Chicken Enchiladas With White Sauce Recipe
Any even easier cheat for this recipe is to buy a rotisserie chicken from the store and shred it off the bone.
Servings: 12
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Ingredients
- 2 whole chicken breasts, cooked and shredded
- 1 pound Monterey Jack cheese, grated
- 1 (3 ounce.) can (mild) minced green chilies
- 2 cans cream of chicken soup
- 1 pt. lowfat sour cream
- 1/2 pound Cheddar cheese, grated
- 1 dozen flour tortillas
Directions
- Toss together: Chicken, Jack cheese, and chilies.
- Mix together soup and lowfat sour cream.
- Heat salad oil in a fry pan over medium heat. Fry each tortilla very quickly on both sides (only to soften).
- Put about 1/4 c. of chicken filling in center.
- Add in 1 Tbsp. soup mix. Fold sides in, then roll.
- Place, seam down, in oblong baking dish. Repeat with each tortilla. Spread the remainder of soup over all.
- Top with Cheddar cheese.
- Bake at 350 degrees for about 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 12 servings | |
| Calories 378 | |
| Calories from Fat 270 | 71% |
| Total Fat 30.36g | 38% |
| Saturated Fat 17.04g | 68% |
| Trans Fat 0.03g | |
| Cholesterol 92mg | 31% |
| Sodium 698mg | 29% |
| Potassium 191mg | 5% |
| Total Carbs 5.57g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.08g | 1% |
| Protein 20.87g | 33% |
