Menu

Sour Cream Enchiladas - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 2 cups Sour Cream
  • 10 3/4 ounces Cream of Celery Soup
  • 1 cup dice Green Onion (Scallion)
  • 4 ounces drain Mild Green Chiles, Diced, Canned
  • 2 cups cook and shred Chicken, Boneless Breasts
  • 8 ounces Cheddar Cheese, Mild
  • 12 individual Flour Tortillas (8-inch/Med)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 enchiladas
  • 755 Calories
  • 38g Total Fat
  • 20g Sat Fat
  • 0g Trans Fat
  • 154mg Cholesterol
  • 1517mg Sodium
  • 63g Total Carb
  • 1g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 39g Protein
  • 24 WW Freestyle

Make It Now Cooking Directions

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

Visit So Very Blessed 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. Combine the sour cream, soup, onions, and chiles.
  2. Spread 1 Tbs on each tortilla; then 1 Tbs shredded chicken and sprinkle with 1 Tbs cheese. Roll up tightly and place seam side down in greased baking dishes. Repeat with all tortillas
  3. Spread remaining sour cream mixture on top of enchiladas. Sprinkle with remaining cheese.
  4. Cover with foil. Label and 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 at 350 degrees for 25-30 minutes.

© 2024