Sour Cream Chicken Enchiladas
Ingrédients
- 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
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 129kcalCalories
- 5.24gProtéines
- 5.94gGras
- 13.64gGlucides
- 1.4gSucres
- 1.0gFibres
- 0.84gSel
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.
