Enchanted Sour Cream Chicken Enchiladas

Gluten Free
Health score
1%
Enchanted Sour Cream Chicken Enchiladas
30 min.
15
161kcal

Suggestions


Welcome to a culinary adventure that will tantalize your taste buds and bring a touch of enchantment to your dining table! Our Enchanted Sour Cream Chicken Enchiladas are not just a meal; they are a delightful experience that combines the rich flavors of tender chicken, creamy sour cream, and zesty green chilies, all wrapped in warm, soft corn tortillas. Perfect for gatherings, these gluten-free enchiladas serve up to 15 people, making them an ideal choice for parties, family dinners, or casual get-togethers.

In just 30 minutes, you can whip up this mouthwatering dish that boasts a satisfying caloric count of 161 kcal per serving. The combination of shredded Monterey Jack cheese and the savory chicken filling creates a comforting and indulgent flavor profile that will leave your guests asking for seconds. Whether you're looking for a delicious appetizer, a hearty starter, or a unique snack, these enchiladas fit the bill perfectly.

So, roll up your sleeves and get ready to impress your friends and family with this easy-to-make recipe that is sure to become a favorite in your household. With every bite, you'll experience the magic of flavors that come together in perfect harmony. Let's dive into the world of Enchanted Sour Cream Chicken Enchiladas and make mealtime a memorable occasion!

Ingredients

  • cups roasted chicken cubed cooked
  • 12 5-inch corn tortillas ()
  • ounce to 2 chilies slit green drained chopped canned
  • pinch pepper black
  • cups monterrey jack cheese shredded
  • 0.1 teaspoon salt 
  • cup cream sour
  • 0.5 cup vegetable oil for frying

Equipment

  • bowl
  • frying pan
  • oven
  • baking pan

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  2. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
  3. Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder.
  4. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
  5. Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

Nutrition Facts

Calories161kcal
Protein23.39%
Fat58.84%
Carbs17.77%

Properties

Glycemic Index
7.3
Glycemic Load
2.58
Inflammation Score
-2
Nutrition Score
4.7526087035304%

Nutrients percent of daily need

Calories:161.41kcal
8.07%
Fat:10.61g
16.32%
Saturated Fat:5.05g
31.54%
Carbohydrates:7.21g
2.4%
Net Carbohydrates:6.13g
2.23%
Sugar:0.97g
1.07%
Cholesterol:36.46mg
12.15%
Sodium:159.65mg
6.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.49g
18.97%
Phosphorus:155.85mg
15.58%
Calcium:140.86mg
14.09%
Selenium:8.15µg
11.64%
Vitamin B3:1.7mg
8.49%
Vitamin B2:0.12mg
7.09%
Zinc:0.96mg
6.4%
Vitamin B6:0.12mg
6.18%
Magnesium:19.04mg
4.76%
Vitamin A:219.34IU
4.39%
Fiber:1.08g
4.33%
Vitamin B12:0.21µg
3.52%
Vitamin K:3.29µg
3.13%
Iron:0.51mg
2.83%
Potassium:98.76mg
2.82%
Vitamin B5:0.28mg
2.79%
Manganese:0.05mg
2.52%
Vitamin B1:0.03mg
1.95%
Copper:0.04mg
1.93%
Vitamin E:0.25mg
1.69%
Folate:5.23µg
1.31%
Vitamin C:1.05mg
1.27%
Source:Allrecipes