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Chicken Enchiladas
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Almost weekly, a store-bought roasted chicken rescues me from some dinner emergency. Unfortunately, my family now barely registers any enthusiasm for chicken straight out of the bag.
Luckily, with a bit of doctoring, incarnations like these enchiladas still garner big praise. They are a perfect solution for a time-starved mom and a starving family.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
-
4 cups shredded cooked chicken
1/3 - 1/2 cup sour cream
1 (10-ounce) can enchilada sauce, divided
8 (6-inch) corn tortillas
1/2 cup shredded Mexican blend cheese
Instructions:
Preheat oven to 350 degrees. Spray a baking pan with nonstick cooking spray.
In a bowl, combine chicken and sour cream to coat. Add 3 tablespoons enchilada sauce and toss to combine.
Divide meat mixture equally down the middle of the tortillas and roll tortillas around filling. Place seam side down in baking pan. Top with remaining enchilada sauce and sprinkle with cheese. Bake for 15 to 20 minutes or until heated through and cheese melts.
In a bowl, combine chicken and sour cream to coat. Add 3 tablespoons enchilada sauce and toss to combine.
Divide meat mixture equally down the middle of the tortillas and roll tortillas around filling. Place seam side down in baking pan. Top with remaining enchilada sauce and sprinkle with cheese. Bake for 15 to 20 minutes or until heated through and cheese melts.
Notes:
To make the meal: Mexican rice, green beans
Nutrition:
Per serving: 535 calories (percent of calories from fat, 40), 51 grams protein, 28 grams carbohydrates, 3 grams fiber, 24 grams fat (11 grams saturated), 163 milligrams cholesterol, 356 milligrams sodium.
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