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Name: White Chicken Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 10 soft taco shells; 2 cups cooked, shredded chicken; 2 cups shredded Monterey Jack cheese; 3 tablespoons butter; 3 tablespoons flour; 2 cups chichen broth; 1 cup Sour cream; 1 4 oz. can diced green chiles

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INGREDIENTS

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chichen broth
1 cup Sour cream
1 4 oz. can diced green chiles

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Grease a 9 x 13 pan

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

In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth.

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

Pour over enchiladas and top with remaining cheese.

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

* side note- the sauce doesn't freeze very well, so if you're making them ahead of time, Just make sauce right before cooking.

NOTES

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Nutrition

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Serving Size: 1 Serving (116g)
Recipe Makes: 8 Servings

Calories: 379
Calories from Fat: 194 (51%)

Amt Per Serving		% DV

	Total Fat 21.6g	29 %
	Saturated Fat 11.7g	59 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 1.5g
Cholesterol 47.9mg		15 %
Sodium 565.6mg		20 %
Potassium 143.8mg		4 %
Total Carbohydrate 33.9g		10 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 32.1g
Protein 12.2g		17 %
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: 379

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