White Chicken Enchiladas with Green Chilies by TG
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Mission Flour Tortillas, Soft Taco, 8 inch, 10 serving (remove)Chicken Breast (cooked), no skin, 16 ounces (remove)Chicken Broth, 2 cup (8 fl oz) (remove)*Colby and Monterey Jack Cheese shredded, 2 cup (remove)Butter, salted, 3 tbsp (remove)*Flour, white, .25 cup (remove)Sour Cream, 1 cup (remove)*Green Chili Peppers, canned, 1 cup (remove)
Preheat oven to 350, grease a 9 X 13 pan.
Mix chicken and 1 cup of cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to a boil. You don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake for 22 min and then broil for 3 min to brown cheese.
Serving Size: 1 tortilla
Number of Servings: 10
Recipe submitted by SparkPeople user KASPARFAN.
Mix chicken and 1 cup of cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to a boil. You don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake for 22 min and then broil for 3 min to brown cheese.
Serving Size: 1 tortilla
Number of Servings: 10
Recipe submitted by SparkPeople user KASPARFAN.
Nutritional Info Amount Per Serving
- Calories: 357.7
- Total Fat: 18.1 g
- Cholesterol: 66.7 mg
- Sodium: 837.3 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 1.3 g
- Protein: 19.9 g
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