Sour Cream Chicken Enchiladas

Submitted By: DishyDelishy

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Difficulty: easy

Ingredients

sauce:

1 1/4 cups chicken broth
1 tbls + 1 tsp cornstarch
1/2 tsp cumin
1/4 tsp pepper

Enchiladas:

12 corn tortillas
12 oz chicken breast, cooked and chopped
4 oz ff cream cheese
1/2 cup salsa
3/4 ff sour cream
2 tsps lemon juice
1/4 tsp chili powder
1/4 cup ff cheddar cheese

Directions

In a small saucepan whisk together sauce ingredients.
Bring to a simmer over med-high heat and cook 2 minutes or until mixture is thick and bubbly.
Set aside.
Cook over med-low heat for 6 minutes or until warmed through and cream cheese has melted.
Lightly spray 9 x 13 baking dish with cooking spray.
Wrap tortilla in damp paper towels and microwave on high for 1 minute or until hot.

To assemble:

Pour 1/2 cup of sauce into baking dish and spread to cover the bottom of dish.
Put a tortilla on a plate and spoon 1/4 of chicken mixture onto middle of tortilla.
Roll tortilla jelly-roll style and place seam side down in baking dish.
Repeat with remaining tortillas and filling. Pour remaining sauce over top of the enchiladas.
Cover with foil and bake for 10 minutes.

Meanwhile in a small bowl, whisk together sour cream, lemon juice and chili powder.
When enchiladas have baked for 10 minutes, remove from oven and spread sour cream mixture on top.
Sprinkle with cheddar cheese and remaining chili powder bake uncovered or 5 to 10 more minutes.


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