White Cheese Chicken Enchiladas
- Number of Servings: 5
Ingredients
10 Old El Paso Soft Taco Shells2 C cooked, shredded chicken2 C shredded Monterey Jack Cheese3 TBSP Country Crock Butter + calcium3 TBSP Whole Wheat Flour2 C Chicken Broth1 C Sour Cream1 (4oz) can Diced Green Chillies
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. 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.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Serving Size: 2 enchilidas
Number of Servings: 5
Recipe submitted by SparkPeople user MOMAW24.
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. 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.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Serving Size: 2 enchilidas
Number of Servings: 5
Recipe submitted by SparkPeople user MOMAW24.
Nutritional Info Amount Per Serving
- Calories: 585.0
- Total Fat: 29.3 g
- Cholesterol: 74.0 mg
- Sodium: 809.0 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 0.5 g
- Protein: 29.4 g
Member Reviews