Chicken Enchiladas IV

87 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 35 min

“A yummy recipe for chicken enchiladas.” - by DTHUBER

Ingredients

4 cooked skinless, boneless chicken breast halves
1 cup sour cream
2 cups shredded Cheddar cheese
4 green onions, chopped
1 tablespoon ground cumin
1/4 cup chopped fresh cilantro
salt and pepper to taste
1 (12 ounce) package corn tortillas
1 (8 ounce) jar salsa

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Metric US

Original recipe yields 4 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
Shred the cooked chicken breast meat, and place in a large bowl. Mix in sour cream, shredded cheese, and green onions. Season with cumin, cilantro, salt, and pepper. Place a heaping spoonful of the mixture in each tortilla, roll up, and place rolled tortillas seam-side down in a 9x13 inch baking dish. Pour salsa over all.
Bake for about 20 minutes, or until heated through.

Nutrition

Amount Per Serving (4 total)

Calories
704 cal
35%

Fat
36.5 g
56%

Carbs
46.1 g
15%

Based on a 2,000 calorie diet

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Reviews (87)

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TTN

Jul. 31, 2004

"For those having trouble with the corn tortillas- if you heat some of your sauce in a skillet and dip each tortilla in hot sauce just long enough to make pliable you can roll beautiful enchiladas ever..." See morey time."

HOLLYHOLLY

Feb. 1, 2004

"The enchiladas were pretty good. I made two pans; one with salsa and one with enchilada sauce. the sauce definitely tasted better. Next time I will use flour tortillas and more cheese...." See more"

SHogue

Feb. 13, 2005

"My husband and I cooked this together, we used flour tortillas instead of corn and we added the salsa to the chicken. Also, we substituted the salsa on the outside with a red chile enchilada sauce and..." See more added shredded cheese on top. It was great"

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