Friday, February 4, 2011

Sour Cream and Chicken Enchiladas

I love posting about enchiladas because, I believe, they were the first meal I ever cooked for my blog (I'm too lazy to verify the accuracy of this statement.  If I'm wrong, then it was the 2nd or 3rd.  It was very early.).  There are so many different ways you can make them, and recently I tried my hand at the Pioneer Woman's version.

Just reading her recipe, though, caused me to gain about 4 pounds and the button on my jeans to pop off.  So while these might not be straight-up diet food, I tried to lighten them up a bit.

These weren't exactly my favorite enchiladas ever, but they were certainly good enough that I would make them again.  I had a little bit of trouble with the fry-coat-roll, process though, and need to figure out how to handle that.  I found that my tortillas got too soggy and would very easily tear as I transferred from one pan to the next.

Sour Cream and Chicken Enchiladas
adapted from The Pioneer Woman
  • 12 whole Corn Tortillas
  • Canola Oil, For Frying
  • 1 can (20 Ounce) Enchilada Sauce
  • 2 cups low-fat Sour Cream
  • 1 1/2 cup chopped cooked chicken
  • 2 cups reduced fat Cheddar Cheese, Grated
  • 1 cup Sliced/chopped Green Onions
  • ½ teaspoons Ground Cumin
  • ¼ teaspoons Cayenne Pepper

Preparation Instructions

Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/4 cups grated cheddar, chicken, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

(If there’s any sour cream mixture left over, use it as a dip for tortilla chips!)

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

1 comment:

Related Posts with Thumbnails