Makeover Sour Cream Chicken Enchiladas

Name: Makeover Sour Cream Chicken Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 Tbsp chili powder; 946 milliliters cubed cooked chicken breast; 2 Tbsps all-purpose flour; 12 8-inchs flour tortillas (8 inches), warmed; 1 teaspoon garlic salt; 1 teaspoon ground cumin; 340 grams 1-1/2 cups reduced-fat sour cream; 355 milliliters reduced-sodium chicken broth; 113 grams cup shredded Monterey Jack cheese; 113 grams cup shredded Mexican cheese blend; 12 servings Chopped tomatoes, optional

Makeover Sour Cream Chicken Enchiladas might be just the Mexican recipe you are searching for. This recipe serves 12. One portion of this dish contains about 27g of protein, 15g of fat, and a total of 385 calories. It works best as a main course, and is done in approximately 45 minutes. If you have cream, tomatoes, mexican cheese blend, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, combine the chicken, chili powder, garlic salt and cumin.

Ingredients you will need

Chili Powder

Garlic Salt

Whole Chicken

Cumin

Equipment you will use

Bowl

Place 1/3 cup chicken mixture down the center of each tortilla.

Ingredients you will need

Tortilla

Whole Chicken

Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray

Ingredients you will need

Cooking Spray

Roll

In a large saucepan, whisk flour and broth until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in sour cream and Monterey Jack cheese until melted.

Ingredients you will need

Monterey Jack Cheese

Sour Cream

Broth

All Purpose Flour

Equipment you will use

Sauce Pan

Whisk

Pour sauce over enchiladas; sprinkle with Mexican cheese blend.

Ingredients you will need

Mexican Cheese

Sauce

Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Top with tomatoes if desired.

Ingredients you will need

Tomato

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1Tbsp

chili powder 946milliliters

cubed cooked chicken breast 2Tbsps

all-purpose flour 128-inchs

flour tortillas (8 inches), warmed 1teaspoon

garlic salt 1teaspoon

ground cumin 340grams

1-1/2 cups reduced-fat sour cream 355milliliters

reduced-sodium chicken broth 113grams

cup shredded Monterey Jack cheese 113grams

cup shredded Mexican cheese blend 12servings

Chopped tomatoes, optional

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Enchilada works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is MacMurray Ranch Russian River Pinot Noir. It has 4.3 out of 5 stars and a bottle costs about 24 dollars.

MacMurray Ranch Russian River Pinot Noir

Our MacMurray Ranch 2012 Russian River Valley Pinot Noir opens with aromas of lavender and boysenberry that give way to flavors of dark cherry and pomegranate. This luscious wine has a silky mouthfeel, framed by subtle hints of oak from barrel aging.