Ingredients

4 burrito-size flour tortillas
2 cans premium chunk chicken
1 can green enchilada sauce
1 1/4 ounces taco seasoning
3 -4 ounces cream cheese
6 -8 ounces sour cream
1/3 cup milk
1/4 cup shredded mexican cheese
Jamie's Sour Cream Chicken Enchiladas are a classic Tex-Mex dish that is enjoyed across the United States. This dish is perfect for a family dinner or a casual get-together with friends. The creamy and cheesy filling combined with the tangy green sauce creates a perfect balance of flavors that will leave you wanting more. It is a great way to bring some spice into your life and add some variety to your meal repertoire.

Instructions

1.Preheat the oven to 375 degrees Fahrenheit.
2.In a medium bowl, mix the canned chicken, taco seasoning, and cream cheese until well combined.
3.Spread approximately 1/4 cup of the mixed filling onto a tortilla and roll it up.
4.Place the rolled tortilla into a lightly greased 9x13 inch baking dish.
5.Repeat this process with the remaining tortillas and filling mixture.
6.In a small saucepan, heat the green enchilada sauce, sour cream, and milk over medium heat until the mixture is warm.
7.Pour the sauce over the enchiladas and sprinkle shredded cheese on top.
8.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.

PROS

Jamie’s Sour Cream Chicken Enchiladas are a delicious and satisfying meal that is easy to make.

They are filled with a cheesy chicken mixture and smothered in a creamy green sauce.

This dish makes for great leftovers and can be reheated easily for a quick and satisfying meal.

CONS

This dish can be high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This dish contains protein from the chicken and dairy products.
The green enchilada sauce contains tomatillos, which are a good source of vitamin C and have antioxidant properties that are beneficial to health.
The sour cream also provides healthy bacteria that are good for gut health.

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