Prep time: 20 minutes Cook time: 20 minutes
Serves 4 (Makes 10 enchiladas)
Saundra R. Wolk of Sacramento shares this recipe, which includes cilantro.
Never miss a local story.
4 skinless, boneless chicken breasts, cooked and shredded
1 cup sour cream
2 cups shredded cheddar cheese
4 green onions, chopped
1 4.5-ounce can green chilies or chopped roasted fresh Anaheims
1 tablespoon cumin
¼ cup chopped fresh cilantro
Salt and pepper, to taste
1 12-ounce package corn or flour tortillas
1 15-ounce can enchilada sauce
Preheat oven to 350 degrees. In a large bowl, combine chicken, sour cream, cheese, green onions, chilies, cumin, cilantro, salt and pepper. Mix well. Place a heaping spoonful of mixture in each tortilla, roll up and place in a 13-by-9-inch baking dish. Pour sauce over all. Bake at 350 degrees for about 20 minutes.
Per enchilada: 312 calories; 22 grams protein; 22 grams carbohydrates; 15 grams fat (10 saturated, 4 mono- unsaturated, 1 polyunsaturated); 67 milligrams cholesterol; 459 milligrams sodium; 2 grams fiber; 1 gram sugar; 4 percent calories from fat.