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Name: White Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Cups Monterey Jack Cheddar Cheese Shredded; 8 Flour Tortillas (Soft Shell); 3 Tbsp Butter; 1 Cup Sour Cream; 1 4 oz Can Diced Green Chilies; 2 Cups Shredded Chicken; 3 Tbsp Flour; 2 Cups Chicken Broth; Avocado; Tomato; Shredded Lettuce; Cilantro; 1 Microwave Packet Spanish Rice; 1 Can White Beans; Salsa

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INGREDIENTS

2 Cups Monterey Jack Cheddar Cheese ; Shredded
8 Flour Tortillas (Soft Shell)
3 Tbsp Butter
1 Cup Sour Cream
1 4 oz Can Diced Green Chilies
2 Cups Shredded Chicken
3 Tbsp Flour
2 Cups Chicken Broth
Avocado
Tomato
Shredded Lettuce
Cilantro
1 Microwave Packet Spanish Rice
1 Can White Beans
Salsa

INSTRUCTIONS

Preheat the oven to 425 degrees.

Cook/shred your chicken breast and mix it with 1 cup of shredded cheese.

Lay 8 tortillas out and fill each one with the chicken mixture. Add rice & white beans. Make sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish.

In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute.

Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes).

Mix in the sour cream, salt/pepper, and the can of chiles to the pan.

Pour the creamy sauce over the rolled up tortillas evenly.

Add 1 cup of the cheddar cheese over the top.

Bake for 20-25 minutes or until the cheese is golden brown.

Add salsa or cilantro and you’re ready to eat!

NOTES

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White Chicken Enchiladas

2 Cups Monterey Jack Cheddar Cheese Shredded
8 Flour Tortillas (Soft Shell)
3 Tbsp Butter
1 Cup Sour Cream
1 4 oz Can Diced Green Chilies
2 Cups Shredded Chicken
3 Tbsp Flour
2 Cups Chicken Broth
 Avocado
 Tomato
 Shredded Lettuce
 Cilantro
1 Microwave Packet Spanish Rice
1 Can White Beans
 Salsa

Preheat the oven to 425 degrees.
Cook/shred your chicken breast and mix it with 1 cup of shredded cheese.
Lay 8 tortillas out and fill each one with the chicken mixture. Add rice & white beans. Make sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish.
In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute.
Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes).
Mix in the sour cream, salt/pepper, and the can of chiles to the pan.
Pour the creamy sauce over the rolled up tortillas evenly.
Add 1 cup of the cheddar cheese over the top.
Bake for 20-25 minutes or until the cheese is golden brown.
Add salsa or cilantro and you’re ready to eat!

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Nutrition

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Serving Size: 1 Serving (885g)
Recipe Makes: 4 Servings

Calories: 1639
Calories from Fat: 1007 (61%)

Amt Per Serving		% DV

	Total Fat 111.9g	149 %
	Saturated Fat 36.6g	183 %
	Monounsaturated Fat 44.1g
	Polyunsanturated Fat 21.7g
Cholesterol 562mg		173 %
Sodium 628.6mg		22 %
Potassium 1628.6mg		43 %
Total Carbohydrate 13.7g		4 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 11.8g
Protein 137g		196 %
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: 1639

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