Sour Cream Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
24.0 oz Tyson boneless, skinless chicken breast0.5 cup Green Chili Peppers, canned2.0 cup, shredded Cheddar Cheese1.0 cup Sour Cream3.0 tbsp Butter, unsalted0.19 cup Flour - Gold medal all purpose flour2.0 cup (8 fl oz) Chicken Broth6 flour tortillas
Boil chicken. Drain. Reserve 2 c broth for use in sauce. Shred chicken. Add taco seasoning (optional), half can of green chilies, 1 cup cheese. Mix together. Spray cooking spray in bottom of 9x13 dish. Put chicken mixture in center of tortilla. Fold like burrito and put in pan seam side down. To make sauce, melt butter over med heat, add flour whisking until butter and flour are a caramel color. Add chicken broth. Whisk until thick and bubbly. Remove from heat add sour cream and remaining green chilies. Mix to combine. Pour sauce over and top with remaining cup of cheese. Bake in oven at 350 for 25 min.
Serving Size: Makes 6 burrito size enchiladas
Number of Servings: 6.0
Recipe submitted by SparkPeople user MDPORT.
Serving Size: Makes 6 burrito size enchiladas
Number of Servings: 6.0
Recipe submitted by SparkPeople user MDPORT.
Nutritional Info Amount Per Serving
- Calories: 426.6
- Total Fat: 28.9 g
- Cholesterol: 139.0 mg
- Sodium: 801.1 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 0.3 g
- Protein: 34.9 g
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