Holli's Easy Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Lb. Chicken Breast, boneless/skinless1 medium Onion1 tbsp Extra Virgin Olive Oil 8 Whole Wheat Flour Tortillas 2 Cups Colby & Monterey Jack Cheese, Shredded1/4 Cup serving Brummel & Brown, or regular butter1/4 cup Flour 2 cups Low or No Sodium Chicken Broth 1 Cup Low Fat Sour Cream 4 oz. Chopped Green Chilis
1. Preheat oven to 375 convection or 400 conventional.
2. Trim and dice about 1 pound skinless boneless chicken breast into about 1/2 inch or smaller pieces.
3. Dice one medium onion.
4. Add one tablespoon oil to a large fry pan over medium-high heat and when hot add chicken and onion together. Cook until chicken is done. About 5 minutes. Or, cook chicken in crock pot while you are away to save some time.
5. Spray a 9 by 13 baking dish with nonstick spray. Heat 8 tortillas in a microwave for 15-20 seconds to soften.
6. Assemble the enchiladas. On a tortilla add about 1/4 cup of chicken/onion (more if you increased the chicken) and about two tablespoons of Monterey Jack cheese. Place this not in the center but about at the 1/3 mark then roll over the short end and roll tightly. Place seam down in the baking pan. Repeat until done.
7. In a medium saucepan melt four tablespoons ( 1/2 stick) butter over medium heat. When melted, add 1/4 cup flour. Whisk together and cook for a few minutes then add chicken broth and continuously whisk until thickened then a few minutes more.
8. Remove from heat and add 1 cup sour cream and green chilis
9. Pour sauce over the assembled enchiladas. Top with 1 cup Monterey Jack cheese.
10. Bake until golden brown and bubbling. About 20 minutes.
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user RAMBORINI.
2. Trim and dice about 1 pound skinless boneless chicken breast into about 1/2 inch or smaller pieces.
3. Dice one medium onion.
4. Add one tablespoon oil to a large fry pan over medium-high heat and when hot add chicken and onion together. Cook until chicken is done. About 5 minutes. Or, cook chicken in crock pot while you are away to save some time.
5. Spray a 9 by 13 baking dish with nonstick spray. Heat 8 tortillas in a microwave for 15-20 seconds to soften.
6. Assemble the enchiladas. On a tortilla add about 1/4 cup of chicken/onion (more if you increased the chicken) and about two tablespoons of Monterey Jack cheese. Place this not in the center but about at the 1/3 mark then roll over the short end and roll tightly. Place seam down in the baking pan. Repeat until done.
7. In a medium saucepan melt four tablespoons ( 1/2 stick) butter over medium heat. When melted, add 1/4 cup flour. Whisk together and cook for a few minutes then add chicken broth and continuously whisk until thickened then a few minutes more.
8. Remove from heat and add 1 cup sour cream and green chilis
9. Pour sauce over the assembled enchiladas. Top with 1 cup Monterey Jack cheese.
10. Bake until golden brown and bubbling. About 20 minutes.
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user RAMBORINI.
Nutritional Info Amount Per Serving
- Calories: 382.1
- Total Fat: 18.1 g
- Cholesterol: 67.6 mg
- Sodium: 695.7 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.4 g
- Protein: 29.3 g
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