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Easy Sour Cream Chicken Enchiladas - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 10 3/4 ounces Cream of Chicken Soup
  • 1 cup Sour Cream
  • 1/2 cups Salsa
  • 6 individual Flour Tortillas (8-inch/Med)
  • 2 cups cook and shred Chicken, Boneless Breasts
  • 1 cup Cheddar Cheese, Shredded
  • 1 cup dice Tomato

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1.5 enchiladas
  • 696 Calories
  • 34g Total Fat
  • 16g Sat Fat
  • 0g Trans Fat
  • 160mg Cholesterol
  • 1657mg Sodium
  • 51g Total Carb
  • 1g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 42g Protein
  • 20 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Beauty and Bedlam for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix the soup, sour cream and salsa.
  2. Place a small amount on the bottom of baking pans.
  3. Fill tortillas with cooked chicken, cheese and tomatoes. Roll up and place in pans.
  4. Pour the remaining sauce on top. Sprinkle with a small amount of cheese.
  5. Cover tightly with foil, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake for 20 minutes at 350 degrees.

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