Ingredients for Chicken And Sour Cream Enchiladas
- 1 medium onion, chopped
- Olive Oil
- Cooked Chicken
- Light Sour Cream
- 3 cups shredded Monterey Jack cheese
- Flour Tortillas
- Diced Green Chilies
- 2% Low Fat Milk
- All Purpose Flour
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How to Make Chicken And Sour Cream Enchiladas
- Preheat oven to 400°F (200°C).
- In a large bowl, combine cooked shredded chicken, 1/2 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Mix well.
- Heat vegetable oil in a skillet over medium-high heat. Sauté chopped onion for 5 minutes, until softened.
- Add the sautéed onions to the chicken mixture and stir to combine.
- Spoon about 1/2 cup of the chicken mixture onto one end of each tortilla. Roll up tightly and place seam-down in a lightly greased 13x9 inch baking dish.
- In a saucepan, whisk together 8 ounces of diced green chiles, 1 cup of milk, and 1/4 cup of flour over medium heat.
- Gradually whisk in the remaining 1 1/2 cups of shredded Monterey Jack cheese until melted and smooth. Stir constantly to prevent burning.
- Pour the cheese sauce evenly over the enchiladas in the baking dish.
- Spread the remaining 1/2 cup of sour cream over the sauce.
- Bake for 20-25 minutes, or until bubbly and heated through.
- Top with remaining green chiles (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
29g
Fat
113g
Carbs
19g
