Sour Cream Chicken Enchiladas

 

Growing up in San Antonio, Mexican food was a staple at the dinner table. There's never a wrong time for enchiladas with a side of frijoles y arroz! Jeeves (my sleeve) is pretty picky about what he likes and doesn't like these days. Pretty much anything tomato based is out, garlic and chili powder too. Which as you know are the main ingredients in ANYTHING south of the border; so I've had to get crafty while still being sleeve-friendly too. 

 



Calories: 209  |  Carbs: 16  |  Protein: 14  | Fat: 8

 

Makes 12 individual servings/1 enchilada each

 

 

You'll Need -

 

3 chicken breasts (I use Tyson Frozen Ready To Cook)

1 medium yellow onion, chopped

2 cups Reduced Fat Mexican Style Shredded Cheese

1 can Fat Free/Reduced Sodium chicken broth

8 oz Light Sour Cream (don't use Fat Free!)

4 oz can green chilies, diced

1 can green enchilada sauce (you can use red if you prefer)

1/4 cup butter or margarine (80% or higher)

1/4 cup flour

12 yellow corn tortillas

 

 

 Then You'll -

 

Cook chicken thoroughly and shred once cooled. I boil the chicken as its the most healthy way. In a boil mix shredded chicken, 1 1/2 cups cheese, onion, and enchilada sauce.

 

**I do NOT cook my tortillas in grease, roll them dry and you'll save a ton of calories. If you need the tortillas more pliable, heat them in the microwave for a few seconds**

 

Divide chicken mixture evenly between tortillas and lay seam side down in 9x13 baking dish (spray with cooking spray)

 

Melt margarine in a small pan; stir in flour to make a roux; stir and cook until bubbly; slowly whisk in chicken broth and bring back to a boil, stirring frequently.

 

Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.

 

Top with remaining cheese and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

 

 

 

Happy Cooking!