White Chicken Enchiladas
Calories: 297kcal
A mild, creamy Mexican dish made with chicken, a sour cream-based sauce, and cheese.
Ingredients
- 8 soft flour tortillas "taco size"
- 2 cups chicken cooked and shredded
- 2 cups Monterey Jack cheese shredded
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4-oz can diced chilis
Instructions
- Preheat oven to 350 degrees Farenheit.
- Grease the bottom of a 9x13 baking dish
- In a large bowl, mix chopped chicken and 1 cup of Monterey Jack cheese.
- Fill ⅛ of chicken and cheese mixture into each taco shell, and roll up. Place taco shells side-by-side in baking dish with the "seam" of the shell on the bottom. Feel free to get creative with placement, and try to cover the entire dish!
- In a small saucepan, melt butter over medium heat. Whisk flour into butter and cook for 1 minute.
- Slowly add chicken broth while continuing to whisk. Cook for 10 minutes, or until sauce thickens.
- Remove sauce from heat, stir in sour cream and chilis.
- Pour sauce over enchiladas in dish
- Top with remaining cheese and bake for 22 minutes. Then switch on the broiler for 3 minutes to brown top of cheese.
Nutrition
Calories: 297kcal | Carbohydrates: 19g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 611mg | Potassium: 193mg | Fiber: 1g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 5mg | Calcium: 286mg | Iron: 2mg