Sour Cream Chicken Enchiladas

Brandi Kirkpatrick


I have been working on various chicken enchilada recipes; with my brother and sis-in-law watching their weight I wanted to make a relatively healthy option that had a few nutritious surprises.

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40 Min
25 Min



1-1/2 cups rotisserie chicken, chopped
1/2 onion, finely chopped
1 tablespoon minced garlic
1 cup fresh kale, rough chopped
1 tablespoon taco seasoning
1/8 cup water
2/3 green tomatillo sauce, divided (1/2 cup for pan, remainder in chicken filling)
1/2 cup pinto beans
8 corn tortillas


1/4 cup butter
1/4 cup flour
1 can (14.5 oz) reduced sodium chicken broth
1 cup light sour cream
1 can (4 oz) diced chilies


1 cup mexican blend shredded cheese
3-4 roma tomatoes, chopped
1 avocado, chopped
taco sauce


1In a large skillet heat about 2 tablespoons of oil. Soften 8 tortillas and drain on paper towels.
2In same skillet, sauté onion, garlic, and kale on medium heat. Cook until onion is translucent and kale is wilted. Do not burn the garlic! Add chicken, heat through. Dust with taco seasoning and add water and tomatillo sauce, warm through.
3Prepare a 9x13 baking dish. Spray with Pam and add about 1/2 cup tomatillo sauce to the bottom of the pan. This is to prevent the tortillas getting too hard. Preheat oven to 400 degrees.
4Carefully, spoon in about 1/4-1/3 cup chicken mixture into tortilla. Tightly roll and place seam side down in pan. Repeat with remaining tortillas.
5In a medium sized saucepan, melt butter. Slowly whisk in flour. Stirring constantly until rue bubbles. Slowly add chicken broth. Continue cooking and whisking until sauce has thickened (about consistency of glue). Remove from heat. Add sour cream, blend together. Add chilies, stirring in. Pour sauce over enchiladas. Sprinkle with cheese.
6Bake for 20 minutes, until golden on top and bubbly. Let rest for 5-8 minutes and serve with various toppings!

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Healthy