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Name: Chicken, Chili and Cheese Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 1/2 c Monterey jack cheese;; 2 Tblsp flour; 2 c Chicken broth; low sodium; 2 4-oz. cans green chilies;; 10 7 7-inch flour tortillas; 2 Tblsp butter; 1 1/2 c Sour cream; 1/2 c Scallions; sliced; 1/2 c Red onion; chopped; 2 c Chicken; bite-sized

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INGREDIENTS

2 1/2 c Monterey jack cheese;
2 Tblsp flour
2 c Chicken broth; low sodium
2 4-oz. cans green chilies;
10 7 7-inch flour tortillas
2 Tblsp butter
1 1/2 c Sour cream
1/2 c Scallions; sliced
1/2 c Red onion; chopped
2 c Chicken; bite-sized

INSTRUCTIONS

Heat oven to 350 degrees. In medium-size bowl mix chicken, 1 1/2 cups cheese, and chopped red onion. Place 1/3 cup mixture on bottom half of each tortilla and roll up. Arrange rolled tortillas, seam side down, in 13x9x2-inch baking dish. Set aside. Melt butter in heavy 2-quart saucepan over low heat. Sprinkle in flour, stirring constantly 5 full minutes. Add broth, continuing to stir. Increase heat to medium, stirring about 3 minutes until mixture begins to bubble and thicken. Remove from heat; fold in sour cream and chilies. Pour sauce over rolled tortillas in baking dish, then bake, uncovered 15 minutes. Sprinkle with remaining 1 cup cheese and scallions. Bake 5 minutes longer, until cheese melts. Posted to EAT-L Digest 01 Aug 96 Date: Fri, 2 Aug 1996 10:46:38 -0500 From: LD Goss

NOTES

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Chicken, Chili and Cheese Enchiladas

2 1/2 c Monterey jack cheese;
2 Tblsp flour
2 c Chicken broth; low sodium
2 4-oz. cans green chilies;
10    7 7-inch flour tortillas
2 Tblsp butter
1 1/2 c Sour cream
1/2 c Scallions; sliced
1/2 c Red onion; chopped
2 c Chicken; bite-sized

Heat oven to 350 degrees.  In medium-size bowl mix chicken, 1 1/2 cups  cheese, and chopped red onion. Place 1/3 cup mixture on bottom half of each  tortilla and roll up. Arrange rolled tortillas, seam side down, in  13x9x2-inch baking dish. Set aside. Melt butter in heavy 2-quart saucepan  over low heat. Sprinkle in flour, stirring constantly 5 full minutes. Add  broth, continuing to stir. Increase heat to medium, stirring about 3  minutes until mixture begins to bubble and thicken. Remove from heat; fold  in sour cream and chilies. Pour sauce over rolled tortillas in baking dish,  then bake, uncovered 15 minutes. Sprinkle with remaining 1 cup cheese and  scallions.  Bake 5 minutes longer, until cheese melts.  Posted to EAT-L Digest 01 Aug 96    Date:    Fri, 2 Aug 1996 10:46:38 -0500    From:    LD Goss <ldgoss@METRONET.COM>

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Nutrition

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Serving Size: 1 Serving (170g)
Recipe Makes: 6 Servings

Calories: 264
Calories from Fat: 205 (78%)

Amt Per Serving		% DV

	Total Fat 22.8g	30 %
	Saturated Fat 13.9g	70 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 0.8g
Cholesterol 64.3mg		20 %
Sodium 471.7mg		16 %
Potassium 166.9mg		4 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.9g
Protein 13.5g		19 %
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.

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Calories per serving: 264

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