Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

sour cream chicken enchiladas

IdGirl25 avatar
Recipe by
Brandi Kirkpatrick
@IdGirl25
Burley, ID

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.

►
yield 4 serving(s)
prep time 40 Min
cook time 25 Min
method Bake

Ingredients For sour cream chicken enchiladas

  • CHICKEN FILLING
  • 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
  • SOUR CREAM SAUCE
  • 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
  • TOPPINGS (OPTIONAL)
  • 1 cup mexican blend shredded cheese
  • 3-4 roma tomatoes, chopped
  • 1 avocado, chopped
  • taco sauce

How To Make sour cream chicken enchiladas

  • 1
    In a large skillet heat about 2 tablespoons of oil. Soften 8 tortillas and drain on paper towels.
  • 2
    In 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.
  • 3
    Prepare 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.
  • 4
    Carefully, 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.
  • 5
    In 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.
  • 6
    Bake for 20 minutes, until golden on top and bubbly. Let rest for 5-8 minutes and serve with various toppings!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Sour Cream Chicken Enchiladas:

ADVERTISEMENT
ADVERTISEMENT