Holli's Easy Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Holli's Easy Enchiladas calories by ingredient
Introduction
Rich and Creamy!*Recipe calculated using Brummel and Brown Spread, and Low Sodium Chicken Broth Rich and Creamy!
*Recipe calculated using Brummel and Brown Spread, and Low Sodium Chicken Broth
Number of Servings: 8
Ingredients
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1 Lb. Chicken Breast, boneless/skinless
1 medium Onion
1 tbsp Extra Virgin Olive Oil
8 Whole Wheat Flour Tortillas
2 Cups Colby & Monterey Jack Cheese, Shredded
1/4 Cup serving Brummel & Brown, or regular butter
1/4 cup Flour
2 cups Low or No Sodium Chicken Broth
1 Cup Low Fat Sour Cream
4 oz. Chopped Green Chilis
Directions
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.