White Chicken Enchiladas
28 g
Protein
596
Calories
35 g
Carbs
39 g
Total Fat
20 min
Prep Time
85 min
Cook Time
6
Servings

Ingredients
- 12 corn tortillas (warmed in wet paper towel)
- 2 cups shredded chicken tossed with 2 Tablespoons taco seasoning
- 2 cups cheddar cheese, divided
- 4 oz can diced green chilies
- 4 oz cream cheese
White Sauce
- 3 Tablespoon butter
- 3 Tablespoon flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz can diced green chilies
- Salt and pepper to taste
Nutrition Facts
per serving
Calories: 596
Protein: 28 g
Carbohydrate: 35 g
Fiber: 4 g
Total Fat: 39 g
Saturated fat: 21 g
Cholesterol: 136 mg
Sodium: 1014 mg
Protein: 28 g
Carbohydrate: 35 g
Fiber: 4 g
Total Fat: 39 g
Saturated fat: 21 g
Cholesterol: 136 mg
Sodium: 1014 mg
Instructions
- Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with non stick spray. Set aside.
- Mix shredded chicken with 1 cup of the cheddar cheese, cream cheese and green chilies
- Once that is all mixed together you will fill each tortilla with about 1/4 cup of the mixture and roll them up. Place them seam side down in baking dish.
- In saucepan over medium heat, melt the butter. Add flour and cook for 2 minutes, you want to stir constantly. Slowly whisk in chicken broth and bring to boil. Let it cook for a few minutes until it thickens slightly, stirring constantly.
- Remove the pan from the heat and stir in sour cream, chilies, salt and pepper.
- Pour the sauce over enchiladas and sprinkle with remaining cheese.
- Bake 30-35 minutes until hot and bubbly.
- Let the enchiladas sit for a couple minutes before serving.
Recipe credit: Dinners, Dishes and Desserts
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