Chicken Enchiladas With Creamy Green Chili Sauce
Created by CookerKat on August 27, 2015
- Servings: 8
- Prep Time: 25m
- Cook Time: 25-30m
- Recipe #20709
Ingredients
- 8 large tortilla (soft flour tortillas)
- 2 1/2 cups cooked shredded chicken
- 1/2 teaspoon chili powder
- 2 1/2 cups shredded Monterey Jack cheese (divided)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (not low fat or fat free)
- 1 can (4 ounce) diced green chilies
- 1 teaspoon dried cilantro
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Salt, to taste
How to Make
-
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.
Nutritional Facts
- 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