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Name: Chicken enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 cups cooked and shredded chicken; 10 Soft taco shells; 2 cups Monterey jack cheese shredded; 3 tablespoons Butter; 3 tablespoons All purpose flour; 2 cups Chicken broth; 1 cup Sour cream; 1 can Green chili Diced

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INGREDIENTS

2 cups cooked and shredded chicken
10 Soft taco shells
2 cups Monterey jack cheese ; shredded
3 tablespoons Butter
3 tablespoons All purpose flour
2 cups Chicken broth
1 cup Sour cream
1 can Green chili ; Diced

Servings

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

NOTES

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Nutrition

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Serving Size: 1 Serving (886g)
Recipe Makes: 4 Servings

Calories: 817
Calories from Fat: 425 (52%)

Amt Per Serving		% DV

	Total Fat 47.2g	63 %
	Saturated Fat 25.2g	126 %
	Monounsaturated Fat 14.7g
	Polyunsanturated Fat 3.2g
Cholesterol 104mg		32 %
Sodium 3816.2mg		132 %
Potassium 521.3mg		14 %
Total Carbohydrate 67.5g		20 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 63.3g
Protein 30.8g		44 %
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: 817

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