Sour Cream Chicken Enchiladas Recipe

Name: Sour Cream Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1 1/4 cups low sodium chicken broth; 1 tablespoon cornstarch; 1 teaspoon cornstarch; 1/2 teaspoon ground cumin; 1/8 teaspoon black pepper; Main meal; 72 inches corn tortillas; 12 ounces cooked boneless skinless chicken breasts, chopped (about 3 cups); 4 ounces fat free cream cheese; 1/2 cup salsa; vegetable oil; 3/4 cup fat free sour cream; 2 teaspoons lime juice; 1/2 teaspoon chili powder (optional)

Servings: persons

Sauce
1 1/4 cups low sodium chicken broth
1 tablespoon cornstarch
1 teaspoon cornstarch
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
Main meal
72 inches corn tortillas
12 ounces cooked boneless skinless chicken breasts, chopped (about 3 cups)
4 ounces fat free cream cheese
1/2 cup salsa
vegetable oil
3/4 cup fat free sour cream
2 teaspoons lime juice
1/2 teaspoon chili powder (optional)

1
Prepare sauce -- in small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high heat and cook for 1-2 minutes until it is thick and bubbly; set aside.
2
Warm tortillas. Wrap in a damp paper towel and microwave on high for 30-60 seconds.
3
Preheat oven to 350u00b0F.
4
In non-stick pan combine cooked chicken, cream cheese, and salsa. Cook over medium-low heat for 5 minutes, or until cream cheese is melted.
5
Lightly spray 13x9x2-inch baking dish.
6
Assembly: pour 1/2 cup sauce into baking dish; roll chicken mixture into tortilla and place into dish seam down. Repeat. Once finished pour remaining sauce over enchiladas. Cover with foil.
7
Bake for 10 minutes.
8
In a small bowl whisk together sour cream and lime juice. Spread this mixture over finished enchiladas, sprinkle with chili powder.

2018

kcal

Calories

Fat

350

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Sauce, 1 1/4 cups low sodium chicken broth, 1 tablespoon cornstarch, 1 teaspoon cornstarch, and more.

Yes, Sour Cream Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sour Cream Chicken Enchiladas

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