Chicken Enchiladas with Sour Cream Sauce
When we were in California, my parents took us to a Mexican restaurant for dinner called Papacitos. They had chicken enchiladas with a sour cream sauce that we all loved. So I browsed through a couple of sites looking for a similar recipe and found this one. It looked pretty spot on except for a few things, which I changed and made into a lower calorie and more flavorful version. I hope you’ll give this recipe a try, because it’s a good one!
(they were gone so fast I didn’t even get to take my own picture of them)
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Ingredients
- 8-10 flour tortillas - OR corn if you prefer
- 2 cup cooked chicken - shredded
- 1 1/2 cup shredded pepper jack cheese
- 1/4 cup habenero cheese
- 1 tbsp butter
- 3 tbsp flour
- 2 cup chicken broth
- 1 cup light sour cream
- 1 (4 oz) can diced green chiles
- 1/2 tsp garlic powder
- 1/4 tsp coriander
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- fresh cilantro - for garnish
Instructions
- Preheat oven to 400 degrees.
- In a saucepan, melt butter. Stir in four and cook for one minute. Add chicken broth and, whisking until smooth. Cook over medium heat until thick and bubbly.
- Stir in sour cream and 1/2 of the green chiles and 1/2 of the cheese blend. Set aside.
- In a small mixing bowl, combine shredded chicken, remaining chiles, cheese and spices.
- Place an equal amount of chicken mixture into each tortilla along with a spoonful of sour cream sauce. Roll and place seam down into a lightly greased 9x13 pan. Continue until remaining ingredients are used.
- Pour remaining sauce over the top of the enchiladas. Bake for 25-30 minutes, or until sauce bubbles and begins to brown. Remove from oven and garnish with cilantro.
Nutrition
Serving: 8g | Calories: 305kcal | Carbohydrates: 20g | Protein: 19g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 618mg | Potassium: 251mg | Fiber: 1g | Sugar: 2g | Vitamin A: 423IU | Vitamin C: 4mg | Calcium: 256mg | Iron: 2mg
