These enchiladas are creamy, cheesy and just delicious. They are a nice change on the traditional enchilada with the red spicier sauce. They are great for kids =)
Sour Cream Chicken Enchiladas
2014-02-27 19:02:32
Serves 8
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Nutrition Facts
Serving Size
267g
Servings
8
Amount Per Serving
Calories 534
Calories from Fat 216
% Daily Value *
Total Fat 24g
38%
Saturated Fat 11g
57%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 91mg
30%
Sodium 732mg
31%
Total Carbohydrates 46g
15%
Dietary Fiber 3g
11%
Sugars 2g
Protein 31g
Vitamin A
10%
Vitamin C
8%
Calcium
32%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 lb chicken breast, diced
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 8 flour tortillas
- 1 1/2 cups Mexican blend cheese
- 1/4 cup butter
- 1/4 cup flour
- 1(15 ounce) can chicken broth
- 1 cup sour cream
- 1 (4 ounce) can chopped green chilies
Instructions
- 1. In a skillet, cook chicken and onion together in oil over medium-high heat until chicken is just done.
- 2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
- 3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no stick spray or greased.
- 4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth and then bring to boiling, stirring frequently.
- 5. Remove from heat; stir in sour cream and green chilies (I put mine in the food processor to hide them since my kids are not big on peppers); pour sauce evenly over enchiladas.
- 6. Top with remaining 3/4 cup of cheese and bake at 400 degrees F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly or lightly browned.
Adapted from LoperLiving.com
Adapted from LoperLiving.com
LoperLiving.com http://www.loperliving.com/