White Cheese Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of White Cheese Chicken Enchiladas calories by ingredient
Number of Servings: 5
Ingredients
-
10 Old El Paso Soft Taco Shells
2 C cooked, shredded chicken
2 C shredded Monterey Jack Cheese
3 TBSP Country Crock Butter + calcium
3 TBSP Whole Wheat Flour
2 C Chicken Broth
1 C Sour Cream
1 (4oz) can Diced Green Chillies
Directions
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.