A healthy spin on green chicken enchiladas!
Preheat oven to 375°F.
In a medium sauce pan, melt butter over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.
Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Cabot Monterrey Jack Cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.
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Serving Size: 1 Serving (602g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 826 | ||
Calories from Fat: 456 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.6g | 68 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 22.7g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 154.5mg | 48 % | |
Sodium 1297.3mg | 45 % | |
Potassium 1452.9mg | 38 % | |
Total Carbohydrate 44.6g | 13 % | |
Dietary Fiber 21g | 84 % | |
Sugars, other 23.6g | ||
Protein 61.6g | 88 % | |
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: 826
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