Sour Cream Chicken Enchiladas
Ingredients
- 1 chicken, boiled, boned and cut into bite size pieces
- 12 flour tortillas (in NWT - corn tortillas)
- 1 small onion, chopped
- 1 small can green chilies, diced
- 1 small can diced black olives
- 1/2 c. chopped celery
- 1/2 c. chopped mushrooms
- 1/2 lb. Monterey Jack cheese
- 2 cans cream of chicken soup
- 2 c. sour cream
- salt and pepper (if desired)
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 129kcalCalories
- 5.24gProtein
- 5.94gFat
- 13.64gCarbohydrates
- 1.4gSugars
- 1.0gFiber
- 0.84gSalt
Instructions
1. Combine all ingredients.
2. Save enough to spread over top of casserole.
3. Fill each tortilla with mixture and roll.
4. Spread top with leftover mixture.
5. Bake at 350° for 45 minutes.
6. Makes twelve 10-inch enchiladas, or more if tortillas are smaller.
7. They freeze well, too.
