Contributed By: DCC
Elaine
Great dinner idea.
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Total Preparation Time: 1 hour
Ingredients: Chicken & Turkey
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: American
Special Features: Kids can help make it
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
3 1/2 cups Sour cream
3 5-oz Cans boned chicken, cut up (about 2 cups)
2 4-oz Cans mushroom stems and pieces, drained
1 4-oz Can green chilies, drained
1/3 cup Onion flakes
1 tsp Chili powder
1/2 tsp Salt
1/2 tsp Garlic powder
1/4 tsp Pepper
Salad oil
12 Tortillas
1/3 lb. Cheddar cheese, shredded
Preparation
About 1 hour before serving:
In a 13" x 9" pan, spread 1 cup of sour cream; set aside. In 2-qt. saucepan, with fork, flake chicken; add 1/2 cup sour cream, mushrooms, green chilies, onion flakes, chili powder, salt, garlic powder and pepper. Cook over low heat, stirring occasionally, just until heated through.
Preheat oven to 450 degrees F. In 8-inch skillet over medium-high heat, in about 1/2-inch hot salad oil, fry 1 tortilla a few seconds on each side until softens. (I warm them in the microwave between two wet paper towels for about 30 seconds.) Spread about 1/4 cups chicken mixture, along center of the tortilla; fold sides of tortilla over filling and place seam side down, in the sour cream in the pan. Repeat, making 11 more. Spread enchiladas generously with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese is melted.
Cook's Notes
Nutrition Information
Calories: 678
;
Total Fat: 42 g
;
Saturated Fat: 22 g
;
Polyunsaturated Fat: 3 g
;
Carbohydrates: 44 g
;
Protein: 31 g
;
Vitamin A: 1269 IU
;
Vitamin C: 10 mg
;
Calcium: 491 mg
;
Sodium: 1076 mg
;
Iron: 5 mg
;
Fiber: 3 g