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Ingredientes
- Chicken Enchiladas with Lowfat sour cream
Direcciones
- 1/4 C. butter or possibly margarine 1/4 c. all-purpose flour 2 c. chicken broth 1 8 ouncecarton lowfat sour cream 2 canned jalapeno peppers(seeded and minced)
- 1 dozen corn tortillas vegetable oil 1 whole chicken breast, cooked and minced 2 c. shredded cheese, divided(use Monterey Jack) 3/4 c. minced onion Minced fresh parsley Picante Sauce(get a thick kind)(try Pace brand)
- Using a heavy saucepan, heat butter over low heat. Add in flour and stir till smooth and consistant. Cook for about a minute while stirring constantly. Gradually add in chicken broth; cook over medium heat, stirring constantly, till misture is thickend and bubbling. Stir in the lowfat sour cream and minced peppers. Pour half of lowfat sour cream sauce into a lightly greased 12 x 8 x 2 inch baking dish; set aside dish and remaining lowfat sour cream sauce.
- Fry your tortillas in w Tbsp. of oil in a medium sized skillet for 5 seconds on each side or possibly just till tortillas are softened; add in additional oil when necessary. Drain well(use paper toweling).
- Place about 1 Tbsp. of each of chicken, chease and onion on each tortilla. Roll the tortillaa up and place seam side ddown in reserved baking dish. Pour remaining lowfat sour cream sauce over the top. Now bake at 425 for 20 min. Sprikle remaining cheese on top, bake an additional 5 min to heat the cheese. Garnish with parsley and pour on the Picante Sauce.
- Serves 6.
