Sour Cream Chicken Enchilidas Recipe Recipe

Name: Sour Cream Chicken Enchilidas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 split chicken breasts with ribs (skin on); 1 teaspoon salt; 1 tbsp. parsley; 1 teaspoon peppercorns; 1 onion, peeled and quartered; 3 stalks celery, cut into 2 inch pcs; 3 carrots, scrubbed and cut into 1 inch pcs; 2 chicken bouillon cubes; 2 tbsp. flour; 1 1/2 c. lowfat sour cream; 12 regular size flour tortillas; 1 sm. onion, diced; 1 sm. can diced green chilies; 2 c. Monterey Jack cheese, grated; 1 1/2 c. Monterey Jack cheese with jalapeno peppers, grated

Servings: persons

8 split chicken breasts with ribs (skin on)
1 teaspoon salt
1 tbsp. parsley
1 teaspoon peppercorns
1 onion, peeled and quartered
3 stalks celery, cut into 2 inch pcs
3 carrots, scrubbed and cut into 1 inch pcs
2 chicken bouillon cubes
2 tbsp. flour
1 1/2 c. lowfat sour cream
12 regular size flour tortillas
1 sm. onion, diced
1 sm. can diced green chilies
2 c. Monterey Jack cheese, grated
1 1/2 c. Monterey Jack cheese with jalapeno peppers, grated

1
Combine first 8 ingredients in large Dutch oven.
2
Cover with water and cook till chicken breasts are tender, about 1 1/2 hrs.
3
Remove chicken from broth.
4
Strain remaining broth and set aside.
5
Remove skin and bone chicken, chopping into small pcs.
6
Layer 2 Tbsp.
7
chicken, 2 Tbsp.
8
cheese (1 Tbsp.
9
each of plain Monterey Jack and Monterey Jack with peppers), 1 tsp.
10
onion, and 1 Tbsp.
11
of diced green chilies in each flour tortilla and roll up.
12
Place, seam side down, in lightly greased baking dish.
13
Place 1/4 c. of strained chicken broth in medium saucepan.
14
Heat till boiling and stir 2 Tbsp.
15
flour into boiling broth.
16
Gradually stir in remaining 1 3/4 c. of broth.
17
Cook till smooth and thick.
18
Remove from heat and add in lowfat sour cream.
19
Pour lowfat sour cream sauce over enchiladas.
20
Sprinkle with remaining cheese.
21
Bake at 350 degrees for 30-40 min or possibly till cheese is bubbling and beginning to brown.

2614

kcal

Calories

100

Fat

255

Carbs

166

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: 8 split chicken breasts with ribs (skin on), 1 teaspoon salt, 1 tbsp. parsley, 1 teaspoon peppercorns, and more.

Yes, Sour Cream Chicken Enchilidas Recipe falls under the Soups & Stews 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 Enchilidas Recipe

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