Sour Cream Chicken Enchiladas
食材
- 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)
营养成分
数值仅供参考，来自Open Food Facts食品数据库。 每100克
- 129kcal卡路里
- 5.24g蛋白质
- 5.94g脂肪
- 13.64g碳水化合物
- 1.4g糖分
- 1.0g纤维
- 0.84g盐分
步骤
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.
