Mexican

White Chicken Enchiladas with Sour Cream Sauce is for Dinner.

White Chicken Enchiladas with Sour Cream Sauce takes 20 minutes to prepare.

White Chicken Enchiladas with Sour Cream Sauce takes 30 minutes to cook.

White Chicken Enchiladas with Sour Cream Sauce makes 10 servings.

The ingredients for White Chicken Enchiladas with Sour Cream Sauce are:

Ingredients( for filling):

3 TB olive oil
1 med. onion, chopped
2 TB minced garlic (or garlic powder)
1 TB ground cumin
3 TB all purpose flour
1-2 chicken breasts, skinless, boneless
16 oz. white navy or Northern beans
4 oz. chopped green chiles, drained
15 oz. low sodium chicken broth
1 package of 10 6" flour tortillas

Ingredients (for sauce):

3 TB butter (option: olive oil)
3 TB all purpose flour
2 cups low sodium chicken broth
1 cup lite sour cream
4 slices of Pepper Jack cheese

Here is how you make White Chicken Enchiladas with Sour Cream Sauce:

Filling: Note; in an effort to eliminate as much sodium from this dish as possible, I used dry navy beans. Follow directions on package to soak and pre-cook. Set aside to use later in this dish. To save time, you can cook chicken breast ahead of time or use pre-cooked chicken breasts. Chop or shread chicken breast meat and set aside. Saute minced garlic and chopped onion in heated olive oil until onions are transparent. Add the cumin, broth and flour. Wisk to remove any lumps. Let simmer. Add chicken and beans to liquid mix. Simmer until both are thoroughly heated. Set aside.Sauce: Melt butter (can use olive oil) then add flour and chicken broth. Wisk to remove lumps and allow to heat without boiling. Add 1 cup of lite sour cream. Do NOT bring to boil. Simmer gently. (sour cream will curdle otherwise). When it thickens, remove from heat.Assemble: Spray bottom of 13" x9" baking pan. Spoon 2 TB of chicken and bean mixture into one flour tortilla. Fold and lay in baking pan. Continue until pan is filled with all 10 tortillas. Pour sour cream sauce over the filled tortillas. Lay one slice of Pepper Jack cheese over the middle of 2-3 tortillas until all are covered.Preheat oven to 350 degrees. Put baking dish in oven for 20-25 mins. until cheese has melted and filling is hot. Serves: 10 people. Serving Size: Serves 10Number of Servings: 10Recipe submitted by SparkPeople user PAMATGA13.

The nutritional information for White Chicken Enchiladas with Sour Cream Sauce is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 356.9

• Total Fat: 17.5 g
• Cholesterol: 50.3 mg
• Sodium: 439.8 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 5.4 g
• Protein: 16.5 g

White Chicken Enchiladas with Sour Cream Sauce is Mexican cuisine.

The dietary needs meet for White Chicken Enchiladas with Sour Cream Sauce is Low Fat