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Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: not set
Ingredients: 1 pound Chicken breast diced; 1 medium Onion chopped; 1 can Rotel; 1 Tbsp Vegetable oil; 8 8-in Low carb tortillas softened; 1.5 cups Mexican blend cheese divided; 0.25 cup Butter; 0.25 cup Flour; 1 can Chicken broth 15 oz; 1 cup Sour cream; 1 can Chopped green chilis 4 oz

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INGREDIENTS

1 pound Chicken breast ; diced
1 medium Onion ; chopped
1 can Rotel
1 Tbsp Vegetable oil
8 8-in Low carb tortillas ; softened
1.5 cups Mexican blend cheese ; divided
0.25 cup Butter
0.25 cup Flour
1 can Chicken broth ; 15 oz
1 cup Sour cream
1 can Chopped green chilis ; 4 oz

Servings

INSTRUCTIONS

1. In frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Add Rotel.

2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400 for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

NOTES

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Chicken Enchiladas

1 pound Chicken breast diced
1 medium Onion chopped
1 can Rotel
1 Tbsp Vegetable oil
8 8-in Low carb tortillas softened
1.5 cups Mexican blend cheese divided
0.25 cup Butter
0.25 cup Flour
1 can Chicken broth 15 oz
1 cup Sour cream
1 can Chopped green chilis 4 oz

1. In frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Add Rotel.

2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400 for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

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Nutrition

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Serving Size: 1 Serving (1776g)
Recipe Makes: 1 Servings

Calories: 2233
Calories from Fat: 1300 (58%)

Amt Per Serving		% DV

	Total Fat 144.4g	193 %
	Saturated Fat 80.7g	404 %
	Monounsaturated Fat 42.9g
	Polyunsanturated Fat 9.4g
Cholesterol 619mg		190 %
Sodium 4512.1mg		156 %
Potassium 2569.7mg		68 %
Total Carbohydrate 67.1g		20 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 62g
Protein 164.7g		235 %
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.

About Our Nutrition Facts

Calories per serving: 2233

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