Sour Cream Enchiladas With More!

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 lb chicken breast (strips or diced)
• 4 green onions, diced
• 4 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon green chili powder
• 1 teaspoon seasoning salt
• 1 -2 cup zucchini, shredded (optional)
• 8 -10 tortillas
• 2 cups cheese, grated (monterey jack, mexican blend, etc)
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup sour cream (lowfat works great)
• 1 (10 ounce) can rotel tomatoes & chilies, drained (mild)

Recipe

• 1 heat evoo (olive oil) in heavy pan and cook chicken and next 6 ingredients down to (but not including) tortillas until chicken is no longer pink. this is the filling.
• 2 dice chicken into small pieces if it is not already diced.
• 3 spray 13x9 baking dish with no-stick cooking spray.
• 4 divide this filling between tortillas and add a small handful of cheese to each tortilla, rolling snugly and placing into pan.
• 5 melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly.
• 6 gradually whisk in chicken broth and bring to boiling, stirring gently but constantly. remove from heat.
• 7 stir sour cream and drained rotel (or green chilis) into sauce; pour this sauce evenly over enchiladas.
• 8 top enchiladas with a light layer of cheese (3/4 - 1 cup) and bake at 400 for 20 minutes until cheese is melted across top and sauce near edges of dish is bubbly.
• 9 serve with spanish rice, black beans, and/or a guacamole salad. ole!