Chicken Enchilada Bake w/ Sour Cream and Cheddar
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 275.6
- Total Fat: 12.6 g
- Cholesterol: 63.5 mg
- Sodium: 385.3 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 4.0 g
- Protein: 18.8 g
View full nutritional breakdown of Chicken Enchilada Bake w/ Sour Cream and Cheddar calories by ingredient
Introduction
Yummy! Yummy!Number of Servings: 10
Ingredients
-
8 oz boneless, skinless chicken breast
16 oz boneless, skinless, chicken thighs
2c diced tomatoes
.25 c chopped onion
1 can (~1 oz diced green chiles)
12 corn tortillas
12 oz reduced fat sour cream
1 tbsp dried parsley flakes
4 oz 2% sharp cheddar cheese
2 tbsp olive oil
2 tbsp flour
3 tbsp chili powder
Directions
1. Preheat oven to 350 F.
2. Spray fry pan with olive oil. Brown chicken until thoroughly cooked. Cube into bite sized pieces.
3. Add chopped onion, drained diced tomato, and chopped chile pepper.
4. Simmer 5 mins.
5. Spray a 13x9 baking pan with PAM. Line with 6 tortillas. (Trim to cover bottom of pan). Ladel chicken mixture on top of tortillas, and cover with the remaining tortillas.
6. Cover pan with aluminum foil and bake for 15 mins.
7. Mix sour cream and parsely flakes and set aside.
8. Heat two tbsps of olive oil in a heavy bottom sauce pan. Add flour and brown. Mix chili powder into cold chicken broth. Add to browned flour and stir until thick and bubbly.
9 Remove chicken from over, smooth sour cream mixture evenly over the top, and sprinkle with shredded cheddar cheese. Cover and bake another 15 mins.
10 Cut into 10 serving pieces and serve with enchilada sauce.
Serves 10.
Number of Servings: 10
Recipe submitted by SparkPeople user HOUNDPUPPIES.
2. Spray fry pan with olive oil. Brown chicken until thoroughly cooked. Cube into bite sized pieces.
3. Add chopped onion, drained diced tomato, and chopped chile pepper.
4. Simmer 5 mins.
5. Spray a 13x9 baking pan with PAM. Line with 6 tortillas. (Trim to cover bottom of pan). Ladel chicken mixture on top of tortillas, and cover with the remaining tortillas.
6. Cover pan with aluminum foil and bake for 15 mins.
7. Mix sour cream and parsely flakes and set aside.
8. Heat two tbsps of olive oil in a heavy bottom sauce pan. Add flour and brown. Mix chili powder into cold chicken broth. Add to browned flour and stir until thick and bubbly.
9 Remove chicken from over, smooth sour cream mixture evenly over the top, and sprinkle with shredded cheddar cheese. Cover and bake another 15 mins.
10 Cut into 10 serving pieces and serve with enchilada sauce.
Serves 10.
Number of Servings: 10
Recipe submitted by SparkPeople user HOUNDPUPPIES.