Chicken Enchiladas IV recipe

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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
¼ cup chopped fresh cilantro
salt and pepper to taste
1 (12 ounce) package corn tortillas
1 (8 ounce) jar salsa

Nutrition Info

703.5 calories
carbohydrate: 46.1 g
cholesterol: 157.8 mg
fat: 36.5 g
fiber: 6.8 g
protein: 49.7 g
saturatedFat: 20.7 g
servingSize: -
sodium: 821.2 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Bake for about 20 minutes, or until heated through.

Recipe Yield

4 servings

Recipe Note

A yummy recipe for chicken enchiladas.

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