Chicken Enchiladas With Creamy Green Chili Sauce
Recipe: #20709
August 27, 2015
Categories: Chicken, Peppers Fathers Day, Game/Sports Day, Sunday Dinner, Oven Bake, No Eggs, Chicken Dinner, more
"This and most Mexican recipes are on the top of the list for favorite foods, I love anything with green chilies! Since many cooks don't like using condensed soup you may be happy to know this recipe does not include it. Simple ingredients and easy-to-follow directions make this an easy weekday or weekend meal. My family LOVES this dish!"
Ingredients
Nutritional
- Serving Size: 1 (181.1 g)
- Calories 333.9
- Total Fat - 16.8 g
- Saturated Fat - 9.6 g
- Cholesterol - 62.5 mg
- Sodium - 721.3 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 2.1 g
- Sugars - 1.1 g
- Protein - 17 g
- Calcium - 411.2 mg
- Iron - 0.9 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Grease a 9x13 pan using non-stick cooking spray.
Step 2
Mix together in a bowl, the cooked shredded chicken, chili powder and 1 1/2 Monterey Jack cheese. Roll up in tortillas and place in greased pan.
Step 3
In a medium sauce pan, melt butter, stir in flour and cook 1-2 minutes. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream, 1 can of green chilies, cilantro, black pepper, onion powder, and garlic powder, stir over medium-low or low heat until just heated through, IMPORTANT! make sure that you don't bring this to a boil or you will have curdled sour cream. Pour over enchiladas.
Step 4
Top with remaining 1 cup Monterey Jack cheese.
Step 5
Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.
Tips
No special items needed.