Sour Cream Enchiladas

This is a family favorite ... not the healthiest thing in the world, but oh-so yummy!

Sour Cream Enchiladas

• 10 tortillas
• 3 boneless chicken breasts, boiled and shredded
• 1 can cream of chicken soup
• 8 oz sour cream
• 1 can diced green chilies
• 1 can diced jalapenos (optional)
• 1 C cheddar cheese

Preheat oven to 375° F.

Combine the cream of chicken soup, sour cream, green chilis and jalepenos in a medium mixing bowl.

Spread 1/10 of the shredded chicken in the middle of a tortilla. Spoon about 1 1/2 Tbsp of the cream mixture into the tortilla. Sprinkle a little cheese and roll the tortilla up.

Place the rolled tortilla in a 9x13 pan. Repeat for the remaining tortillas and chicken.

Spread the remainder of the cream mixture on top of the rolled tortillas so that it is covering all of them. Top with the remaining cheese and bake until the cheese bubbles and begins to brown at the edges of the pan; approximately 20 minutes.

Optional: you can reserve about 1/3 C of the chicken water and add it to the cream mixture for more flavor. That's my favorite way to do it =)

Nutrition Facts

Serving Size 399 g

Amount Per Serving

Calories 579 Calories from Fat 281

% Daily Value*

Total Fat 31.2g 48%

Saturated Fat 15.9g 79%

Trans Fat 0.0g

Cholesterol 116mg 39%

Sodium 1737mg 72%

Total Carbohydrates 40.0g 13%

Dietary Fiber 4.9g 20%

Sugars 2.2g

Protein 35.3g

Vitamin A 34% • Vitamin C 35% Calcium 48% • Iron 19%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sugar

Bad points

• High in saturated fat
• High in sodium