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Nutrition Facts
Serving Size 1 (412g) Recipe makes 6 servings
Calories 786
Calories from Fat 381		(48%)
Amount Per Serving		%DV
	Total Fat 42.4g	65%
	Saturated Fat 22.6g	113%
	Monounsaturated Fat 14.3g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 132mg		44%
Sodium 1719mg		71%
Potassium 672mg		19%
Total Carbohydrate 58.1g		19%
	Dietary Fiber 3.7g	14%
	Sugars 7.3g
Protein 42.4g		84%
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Chicken and Sour Cream Enchiladas

Recipe #253963 | 50 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: 2Bleu (Bird&Buddha)
Sep 19, 2007

I don't remember where I got this recipe from, but its Delish!

SERVES 6 (change servings and units)

Ingredients

1 medium onion, chopped
1 teaspoon olive oil
2 cups cooked chicken, chopped
2 cups light sour cream, divided
4 cups monterey jack cheese, shredded and divided
12 (6 inch) flour tortillas
12 ounces diced green chilies, divided
1 1/4 cups 2% low-fat milk
2 tablespoons all-purpose flour

Directions

1
In a large bowl, stir together chicken, 1/2 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Set aside.
2
Saute onion in hot oil over medium-high heat 5 minutes. Add to chicken and cheese mixture.
3
Spoon chicken mixture evenly at one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13x9 baking dish. Set aside.
4
Whisk together 8 oz green chiles, milk, and flour in a saucepan over medium heat. Gradually add remaining cheese, stirring constantly, until cheese is melted.
5
Pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce. Bake enchiladas at 400 degrees for 20 to 25 minutes or until bubbly.
6
Top with remaining green chiles and serve.

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Featured Reviews for This Recipe

From: appleydapply

On Jan 2, 2009

We really liked the flavor of these. It was hard to keep from scraping the pan clean with the spatula to get the last bit of creamy goodness. (OK, it was impossible). But, I found a couple of things problematic when making them - I don't know if these were my fault or the recipe's. 1) There was too much onion for the amount of chicken filling. It's possible my onion was more of a "large" than a medium. 2) I couldn't get all of the flour to dissolve in the milk mixture. I finally gave up whisking with some lumps left, and they weren't noticeable once the cheese was melted in. Maybe cornstarch would dissolve more easily since there's no roux to slowly add the milk to. 3) The sour cream wouldn't "spread" on top. I stirred it to get it somewhat creamy, and then spooned it on. I tried to spread, but ended up pushing too much sauce over the edges, so I gave up & left the dollops. Maybe thinning with a bit of milk would solve this. Despite these glitches, we still loved this dish.

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From: DuChick

On Apr 9, 2008

Great enchildas! Yummy, creamy and cheesy just like good enchiladas should be. I saved some time by using a rotisserie chicken, then lightened the calories with 2% cheese and FF sour cream. I stuffed the tortillas with a bit extra filling and had an even 8 for 4 full servings. They were gone in a flash! Thanks 2Bleu! Made, reviewed and photo-ed for Spring Photo Tag '08.

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From: WI Cheesehead

On Feb 24, 2008

I tagged this in Make it Healthy. I couldn't find low-fat monterey Jack so I used 3 C colby jack, low-fat sour cream with some starch addedd, fat free 8" flour tortillas, skim milk and it made 6 large tortillas. I didn't use the chilies bcz the family doesn't like heat, although I think it would add some flavor, so I would try 1 pepper next time. We're not big sour cream people (at least that amount) so we would reduce the stuff on top (just personal pref). All in all, it turned our pretty good. If you use cooked chicken breast, it would reduce the fat more.

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