ENCHILADA WHITE SAUCE RECIPES
CHICKEN ENCHILADAS...WHITE SAUCE...RICH! RECIPE - FOOD.COM
From an old Southern Living mag. Top these with fresh tomatoes, iceberg lettuce, sour cream and salsa. Hope you enjoy these!
Total Time 1 hours 10 minutes
Prep Time 40 minutes
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.
- Add sour cream, green chilies and cayenne. Remove from heat.
- In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.
- Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.
- Pour remaining sauce on top.
- Bake at 350 for 30 minutes, covered.
- Remove from oven, take off foil and sprinkle cheese over top.
- Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.
Nutrition Facts : Calories 615.9, FatContent 36.6, SaturatedFatContent 19.2, CholesterolContent 135.8, SodiumContent 723.1, CarbohydrateContent 33.5, FiberContent 2.2, SugarContent 6.1, ProteinContent 37.8
CHICKEN ENCHILADAS WITH WHITE SAUCE RECIPE | EATINGWELL
In this easy chicken enchiladas recipe, we make a white sauce from chicken broth and sour cream that coats corn tortillas rolled up with shredded chicken, onion, peppers and spices. Poblano peppers tend to be mild, but if you really want to cut the heat, use a green bell pepper instead.
Provided by Robin Bashinsky
Categories Healthy Chicken Leftover Recipes
Total Time 45 minutes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Heat oil in a medium saucepan over medium-high heat. Add onion and poblano; cook, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and cayenne; cook, stirring constantly, for 30 seconds. Whisk flour and 1/4 cup broth in a small bowl; set aside.
- Add the remaining 1 3/4 cups broth to the pan and bring to a boil over medium-high heat. Whisk in the flour mixture and simmer, whisking often, until thickened, 2 to 3 minutes. Remove from heat. Whisk in sour cream.
- Coat a 7-by-11-inch (2-quart) baking dish with cooking spray. Combine chicken, 1/2 cup of the white sauce and 1/4 cup cheese in a medium bowl. Spoon 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place, seam-side down, in the prepared baking dish. Pour the remaining white sauce over the enchiladas and sprinkle evenly with the remaining 1/2 cup cheese.
- Bake until the cheese is lightly browned and the edges are bubbly, 20 to 25 minutes. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 442.2 calories, CarbohydrateContent 35.9 g, CholesterolContent 104 mg, FatContent 20 g, FiberContent 4.1 g, ProteinContent 31.9 g, SaturatedFatContent 8.6 g, SodiumContent 450.2 mg, SugarContent 4.2 g
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