Makeover Sour Cream Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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. 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:
1. 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
2. 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.
3. Pour sauce over enchiladas; sprinkle with Mexican cheese blend.
4. Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Top with tomatoes if desired. Yield: 12 servings.
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