Chicken and Sour Cream Enchiladas
- Yield 8 servings
Using low-fat and light versions of standard ingredients brings the calorie count down on this tasty Mexican meal.
This is my signature dish. It is comfort food and can be both elegant or Tuesday night supper. I have gotten calls from friends across the country who want me to mail them a pan of my enchiladas.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium white onion, finely chopped
- 1 to 2 medium jalapeno chilies, seeded and finely chopped
- 3 garlic cloves, minced
- 1 (4-ounce) can chopped mild green chilies
- 1 bunch cilantro leaves, chopped
- 2 (10-ounce) cans reduced-fat cream of chicken soup
- 1 (8-ounce) container light sour cream
- 3 cups shredded cooked chicken
- 1/2 teaspoon salt
- Coarsely ground black pepper
- 10 (7-inch) flour tortillas
- 2 cups shredded Cheddar cheese
- Preheat oven to 350F. Grease a 13 x 9-inch glass baking pan.
- Heat oil and better in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper.
- Arrange the tortillas on a work surface. Spoon about 1/4 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese.
- Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes.
Recipe by Karen Nelson.