When we were in California, my parents took us to a Mexican restaurant for dinner called Papacitos. They had chicken enchiladas with a sour cream sauce that we all loved. So I browsed through a couple of sites looking for a similar recipe and found this one. It looked pretty spot on except for a few things, which I changed and made into a lower calorie and more flavorful version. I hope you'll give this recipe a try, because it's a good one!
(they were gone so fast I didn't even get to take my own picture of them)
Chicken Enchiladas with Sour Cream Sauce
Ingredients
8-10 soft taco size flour tortillas (or corn, if you prefer)
2 c. shredded cooked chicken
1 1/2 c. shredded pepper jack cheese
1/4 c. shredded habenero cheese (I use the Cabot brand)
1 tbsp. butter
3 tbsp. flour
2 c. chicken broth
1 c. light sour cream
1 (4oz.) can diced green chilies
1/2 tsp. garlic powder
1/4 tsp. coriander
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. cayenne pepper
fresh cilantro, for garnish
DIRECTIONS:
1. Preheat oven to 400 degrees.
2. In a saucepan, melt butter. Stir in four and cook for one minute. Add chicken broth and, whisking until smooth. Cook over medium heat until thick and bubbly.
3. Stir in sour cream and 1/2 of the green chiles and 1/2 of the cheese blend. Set aside.
4. In a small mixing bowl, combine shredded chicken, remaining chiles, cheese and spices.
5. Place an equal amount of chicken mixture into each tortilla along with a spoonful of sour cream sauce. Roll and place seam down into a lightly greased 9x13 pan. Continue until remaining ingredients are used.
6. Pour remaning sauce over the top of the enchiladas. Bake for 25-30 minutes, or until sauce bubbles and begins to brown. Remove from oven and garnish with cilantro.
1 tbsp. butter
3 tbsp. flour
2 c. chicken broth
1 c. light sour cream
1 (4oz.) can diced green chilies
1/2 tsp. garlic powder
1/4 tsp. coriander
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. cayenne pepper
fresh cilantro, for garnish
DIRECTIONS:
1. Preheat oven to 400 degrees.
2. In a saucepan, melt butter. Stir in four and cook for one minute. Add chicken broth and, whisking until smooth. Cook over medium heat until thick and bubbly.
3. Stir in sour cream and 1/2 of the green chiles and 1/2 of the cheese blend. Set aside.
4. In a small mixing bowl, combine shredded chicken, remaining chiles, cheese and spices.
5. Place an equal amount of chicken mixture into each tortilla along with a spoonful of sour cream sauce. Roll and place seam down into a lightly greased 9x13 pan. Continue until remaining ingredients are used.
6. Pour remaning sauce over the top of the enchiladas. Bake for 25-30 minutes, or until sauce bubbles and begins to brown. Remove from oven and garnish with cilantro.
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