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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 265.4
  • Total Fat: 10.1 g
  • Cholesterol: 41.7 mg
  • Sodium: 548.3 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 18.7 g

View full nutritional breakdown of "Sour Cream" Chicken Enchiladas calories by ingredient
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"Sour Cream" Chicken Enchiladas

Submitted by: KNICKLENSP

Introduction

This is adapted from a recipe that calls for Sour Cream in the sauce and Monterey Jack Cheese over top. I've swapped Greek Yogurt for the Sour Cream and 2% Mexican Blend for the Monterey Jack. My family is none the wiser.

It takes some prep work, but they are so worth it.
This is adapted from a recipe that calls for Sour Cream in the sauce and Monterey Jack Cheese over top. I've swapped Greek Yogurt for the Sour Cream and 2% Mexican Blend for the Monterey Jack. My family is none the wiser.

It takes some prep work, but they are so worth it.

Number of Servings: 10

Ingredients

    1 lb. Tyson Trimmed and Ready, Thin Sliced Chicken Breasts
    32 oz. water (or low-sodium chicken broth)

    1/2 medium white onion, thinly sliced
    1 green bell pepper, thinly sliced
    2 jalapeno peppers, ribs and seeds removed, finely chopped
    2 4-oz cans chopped green chiles
    10 oz. 2% Kraft mexican four cheese blend.

    2 cups low-sodium chicken broth
    1/4 cup salted butter
    1/4 cup flour
    5.3 oz plain Greek Yogurt

    10 fajita-size flour tortillas

Directions

Bring 32 oz water or low-sodium chicken broth to a boil. Add the chicken breasts and cook for 45 mins or so, until they begin to fall apart. Remove, cool, shred with a fork, and set aside.

Preheat the oven to 400 F.

Saute the chopped onions, jalapenos, green peppers in a very hot skillet, fajita-style. Once cooked through, add 1 4-oz can of chopped green chiles. Set aside.

Spray a 9x13 inch casserole dish with cooking spray.

Fill each tortilla with some chicken and some veggies, sprinkle 1 tbsp of shredded cheese, and roll, placing in the casserole dish. Repeat until chicken and veggies are used up. (I like to wait to roll until all fillings are used and evenly distributed.)

Melt butter in a skillet, add flour and cook for 2-3 minutes, until bubbly. Slowly add 2 cups of chicken broth, whisking it in, until sauce starts to thicken. Add remaining can of chopped green chiles and container of plain greek yogurt, mixing well.

Pour the yogurt mixture over the rolled enchiladas. Sprinkle with remaining shredded cheese. Cover with foil and bake 20-30 minutes until bubbly.

Makes 10 servings, 1 enchilada each.

Serve with homemade re-fried beans and Mexican Rice.

Number of Servings: 10

Recipe submitted by SparkPeople user KNICKLENSP.






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