Easy and simple white chicken enchilada recipe.
Source: https://deliciousonadime.com/healthy-white-chicken
Preheat the oven to 350°F (175°C).
Grease a 9x13-inch baking dish with non-stick cooking spray.
In a large mixing bowl, combine the cooked shredded chicken and 1 cup of shredded Monterey Jack cheese.
Divide the mixture evenly among the flour tortillas, rolling them up tightly, and place them seam-side down in the prepared baking dish.
In a saucepan over medium heat, melt the butter.
Stir in the all-purpose flour and cook for 1-2 minutes until lightly golden brown.
Gradually whisk in the chicken broth until smooth and thickened.
Remove from heat and stir in the sour cream, diced green chilies, garlic powder, onion powder, salt, and pepper.
Pour the sauce over the filled tortillas in the baking dish, spreading it evenly to cover them.
Sprinkle the remaining shredded Monterey Jack cheese over the top of the enchiladas.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Garnish with chopped fresh cilantro, if desired, before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (495g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1183 | ||
Calories from Fat: 673 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.8g | 100 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 28.9g | ||
Polyunsanturated Fat 12.7g | ||
Cholesterol 313.8mg | 97 % | |
Sodium 1414.7mg | 49 % | |
Potassium 848.3mg | 22 % | |
Total Carbohydrate 41g | 12 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 38.4g | ||
Protein 81.7g | 117 % | |
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. |
Calories per serving: 1183
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