So, after a morning of watching my girls cheer for and play basketball, it was a pretty relaxing afternoon yesterday. We couldn’t watch our Jayhawks play on tv due to a problem with the local station. So we left the 3 girls at home and drove in to the grocery store to get the ingredients for a new Chicken Enchilada Recipe. That way we could listen to our team on the radio! Clever…I know.
I had been really hungry for enchiladas for about a week. Not the peas and potatoes kind of enchiladas, but the chicken and creamy sauce kind. My mom used to make a chicken enchilada recipe when we were growing up, and I wanted to do something similar. I wanted to make it a little healthier…but similar. I also had to keep my own families tastes in mind. So, with all of those restrictions I set out to make chicken enchiladas. Here is what I came up with!
I served mine with rice and corn.
This definitely came close to fitting my nutrition parameters, however the little girls weren’t overly fond of it, and neither was the hubs. So, I guess I won’t be making this part of the normal lineup! I hope that YOU enjoy this healthier chicken enchilada recipe, though! I did.
Chicken Enchiladas with Sour Cream Sauce
Nutrition per enchilada: Fat 10.4g, Saturated Fat 4.9g, Cholesteral 59mg, Sodium 718 mg, Carbohydrates 28.6g, Protein 24.7g
- 3 boneless (skinless chicken breasts; stewed or poached)
- ½ tablespoon butter
- ½ tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- ½ cup light sour cream
- 1 can cream of chicken soup (lower fat and sodium)
- ½ can diced green chilies
- 4 ounces grated 2% cheddar cheese
- 10 medium flour tortillas
- Preheat oven to 300 degrees. In a small saucepan melt the butter. Whisk in the flour to make a roux. Stir in the chicken broth and stir until it starts to reduce. Add n the sour cream. Continue to stir until slightly thickened. Set aside.
- Shred the cooked chicken into a bowl. Add the chicken soup, green chilies, and ½ of the sour cream sauce.
- Warm the tortillas, one at a time in the microwave, just until they are pliable. Place the warmed tortilla in a 9×13 pan. Place about 1/3 cup of the chicken mixture in the center of a tortilla. Roll, enchilada style. Continue until all tortillas are filled. Cover tortillas with grated cheese and the remainder of the sauce. Bake for 20-30 minutes, or until heated through.