloves, cook for about 20 to 30 minutes or until the chicken is fully cooked.
When chicken is fully cooked remove from saucepan. Shred chicken chicken and place in a bowl. Season with salt and pepper. Add sour cream to cooked chicken. Stir to mix well.
Add about 1/4 cup of chicken mixture to a tortilla. Roll tortilla and place in a baking dish. Repeat until you fill a 9 x 13 inch baking dish. Ladle sauce over enchiladas. Sprinkle with cheese bake for 10 to 15 minutes or until the cheese has melted.
SERVING
Serve with your choice of beverage.
Recipe Summary
Nutrition Facts
Serving size
Calories 582Calories from Fat 315
% Daily Value*
Total Fat 35 g53.8%
Saturated Fat 19 g95%
Trans Fat 0 g
Cholesterol
Sodium 3461 mg144.21%
Total Carbohydrates 19 g6.3%
Dietary Fiber 8 g32%
Sugars 2 g
Protein 40 g80%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
