Try this Chicken enchiladas w/ creamy green chile sauce recipe, or contribute your own.
Suggest a better description1. prehear oven to 375 F
2. heat 2 tbls of oil in skillet over medium heat-high heat. Fry tortillas for 5 seconds on each side to softer and make pliable. add more oil as needed. Drain between layers of paper towel and keep warm.
3. Divide chicken, 10 ounces of Monterely Jack Cheesem and onions amoung the 12 tortillas. Roll up each tortilla and place seam side down on a greased baking pan
4. Melt the butter in a sacuepan over medium heat, Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stir occasionally. Pour mixture over the enchiladas.
5. Bake in preheated oven for 20 minutes or until heated through. Top with remaining Monterey Jack Cheese and bake for 5 more minutes. Garnish with chopped onoins cilantro
Be careful of oil, not too hot!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1351g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2485 | ||
Calories from Fat: 967 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 107.5g | 143 % | |
Saturated Fat 40g | 200 % | |
Monounsaturated Fat 37.8g | ||
Polyunsanturated Fat 20.2g | ||
Cholesterol 669.5mg | 206 % | |
Sodium 1123.8mg | 39 % | |
Potassium 2739.5mg | 72 % | |
Total Carbohydrate 154.9g | 46 % | |
Dietary Fiber 21.3g | 85 % | |
Sugars, other 133.6g | ||
Protein 219.7g | 314 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2485
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