Lightened Simply Sour Cream Enchiladas
- Number of Servings: 10
Ingredients
Ingredients:Chicken Breast, dicedOnions, raw, 1 medium, choppedCanola Oil, 1 tbsp Kraft Shredded 2% Mexican Four Cheese blend, 1.5 cup Country Crock, Shedd's Spread Country Crock Light, 1/4 cupFlour, white, 0.25 cup Chicken Broth, 15 ounce canDaisy Light Sour Cream, 1 cupChopped green chilies, 4 ouncesFlour Tortillas - Mission Whole Wheat Tortillas (1 serving = 1 tortilla), 10 serving
1) Cook chicken and onion togerther until chicken is just done
2) Divide cooked chicken evenly between 8 tortillas, add 1-1 1/2 tablespooons cheese to each tortilla
3) Roll enchiladas and place seam side down in 9X13 baking dish lightly sprayed with no stick cooking spray
4) Melt butter in saucepan and stir in flour to make a roux; stir and cook until bubbly; gradually whick in chicken broth then bring to a boil stirring frequently
5) Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.
6) Top with remaning 1/2- 3/4 c cheese and bake at 400F for 20 minutes
Serving Size: Makes 10 enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user JCCWOOD.
2) Divide cooked chicken evenly between 8 tortillas, add 1-1 1/2 tablespooons cheese to each tortilla
3) Roll enchiladas and place seam side down in 9X13 baking dish lightly sprayed with no stick cooking spray
4) Melt butter in saucepan and stir in flour to make a roux; stir and cook until bubbly; gradually whick in chicken broth then bring to a boil stirring frequently
5) Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.
6) Top with remaning 1/2- 3/4 c cheese and bake at 400F for 20 minutes
Serving Size: Makes 10 enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user JCCWOOD.
Nutritional Info Amount Per Serving
- Calories: 346.2
- Total Fat: 13.4 g
- Cholesterol: 61.9 mg
- Sodium: 827.8 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 3.4 g
- Protein: 25.5 g
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