White Chicken Enchiladas

8
Servings
25m
Prep Time
35m
Cook Time
1h
Ready In

Recipe: #29392

April 21, 2018



"Delicious creamy enchiladas with a flavorful green chile & sour cream sauce! This recipe comes together easily."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (419.2 g)
  • Calories 588.4
  • Total Fat - 21.8 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 521.5 mg
  • Sodium - 965.8 mg
  • Total Carbohydrate - 43.1 g
  • Dietary Fiber - 6 g
  • Sugars - 2 g
  • Protein - 56.4 g
  • Calcium - 483 mg
  • Iron - 7.4 mg
  • Vitamin C - 8.7 mg
  • Thiamin - 0.3 mg

Step 1

Season chicken with cumin. Mix with 1/2 cup of Mexican blend shredded cheese and 1/2 cup pepper jack shredded cheese.

Step 2

Spray a 9×13 casserole pan with non-stick spray. Roll each tortilla with chicken mixture and place in a pan with the seam side down.

Step 3

Melt butter in a pan. Add garlic, whisk 1 minute. Sprinkle in the flour. Whisk until smooth for about one minute. Remove from heat and whisk in chicken broth. Place back on heat until thickened and bubbly.

Step 4

Let cool for at least 5-10 minutes, then combine with sour cream. (Don’t skip this step, as sour cream may curdle if you don’t let mixture cool.) Stir in green chili salsa as well.

Step 5

Pour sauce over enchiladas and top with remaining shredded cheese.

Step 6

Bake at 350 degrees for about 20-25 minutes until bubbly and slightly browned on top. Add chopped green onion before serving.

Tips & Variations


No special items needed.

Related