Sour Cream Chicken Enchiladas

Here’s a yummy recipe I came across. Word of advice: don’t accidentally put in the whole onion instead of just 1/4 of a cup like the recipe calls for. Like a scatter brain I did that and way TOO MUCH onion. I think I’ll be burping onion for weeks. I’m sad I ruined dinner, because it has such good flavor! Add some garlic and maybe some fresh cilantro. We grilled the chicken. Enjoy! Recipe & Photo from Dinner, Dishes & Desserts.

Sour Cream Chicken Enchiladas Enchiladas-2-blog-1024x663

1 cup chicken, cooked and shredded
1/4 onion, diced
1 cup sour cream (I used a mix of low fat and fat free)
1 1/2 cups Cheddar Cheese
8 small tortillas (I used flour, but corn would be good too)
Enchilada Sauce (2 small cans, or your own recipe)

Preheat oven to 350 degrees.

Combine chicken, onion, sour cream and 1 cup of cheese in a bowl.  Fill tortillas with chicken mixture.  Roll, and place seam side down in a 13 x 9 baking dish that has a small amount of enchilada sauce coating the bottom.  Pour over the rest of the enchilada sauce.  Cover with foil and bake for about 35 minutes, until bubbly and warm.  Uncover, sprinkle with remaining cheese.  Return to the oven for 5 minutes, or until cheese is melted.

Allow to cool for 5 minutes before serving (makes them easier to remove from the pan).

Weight Watchers Points Plus: 21 points (for 2 enchiladas) 11 points (for 1 enchilada)

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