Sour Cream Chicken Enchilidas Recipe

Ingredients

• 8 split chicken breasts with ribs (skin on)
• 1 teaspoon salt
• 1 tbsp. parsley
• 1 teaspoon peppercorns
• 1 onion
• peeled and quartered
• 3 stalks celery
• cut into 2 inch pcs
• 3 carrots
• scrubbed and cut into 1 inch pcs
• 2 chicken bouillon cubes
• 2 tbsp. flour
• 1 1/2 c. lowfat sour cream
• 12 regular size flour tortillas
• 1 sm. onion
• diced
• 1 sm. can diced green chilies
• 2 c. Monterey Jack cheese
• grated
• 1 1/2 c. Monterey Jack cheese with jalapeno peppers
• grated

Instructions

1. Combine first 8 ingredients in large Dutch oven.
2. Cover with water and cook till chicken breasts are tender, about 1 1/2 hrs.
3. Remove chicken from broth.
4. Strain remaining broth and set aside.
5. Remove skin and bone chicken, chopping into small pcs.
6. Layer 2 Tbsp.
7. chicken, 2 Tbsp.
8. cheese (1 Tbsp.
9. each of plain Monterey Jack and Monterey Jack with peppers), 1 tsp.
10. onion, and 1 Tbsp.
11. of diced green chilies in each flour tortilla and roll up.
12. Place, seam side down, in lightly greased baking dish.
13. Place 1/4 c. of strained chicken broth in medium saucepan.
14. Heat till boiling and stir 2 Tbsp.
15. flour into boiling broth.
16. Gradually stir in remaining 1 3/4 c. of broth.
17. Cook till smooth and thick.
18. Remove from heat and add in lowfat sour cream.
19. Pour lowfat sour cream sauce over enchiladas.
20. Sprinkle with remaining cheese.
21. Bake at 350 degrees for 30-40 min or possibly till cheese is bubbling and beginning to brown.