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Makeover Sour Cream Chicken Enchiladas

 Makeover Sour Cream Chicken Enchiladas
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
12 ServingsPrep: 30 min. Bake: 15 min.

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 King Arthur Unbleached 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.

2 of 2

Makeover Sour Cream Chicken Enchiladas (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.