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Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 10 soft taco shells; 2 cups chicken cooked, shredded; 2 cups shredded monterey jack cheese; 3 tablespoons butter; 2 tablespoons Corn starch; 2 cups Chicken broth; 1/2 teaspoon Salt and pepper; 1 teaspoon onion powder; 1 teaspoon Garlic powder; 1 teaspoon Cumin; jalapenos pickled, sliced

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INGREDIENTS

10 soft taco shells
2 cups chicken ; cooked, shredded
2 cups shredded monterey jack cheese
3 tablespoons butter
2 tablespoons Corn starch
2 cups Chicken broth
1/2 teaspoon Salt and pepper
1 teaspoon onion powder
1 teaspoon Garlic powder
1 teaspoon Cumin
jalapenos ; pickled, sliced

INSTRUCTIONS

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

2. In medium bowl mix chicken, 1 cup of cheese and garlic. Roll mixture in tortillas and place in pan.

3. In sauce pan, melt butter, stir in corn starch, cook for 1 minute. Add broth and whisk until smooth, keep over heat until it bubbles and becomes thick.

4. Stir in jalapenos, cumin, onion powder, garlic, salt and pepper. Pour over enchiladas and top with last cup of cheese.

5. Bake for 25 minutes.

NOTES

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Nutrition

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Serving Size: 1 Serving (3647g)
Recipe Makes: 1 Servings

Calories: 8885
Calories from Fat: 5184 (58%)

Amt Per Serving		% DV

	Total Fat 576g	768 %
	Saturated Fat 198.8g	994 %
	Monounsaturated Fat 227.9g
	Polyunsanturated Fat 104.4g
Cholesterol 2469.4mg		760 %
Sodium 6568.3mg		226 %
Potassium 6440.8mg		169 %
Total Carbohydrate 251.6g		74 %
	Dietary Fiber 14.8g	59 %
	Sugars, other 236.9g
Protein 634.4g		906 %
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: 8885

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