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Makeover Sour Cream Chicken Enchiladas

My husband knows he's in for a treat when I begin rolling these enchiladas. This is his favorite dish. —Rynnetta Garner, Dallas, Texas
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    12 servings

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 reduced-fat sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup 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 13x9-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° until bubbly, 15-20 minutes. Top with tomatoes if desired.
Nutrition Facts
1 enchilada (calculated without tomatoes): 338 calories, 13g fat (6g saturated fat), 63mg cholesterol, 645mg sodium, 29g carbohydrate (2g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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