Easy Sour Cream Chicken Enchiladas - 33.7g Carbs, 5.4g Fiber
From: The Gluten Free Goddess VIA WebMD Recipe from Foodily.com
Sometimes I make "Christmas Enchiladas" with both a green salsa and
a red sauce. I pour the red sauce down the center of the rolled
tortillas in a wide strip and spoon the green salsa on both sides.
Then I center a thin strip of shredded cheese down the middle,
studded with sliced ripe (black) olives.
3 cups cooked chicken, hand torn
1/2 cup roasted green chilies, chopped
3/4 cup low-fat sour cream
Juice from a large fresh lime
Cracked or lemon pepper, to taste
1/4 tsp cumin
2 cups Quickie Enchilada Sauce* (see below)
10-12 white corn tortillas
Light olive oil, as needed
1 1/2 cups shredded Monterey Jack, Cheddar, or vegan cheese
Fresh chopped cilantro
1 Tbsp olive oil
1 small onion, peeled, diced fine
1 tsp chili powder, mild or hot
1 tsp cumin
3-4 garlic cloves, minced
1 (28-oz can) crushed fire-roasted tomatoes
1 tsp organic sugar or agave
1 splash of balsamic or red wine vinegar
2 Tsp dried cilantro OR 1 Tbsp fresh minced cilantro
--> For enchiladas, combine the following ingredients:
3 cups cooked chicken, hand torn
1/2 cup roasted green chilies, chopped
3/4 cup low-fat sour cream
Juice from a large fresh lime
Cracked or lemon pepper, to taste
1/4 tsp cumin
2 cups Quickie Enchilada Sauce* (see below)
10-12 white corn tortillas
Light olive oil, as needed
1 1/2 cups shredded Monterey Jack, Cheddar, or vegan cheese
Fresh chopped cilantro
Lightly oil a 13x9" baking dish. Preheat oven to 350 degrees F.
In a mixing bowl, toss together the cooked chicken, chopped green
chilies, sour cream or mayo, and lime juice; season with cracked
or lemon pepper and cumin. Set aside.
Make your Quickie Enchilada Sauce (recipe below) or if you're
really in a hurry, stir together an instant sauce using one of the
following:
* 16 oz. of your favorite red or green salsa
* 1 8-oz. can chopped roasted green chilies, and 1 cup hot chicken
broth thickened with sour cream, or a tablespoon or two of sweet rice
flour
* 16 oz. V8 Juice spiked with hot pepper sauce, cumin, chili powder,
chipotle seasoning, etc. Add a spoonful of salsa or chopped roasted
green chilies.
--> Quickie Enchilada Sauce
1 Tbsp olive oil
1 small onion, peeled, diced fine
1 tsp chili powder, mild or hot
1 tsp cumin
3-4 garlic cloves, minced
1 (28-oz can) crushed fire-roasted tomatoes
1 teaspoon organic sugar or agave
1 splash of balsamic or red wine vinegar
2 tsp dried cilantro OR 1 Tbsp fresh minced cilantro
Heat the olive oil in a medium saucepan over medium heat and gently
saute the onion and spices for 5 minutes. Add the garlic, tomatoes,
sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and
cook 15 to 20 minutes.
Use as a sauce for enchiladas, burritos, or Mexican-style casseroles.
To make the baked enchiladas:
Spread about a spoonful (about 4 oz.) of the enchilada sauce in the
bottom of the oiled baking dish. Heat each tortilla in a scant amount
of hot light olive oil before you stuff it, till softened. Set the
warm tortilla into the prepared baking dish and coat the tortilla.
Spoon one-tenth of the chicken mixture into the center of the tortilla
and roll it up into place, seam side down. Repeat for the remaining
tortillas. Pour the enchilada sauce all over the tortillas and top
with shredded cheese. Sprinkle with cilantro.
Bake at 350 degrees for 20 minutes, until the cheese is melted, the
sauce is bubbling, and the enchiladas are hot.
Serve with a crisp green salad, and offer salsa and fresh guacamole
at the table.
Servings: 6
Nutrition per Serving:
455 Calories, 19.2g Fat, 4.1g Saturated Fat, 65mg Cholesterol,
33.7g Carbs, 5.4g Fiber, 332mg Sodium, 35.1g Protein
