Becky's Chicken and Cheese Enchilada with Sour Cream and Jalapeno sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Enchilada MixtureChi Chi Soft Flour Tortillas (Taco size), 12 serving Flour Tortilla Burrito Size Herdez - 3 shells cut in halfChicken: Tyson Boneless Skinless Chicken Breast (about 2 and 1 half cups shredded in food process to make 3 cups) Divided and added to Enchilada and SauceJalapeno Peppers, 2 pepper Onions, raw, 1 cup, chopped *Cheese - Great Value Finely Shredded Fiesta Blend, 2 cup Sauce*Everland Certified Organic Coconut Oil, 3 tbsp *Flour, white, 3 Tbs.Sour Cream, 1 cup Chicken Broth, 2 cup
Pre heat Oven to 350 degrees
Spray a 9x13 Baking dish
Enchilada Mixture:
First I boiled the chicken to cook it well. Then I put it in the food processor to shred making 3 cups added to a large bowl.
while chicken was boiling, I sauteed up 1 cup of the jalapeno/onion mixture in about 1 tbs of coconut oil (there is NO coconut taste) added that to the mixture.
Added 1 cup Fiesta Cheese (I would wait until the chicken and onion/jalapeno mixture cools some)
put about .25 c. of mixture into each shell. Roll the sides over, then from the edge closest to you roll the rest of the shell closed (I ran out of the soft taco shells and could only get the burrito sized shells I cut them in 1/2 and filled the long way, rolling from the short end)
continue until the baking dish is filled
Sauce
In a large sauce pan melt 3 tbs of coconut oil and then stir in 3 tbs of flour. cook for one min. (I cooked on high)
Add broth and whisk until smooth, heat over medium heat until thick and bubbly. Stir in sour cream and remaining jalapeno/onion mixture.
DO NOT BRING back to a boil.
Once mixed pour over enchilada's. Then top with remaining cheese. Cover with foil, bake 22 min. Then remove cover and cook (I just baked , you can broil if you want) to brown the cheese. (We didn't want it browned just melted)
Serving Size: 18 single servings of 1 enchilada each
Number of Servings: 18
Recipe submitted by SparkPeople user ITSALWAYSABTME.
Spray a 9x13 Baking dish
Enchilada Mixture:
First I boiled the chicken to cook it well. Then I put it in the food processor to shred making 3 cups added to a large bowl.
while chicken was boiling, I sauteed up 1 cup of the jalapeno/onion mixture in about 1 tbs of coconut oil (there is NO coconut taste) added that to the mixture.
Added 1 cup Fiesta Cheese (I would wait until the chicken and onion/jalapeno mixture cools some)
put about .25 c. of mixture into each shell. Roll the sides over, then from the edge closest to you roll the rest of the shell closed (I ran out of the soft taco shells and could only get the burrito sized shells I cut them in 1/2 and filled the long way, rolling from the short end)
continue until the baking dish is filled
Sauce
In a large sauce pan melt 3 tbs of coconut oil and then stir in 3 tbs of flour. cook for one min. (I cooked on high)
Add broth and whisk until smooth, heat over medium heat until thick and bubbly. Stir in sour cream and remaining jalapeno/onion mixture.
DO NOT BRING back to a boil.
Once mixed pour over enchilada's. Then top with remaining cheese. Cover with foil, bake 22 min. Then remove cover and cook (I just baked , you can broil if you want) to brown the cheese. (We didn't want it browned just melted)
Serving Size: 18 single servings of 1 enchilada each
Number of Servings: 18
Recipe submitted by SparkPeople user ITSALWAYSABTME.
Nutritional Info Amount Per Serving
- Calories: 223.5
- Total Fat: 12.5 g
- Cholesterol: 29.9 mg
- Sodium: 321.6 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 1.2 g
- Protein: 11.2 g
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