Sour Cream Chicken Enchiladas

(from cardsfan’s recipe box)

Categories: main dish, mexican

Ingredients

  • Sauce:
  • 1 1/4 c low-sodium chicken broth
  • 1 tbs + 1 tsp cornstarch
  • 1/2 tsp ground cumin
  • 1/8 tsp black pepper
  • enchilada:
  • 12 6-inch corn tortillas
  • 12 oz cooked skinless chicken breast, chopped (about 3 cups) or raw chicken cut into small pieces
  • 4 oz low fat or fat free cream cheese
  • 1/2 c salsa
  • vegetable oil spray
  • 3/4 c nonfat or light sour cream
  • 2 tsp lime juice
  • 1/4 tsp chili powder

Directions

  1. In small saucepan, whisk together sauce ingredients.

  2. Bring to a simmer over medium high heat and cook for 1-2 minutes or until mixture is thick and bubbly. Set aside.
  3. ap tortillas in a damp paper towel and microwave on high for 30-60 seconds. Preheat oven to 350.

  4. In a medium non-stick skillet, combine chicken, cream cheese, and salsa. (if using raw chicken, cook until no longer pink, then add other ingredients).

  5. Cook over medium-low heat 5-6 minutes or until mixture is warmed through and cream cheese is melted, stirring occasionally.

  6. Lightly spray a 13×9×2 inch baking dish with vegetable oil spray.

  7. To assemble, pour 1/2 cup sauce into baking dish, spread to cover bottom of dish.

  8. Put a tortilla on a plate or cutting board. Spoon about 1/4 cup chicken mixture onto middle of tortilla. Roll tortilla jelly-roll style and place seam side down in baking dish. Repeat with remaining tortillas.

  9. Pour remaining sauce over enchiladas.

  10. Cover dish with aluminum foil. Bake 10 minutes.

  11. Meanwhile, in a small bowl, whisk together sour cream and lime juice. When enchiladas have baked 10 minutes, spread sour cream mixture on top. Bake uncovered about 2 minutes. Sprinkle with chili powder.

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