Chicken Enchiladas with Sour Cream Sauce Recipe
This Chicken Enchiladas with Sour Cream Sauce Recipe is so good, you will want to put this recipe on your regular rotation list!
Servings: 8 enchiladas
- 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 habanero cheese
- 1 tbsp butter
- 3 tbsp flour
- 2 cup chicken broth
- 1 cup light sour cream
- 1 (4 oz) can diced green chilis
- 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
Preheat oven to 400 degrees.
In a saucepan, melt butter. Stir in flour and cook for one minute. Add chicken broth and, whisk until smooth. Cook over medium heat until thick and bubbly.
Stir in sour cream and 1/2 of the green chilis 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.
Serving: 2enchiladas | Calories: 307kcal | Carbohydrates: 20g | Protein: 19g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 651mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 417IU | Vitamin C: 1mg | Calcium: 269mg | Iron: 2mg