Sour Cream Chicken Enchiladas
Prep Time
35mins
Time to Table
1hr 5mins
Servings
12
Ingredients
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken breasts
- 3 ounces cream cheese
- 1 1/4 cups Verde sauce (green enchilada sauce)
- 10 ounce can Rotel® Tomatoes and Chiles, drained
- 1 can cream of mushroom soup
- 2 cups Daisy Sour Cream
- 12 6-inch corn tortillas
- 2 cups shredded Mexican cheese blend
Tips
Save Some Time:
Rotisserie chicken may be used to save time.
Cooking Tip:
Enchiladas may be frozen and cooked later. To cook frozen, increase cooking time to 1 hour and cook covered for the first 40 minutes.
Ingredients
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken breasts
- 3 ounces cream cheese
- 1 1/4 cups Verde sauce (green enchilada sauce)
- 10 ounce can Rotel® Tomatoes and Chiles, drained
- 1 can cream of mushroom soup
- 2 cups Daisy Sour Cream
- 12 6-inch corn tortillas
- 2 cups shredded Mexican cheese blend
Tips
Save Some Time:
Rotisserie chicken may be used to save time.
Cooking Tip:
Enchiladas may be frozen and cooked later. To cook frozen, increase cooking time to 1 hour and cook covered for the first 40 minutes.
Directions
- Heat grill. Combine the onion powder, cumin, chili powder, oregano, salt, and pepper. Coat each of the chicken breasts thoroughly with the seasoning blend.
- Grill the chicken on each side for about 5 minutes or until cooked through. Allow to rest for 10 minutes then pull apart with two forks to shred.
- Cut the cream cheese into chunks. Place the cream cheese, Verde sauce, drained Rotel®, and cream of mushroom soup in a pan. Heat the sauce on medium-low, until cheese melts being careful not to bring to a boil. Remove from the heat and add the sour cream.
- Heat the tortillas according to the package directions.
- In each tortilla, spoon 1 1/2 tablespoons of the sauce and some of the shredded chicken. Roll the tortilla up and place seam side down in a 9x13 inch casserole dish.
- Pour the remaining sauce over the top of the enchiladas. Sprinkle with the Mexican cheese blend, if desired, and bake at 350°F for 30 minutes, or until hot and bubbly.
- Calories:293
- Cholesterol:83
- Dietary Fiber:2
- Protein:21
- Sodium:651
- Total Carbohydrate:17
- Total Fat:14
