Luc's Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 586.3
- Total Fat: 30.4 g
- Cholesterol: 110.1 mg
- Sodium: 1,233.4 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 3.5 g
- Protein: 31.3 g
View full nutritional breakdown of Luc's Chicken Enchiladas calories by ingredient
Introduction
Another great recipe from a friend while we were in Okinawa. It the enchilada recipe we measure all others from. Another great recipe from a friend while we were in Okinawa. It the enchilada recipe we measure all others from.Number of Servings: 6
Ingredients
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1 cup onion, chopped
1/2 cup green pepper, chopped
2 Tbsp butter
2 cups cooked chicken or turkey, chopped
4 oz can green chili peppers, rinsed, seeded and chopped.
3 Tbsp butter
1/4 cup flour
1 Tbsp ground coriander
1 Tbsp ground cumin
Cayenne pepper, to taste
3/4 tsp salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded monterey jack cheese
12 6" tortillas
Directions
Cook onion and green peppers in 2 Tbsp butter until tender.
Add onion mixture to bowl of chopped chicken. Add green chilis to chicken mixture. Mix and set aside.
Sauce
Melt 3 Tbsp, stir in flour, coriander and salt. Stir until brown and bubbly. Add chicken broth all at once. Cook and stir until thickened and bubbly. Continue to cook and stir for 2 minutes more, then remove from heat. Stir in sour cream and 1/2 cup of the cheese. Remove 1/2 cup of the sauce and combine it with the chicken mixture.
Soften in remaining sauce each 6" tortilla by dipping it through the sauce. Fill each tortilla with about 1/4 cup of the chicken mixture. Arrange rolled up tortillas in a 9x13" backing dish. Pour remaining sauce over tortillas.
Sprinkle with remaining cheese. Back, uncovered, at 350 degrees for 25 minutes or until bubbly.
Number of Servings: 6
Recipe submitted by SparkPeople user LREISDORPH.
Add onion mixture to bowl of chopped chicken. Add green chilis to chicken mixture. Mix and set aside.
Sauce
Melt 3 Tbsp, stir in flour, coriander and salt. Stir until brown and bubbly. Add chicken broth all at once. Cook and stir until thickened and bubbly. Continue to cook and stir for 2 minutes more, then remove from heat. Stir in sour cream and 1/2 cup of the cheese. Remove 1/2 cup of the sauce and combine it with the chicken mixture.
Soften in remaining sauce each 6" tortilla by dipping it through the sauce. Fill each tortilla with about 1/4 cup of the chicken mixture. Arrange rolled up tortillas in a 9x13" backing dish. Pour remaining sauce over tortillas.
Sprinkle with remaining cheese. Back, uncovered, at 350 degrees for 25 minutes or until bubbly.
Number of Servings: 6
Recipe submitted by SparkPeople user LREISDORPH.
