Easy Sour Cream Chicken Enchiladas Recipe

Ingredients

• 2 skinless boneless chicken breasts, cut into 1-inch cubes
• 1.5 cups shredded Cheddar cheese
• 1 onion, chopped
• 12 (10 inch) flour tortillas
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (3 ounce) can chopped green chiles, undrained
• 1 (8 ounce) container sour cream
• 0.5 cup shredded Cheddar cheese

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C) for baking.
2. Heat a large skillet over medium-high heat. Add the chicken breast and cook, stirring occasionally, until fully cooked and no longer pink inside, approximately 10 minutes. Evenly distribute the cooked chicken, 1 1/2 cups of Cheddar cheese, and onions among the tortillas. Roll each tortilla tightly and place them seam-down in a 9x13 inch baking pan.
3. In a saucepan, combine the cream of chicken soup and green chiles over medium heat. Stir in the sour cream until well combined. Continue to heat and stir until warmed through, about 10 minutes. Pour the creamy sauce evenly over the prepared tortillas, then sprinkle the remaining Cheddar cheese on top. Bake in the preheated oven until the sauce is bubbly and the Cheddar cheese is fully melted and golden, about 25 minutes.

Nutrition

• Calories: 783 kcal
• Fat Content: 36 g
• Fiber Content: 5 g
• Sugar Content: 4 g
• Sodium Content: 1678 mg
• Protein Content: 33 g
• Cholesterol Content: 86 mg
• Carbohydrate Content: 80 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g