Cheesy Chicken Enchiladas
Ingredients
The sauce
-
4
tablespoons
butter
-
5
tablespoons
all purpose flour
-
2
15-ounce cans
chicken broth
-
1½
teaspoons
garlic powder
-
1
teaspoon
onion powder
-
1½
teaspoons
cumin
-
1
teaspoon
coriander
-
1
tablespoon
chili powder
-
⅛
teaspoon
black pepper
-
⅓
cup
sour cream
-
2-3
shakes
Tabasco or similar hot sauce (optional)
-
kosher salt
to taste
The filling
-
4
ounces
cream cheese (low fat is fine)
-
1
7-ounce can
mild green chilis
-
14-16
ounces
cooked shredded chicken (about 3½ cups)
-
4
cups
shredded Monterey Jack or Pepper Jack cheese (divided)
-
8-10
medium
flour or corn tortillas
Instructions
- Preheat the oven to 350°F and prepare a 9x13-inch pan with nonstick spray.
- Melt butter in a skillet over medium heat, then add flour and stir until golden brown.
- Slowly whisk in chicken broth until smooth, then add garlic powder, onion powder, cumin, coriander, chili powder, and pepper, simmering until thickened.
- Remove from heat and whisk in sour cream and hot sauce, then set aside.
- In a bowl, soften cream cheese and mix in green chilis and ½ cup of the reserved sauce.
- Stir in cooked chicken and 2 cups of cheese.
- Pour 1 cup of sauce into the pan, then fill each tortilla with the chicken mixture, roll, and place in the pan.
- Top with remaining sauce and cheese, then bake for 30-35 minutes until bubbly.
Nutrition Facts (estimated)
Servings
8-10
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
50mg
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