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Din: 5* Makeover Sour Cream Chicken Enchiladas

Source of Recipe

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Din: 5* Makeover Sour Cream Chicken Enchiladas

Healthy Cooking June/July 2012
9 reviews rate this recipe 5 Stars!
Prep: 30 min. Bake: 15 min.
Yield: 12 servings.

My husband knows he's in for a treat when I begin rolling the enchiladas. This is his favorite dish, and the makeover version is yummy! We think it's a home run. —Rynnetta Garner, Dallas, Texas *Test Kitchen Approved

Ingredients:
• 4 cups cubed cooked chicken breast
• 1 tablespoon chili powder
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 12 flour tortillas (8 inches), warmed
•
• SAUCE:
• 2 tablespoons all-purpose flour
• 1-1/2 cups reduced-sodium chicken broth
• 1-1/2 cups (12 ounces) reduced-fat sour cream
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded Mexican cheese blend
•
• Chopped tomatoes, optional

Directions:
1. In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray

2. 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.

3. Pour sauce over enchiladas; sprinkle with Mexican cheese blend.

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

1 enchilada (calculated without tomatoes) equals 338 calories, 13 g fat (6 g saturated fat), 63 mg cholesterol, 645 mg sodium, 29 g carbohydrate, trace fiber, 25 g protein. ++++ Diabetic Exchanges: 3 lean meat, 2 starch 1 fat.