The Forked Spoon · by Jessica Randhawa★ 5.0 (5)
Sour Cream Chicken Enchiladas Recipe
NUTRITION · PER SERVING70M COOK
CAL 16%·PRO 33%
CARBS 17G22% OF CAL
3G FIBER0G ADDED2G INTRINSIC12G OTHER2G TOTAL SUGAR
FAT 21G59% OF CAL
10G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas layered with shredded chicken and melted Monterey Jack cheese, baked in a creamy sour cream and green chile sauce. Comforting and freezer-friendly.
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Nutrition & ingredients
Ingredients
serves 10- 3 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup all-purpose flour
- ½ teaspoon salt (plus more to taste)
- 2 cups low sodium chicken broth
- 1 cup full-fat sour cream (at room temperature)
- 1 (7-ounce)can diced green chilies (not drained)
- 3 cups Monterey Jack Cheese (divided)
- 1½ cups shredded chicken
- 10 corn tortillas (see notes)
At a glance
PER SERVING · TIME 70M
CAL 16%·PRO 33%
CARBS 17G22% OF CAL
3G FIBER0G ADDED2G INTRINSIC12G OTHER2G TOTAL SUGAR
FAT 21G59% OF CAL
10G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 578mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 254mg
- Calcium
- 308mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 578MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.