Green Chile Chicken Enchiladas with Chicken breast with low fat sour cream, chicken broth, onions and chilies for a tasty, satisfying and healthful main dish.
12 corn tortillas
1/2 cup oil
12 ounces Monterey Jack cheese, shredded
3/4 cup onion, chopped fine
1/4 cup butter
1/4 cup flour
2 cups chicken broth
4 ounces chopped green chilies
1 cup reduced fat sour cream
3 chicken breasts halves without skin, boiled and shredded
Chopped green onion and cilantro, for garnish
Cook tortillas in hot oil until softened (5 seconds, one at a time).
Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan.
Melt butter, add flour, and stir well. Add broth; cook until thick. Stir in sour cream and chilies. Stir until heated. Pour over enchiladas.
Bake at 375 degrees for 20 minutes or until heated through. Put remaining cheese on top and return to oven for five more minutes. Garnish with chopped green onions and cilantro.
Recipe makes 12 servings.
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