Saturday, October 20, 2012

Recipe #24 - Sour Cream Chicken Enchiladas

This recipe is actually not too difficult. The worst part was shredding the chicken... but it was worth every minute. It's actually two different recipes combined. The first recipe is for the enchiladas, originally found here. The second recipe is for the sour cream sauce, originally found here. (The sour cream sauce recipe also has a recipe for the enchiladas, but the first one sounded better to me, so I combined the two!)

Ingredients (for both recipes):
*1.5 cups of cooked chicken breasts, shredded
*1 medium onion (optional)
*3/4 cup of shredded cheddar cheese, divided
*3/4 cup of salsa **modified from the original recipe
*4 oz of reduced fat cream cheese
*8 tortillas
*1/4 cup of butter
*1/4 cup of flour
*1 15 oz can of chicken broth
*1 cup of sour cream
*1 4 oz can of chopped green chilies (optional)
*fresh cilantro (optional)

To prepare the chicken enchiladas:
Preheat the oven to 350 degrees. Spray a large skillet with non stick cooking spray. Add onion (if using one) and cook over medium heat for about 4-5 minutes, or until tender. Add chicken, 1/2 cup of cheese, salsa and cream cheese. Heat and stir until cheese is melted. Spoon 1/3 cup of chicken mixture into tortilla. Roll up and place seam side down in a 9x13 baking dish.

To prepare the sour cream sauce:
Melt butter in a medium sauce pan. Stir the flour in to make a roux, stirring and cooking until bubbly. Gradually whisk in chicken broth, stirring frequently, until boiling. Remove from heat and add sour cream and green chilies (if used). Stir until smooth.

Pour the sour cream sauce over the rolled enchiladas. Top with remaining cheese, and fresh cilantro, if desired. Bake at 350 for about 15 minutes, or until cheese on top is melted.