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Categories:
olive oil flour chili powder ground cumin chicken broth tomato sauce garlic enchilada sauce chicken blend cheese nonfat sour cream green chilies salt corn tortillas
Viewed: 69 - Published at: 3 years agoIngredients
- 2 tablespoons olive oil
- 2 tablespoons flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 (14 ounce) can low sodium chicken broth
- 1 (8 ounce) can low-sodium tomato sauce
- 14 teaspoon garlic powder
- 3 cups enchilada sauce
- 2 cups chicken, cooked to your liking and shredded
- 1 (8 ounce) packageshredded Mexican blend cheese
- 14 cup nonfat sour cream
- 1 (4 ounce) can diced green chilies
- salt & pepper (optional)
- 12 (6 inch) corn tortillas
Method
- For Sauce:.
- Heat oil in sauce pan.
- Add flour and chili powder.
- Cook 1 minute, stirring constantly.
- Add remaining ingredients and bring to a boil.
- Simmer 10 minutes, stirring occasionaly.
- For Enchiladas:.
- Cook (to your liking) and shred chicken.
- Mix chicken, 1 C cheese, sour cream and chiles.
- Stir in 1/2 C enchilada sauce.
- Season with salt and pepper.
- Set aside.
- Wrap tortillas in wax paper or paper towels and microwave 30 seconds.
- Grease a 9X13" pan.
- Spread about 6 Tbsp of the enchilada sause on the bottom of the pan.
- Place 2 Tbsp chicken mixture on each tortilla, roll and place in pan, seam side down.
- Pour remaining sauce over the top of the enchiladas.
- Sprinkle with remaining cheese.
- Bake 350 degrees, for 15-20 minutes.
- Serve with sour cream.
