These enchiladas really make me rethink always ordering nachos any time we go to a Mexican restaurant. I know I have mentioned this on the blog before, but I always order the nachos at a Mexican restaurant, always. I look at the entire menu, but always go with the nachos.
Creamy Chicken Enchiladas
Ingredients:
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 cups cooked and shredded chicken breast
- 1 cup sour cream
- 7 ounces diced green chilies
- 4 cups cheddar jack cheese
- 10 large flour tortillas
- 28 ounces enchilada sauce
- Preheat the oven to 350º F. Spray a 2-9x13 baking dish with cooking spray.
- In a skillet melt the butter. Add in the onions and cook until softened, stirring occasionally.
- In a large bowl combine the cooked onions, chicken, sour cream, green chilies and two cups of the shredded cheese.
- Spread 1-2 spoonfuls of enchilada sauce onto the bottom of both baking dishes.
- Spread a spoonful of enchilada sauce onto the bottom of a tortilla and then top with about 1/2 cup of the chicken filling. Roll up the tortilla and place into a prepared baking dish. Repeat with the remaining tortillas, placing 5 in each baking dish.
- Evenly pour the remaining enchilada sauce over both dishes of enchiladas and sprinkle with the remaining shredded cheese.
- Bake for 20-30 minutes or until the enchiladas are hot, the sauce is bubbly and cheese has melted.
- Top with additional sour cream if desired.
Notes:
I used my Homemade Enchilada Sauce.
Nutrition Facts |
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Serves: 10 |
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Amount Per Serving |
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Calories 489 |
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Total Fat |
30.9g |
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Saturated Fat |
16.8g |
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Polyunsaturated Fat |
1.2g |
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Monounsaturated Fat |
5.7g |
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Trans Fat |
0g |
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Cholesterol |
115.4mg |
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Sodium |
645.5mg |
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Potassium |
249.4mg |
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Total Carbohydrates |
29.7g |
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Dietary Fiber |
0.7g |
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Sugars |
2.7g |
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Protein |
20g |
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Vitamin A 24.33% Vitamin C 17.69% |
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Calcium 33.82% Iron 11.02% |
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*Nutritional information will vary depending on the brands you use. |
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