Skinny Sour Cream Chicken Enchiladas
August 13, 2016
"Lighter classic dish without canned soup but with a lot of flavor."
- FOR SAUCE
- FOR ENCHILADAS
- Serving Size: 1 (377.7 g)
- Calories 647.7
- Total Fat - 26.5 g
- Saturated Fat - 13.8 g
- Cholesterol - 181.2 mg
- Sodium - 431.7 mg
- Total Carbohydrate - 38.8 g
- Dietary Fiber - 4.2 g
- Sugars - 4.6 g
- Protein - 62.2 g
- Calcium - 399.3 mg
- Iron - 2.5 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.2 mg
Melt the butter in a small sauce pan and add the flour. Cook for a couple of minutes but don't brown.
Slowly whisk in the milk and whisk until thickened.
Whisk in sour cream and set aside, covered.
Poach the chicken breasts in enough water to cover until 160F internally.
Cook the raw tortillas according to the instructions. If using regular corn tortillas heat until flexible.
Shred or dice the chicken once cooled. Mix 1/2 of the sauce, 1/2 of the cheese, the onion and all but 3 tablespoons of the chiles into the chicken.
Divide the chicken mixture evenly among the tortillas and roll, and place into an oiled 9" x 9" casserole dish.
Pour the sauce over the enchiladas evenly and sprinkle with additional chiles if desired.
Cover and bake at 375F for 20 minutes. Turn, add the rest of the cheese and bake 15 minutes more uncovered or until the cheese is lightly browned.
Tips & Variations
No special items needed.