Chicken Enchiladas With Tomatillo Sour Cream Sauce Recipe
Servings: 4
Ingredients
- 1 whl chicken or possibly
- 4 x Chicken breast halves
- 12 ounce Monterrey Jack cheese, shredded
- 1 med Onion, minced
- 8 ounce Lowfat sour cream
- 1 pkt Frzn tomatillo salsa
- 2 c. Chicken broth
- 2 Tbsp. Margarine
- 2 Tbsp. Flour
- 2 pkt (10-12) corn tortillas, or possibly 18 homemade ones Oil for frying tortillas
Directions
- Poach 1 whole chicken or possibly 4 chicken breast halves in simmering water till cooked through. Reserve broth. Remove meat from bones and shred. You should have about 3-4 c. shredded chicken.
- Heat margarine in saucepan. Add in flour and cook about 1 minute. Don't burn. Add in broth and stir till thickened. Stir in lowfat sour cream. Stir in tomatillo salsa that has been cooked as in above directions.
- Fry tortillas in 1/2" oil in small skillet for a few seconds till limp.
- Place on paper towels. Start with 12 tortillas. In each tortilla, place some chicken meat, some minced onion and some grated cheese. Roll up.
- Place in long baking dish. Do as many as you have meat for. (Are delicious reheated in microwave.) Pour lowfat sour cream mix over top, covering all exposed tortillas. Put leftover cheese on top. Bake at 350 d. for 20-30 min till heated through and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 743g | |
| Recipe makes 4 servings | |
| Calories 1421 | |
| Calories from Fat 924 | 65% |
| Total Fat 102.87g | 129% |
| Saturated Fat 41.34g | 165% |
| Trans Fat 1.21g | |
| Cholesterol 428mg | 143% |
| Sodium 1088mg | 45% |
| Potassium 1194mg | 34% |
| Total Carbs 8.83g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.48g | 2% |
| Protein 109.94g | 176% |
