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Sour Cream Chicken Enchiladas


Scrumptious chicken main dish with a green chile kick that is tamed by creamy cool sour cream.













Trans-fat Free, Low Carb


Green chile sauce
¼ cup olive oil
1 each garlic cloves
½ cup onions
minced (optional)
1 cup water
1 cup green chili peppers
1 tablespoon all-purpose flour
1 x salt
to taste
12 each corn tortillas (6-inch)
3 cups chicken
cooked, minced
1 pound monterey jack cheese
¼ cup onions
minced (optional)
16 ounces sour cream
1 x salt
to taste


To Prepare Green Chile Sauce:

Sauté garlic and onion in oil in a heavy saucepan.

Blend in flour with a wooden spoon.

Add water and green chile and mix well. Add salt.

Bring to a boil and simmer, stirring frequently for 5 minutes.

Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm.

Preheat oven to 350℉ (180℃) F,

Mix one cup chile sauce with the chicken.

Cover bottom of 9 by 13-inch baking dish with a few tablespoons of sauce.

Put ¼ cup of the mixture on each tortilla, sprinkle 1 to 2 tablespoons of cheese and roll it up.

Place in a baking dish, repeat until all ingredients are used up.

Pour remaining sauce over enchiladas.

Cover enchiladas with remaining cheese and add onion if desired.

Bake in preheated oven for about 20 minutes.

Smother with sour cream and return to oven for 10 minutes or until all is hot.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 67471% of calories from fat
 % Daily Value *
Total Fat 53g 81%
Saturated Fat 27g 134%
Trans Fat 0g
Cholesterol 163mg 54%
Sodium 600mg 25%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 84g
Vitamin A 23% Vitamin C 18%
Calcium 68% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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