Recipe

Chicken Enchiladas Recipe

	Momoften / All my dishes 1 year, 3 months ago We have been using this recipe for over 15 years. It was orignally low-fat, but I don't always make it that way. You can substitute low-fat or fat free items where you desire. It was from a Low-Fat cookbook I no longer have. Prep:30m Cook:20m Servings:12	Momoften
	chicken

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Ingredients

1 medium onion, chopped

1 teaspoon minced garlic

1 tablespoon olive oil

1 14 1/2-ounce can chicken broth

1 tablespoon cornstarch

1 tablespoon flour

2 cups cooked, cubed chicken breasts

2 cups salsa

2 cups sour cream

2 cups shredded cheddar cheese

12 8" flour tortillas

Directions

Sautee onion and garlic in oil. Add the flour and the cornstarch to the chicken broth. Pour into the pan with the onion and garlic and stir with a whisk until thickened. Add the chicken to the sauce and remove from the heat. Combine the salsa, sour cream and 1/2 of the cheese. Stir both sauces together.

To make the enchiladas:

Fill the tortilla with about 1/4 cup of sauce. Roll up. (I fold it like a burrito, you can just roll if you like, but the filling will fall out easier.) Place in a casserole dish sprayed with cooking spray (seam side down). Pour remaining sauce over tortillas. Sprinkle remaining cheese on top. Heat in a 350* oven for 15-20 minutes.

(I find there is a lot of the chicken filling left after filling the tortillas. I pour about half over and put the other half in a small casserole dish. I bake with the enchiladas and serve in hard taco shells or with tortilla chips.)

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