Makeover Sour Cream Chicken Enchiladas Recipe

Makeover Sour Cream Chicken Enchiladas Recipe photo by Taste of Home

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My husband knows he's in for a treat when I begin rolling the enchiladas. This is his favorite dish, and the makeover version is yummy! We think it's a home run. —Rynnetta Garner, Dallas, Texas

This recipe is:

Healthy

Diabetic Friendly

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Makeover Sour Cream Chicken Enchiladas Recipe

Prep: 30 min. Bake: 15 min.

Yield: 12 Servings

30 15 45

Ingredients

4 cups cubed cooked chicken breast
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
12 flour tortillas (8 inches), warmed
SAUCE:
2 tablespoons all-purpose flour
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups (12 ounces) reduced-fat sour cream
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Mexican cheese blend
Chopped tomatoes, optional

Directions

In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray
In a large saucepan, whisk flour and broth until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in sour cream and Monterey Jack cheese until melted.
Pour sauce over enchiladas; sprinkle with Mexican cheese blend.
Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Top with tomatoes if desired. Yield: 12 servings.

Nutritional Facts 1 enchilada (calculated without tomatoes) equals 338 calories, 13 g fat (6 g saturated fat), 63 mg cholesterol, 645 mg sodium, 29 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Originally published as Makeover Sour Cream Chicken Enchiladas in Healthy Cooking June/July 2012, p26

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio