Ingrédients pour Anna's Sour Cream Chicken Enchiladas
- 2 cups shredded cooked chicken breasts
- 1 medium sweet onion, chopped
- 1-2 jalapeno peppers, seeded and minced (optional)
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 1 cup sour cream, divided
- cups chicken broth (condensed cream of chicken soup used instead)
- 1 1/2 cups milk
- 10-12 flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 1/4 cup fresh cilantro, chopped (optional)
- 1 tablespoon fresh lime juice (optional)
- cooking spray
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes with green chilies, undrained (Ro-Tel) (optional)
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Comment préparer Anna's Sour Cream Chicken Enchiladas
- Preheat oven to 350°F (175°C).
- Melt butter and olive oil in a large skillet over medium heat.
- Add onion, garlic, and jalapeño (if using); cook until softened, about 5 minutes.
- Stir in 1/3 of the frozen mixed vegetables. Add shredded chicken, 1/2 cup cheese, 1/2 cup sour cream, cilantro, and lime juice (if using). Mix well.
- In the same skillet, add remaining mixed vegetables and stir in flour until coated.
- Gradually whisk in chicken broth and milk. Bring to a boil, then reduce heat and simmer for 3-5 minutes, or until slightly thickened.
- Remove from heat and let cool slightly.
- Stir in the remaining 1/2 cup sour cream.
- Lightly coat a 9x13 inch baking dish with cooking spray. Pour 2 tablespoons of the sauce into the bottom of the pan and spread evenly.
- Fill each tortilla with about 1/8 of the chicken mixture, roll up tightly, and place seam-down in the prepared baking dish.
- Pour the remaining sauce evenly over the enchiladas.
- Cover with aluminum foil and bake for 35 minutes.
- Remove foil, sprinkle with remaining cheese, and bake for another 5 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
- Serve with Spanish rice and your favorite toppings. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
13g
Fat
75g
Carbs
22g
