• Chicken, Chili And Cheese Enchiladas

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    • 1/2 c. Red onion, minced
    • 2 c. Chicken, bite-sized
    • 2 1/2 c. Monterey jack cheese, coarsely, grated
    • 10 x 7-inch flour tortillas
    • 2 Tbsp. butter
    • 1/2 c. Scallions, sliced
    • 2 Tbsp. flour
    • 2 c. Chicken broth, low sodium
    • 1 1/2 c. Lowfat sour cream
    • 2 x 4-ounce. cans green chilies, diced, liquid removed


    1. Heat oven to 350 degrees. In medium-size bowl mix chicken, 1 1/2 c. cheese, and minced red onion. Place 1/3 c. mix on bottom half of each tortilla and roll up. Arrange rolled tortillas, seam side down, in 13x9x2-inch baking dish. Set aside. Heat butter in heavy 2-qt saucepan over low heat. Sprinkle in flour, stirring constantly 5 full min. Add in broth, continuing to stir. Increase heat to medium, stirring about 3 min till mix begins to bubble and thicken. Remove from heat; mix in lowfat sour cream and chilies. Pour sauce over rolled tortillas in baking dish, then bake, uncovered 15 min. Sprinkle with remaining 1 c. cheese and scallions. Bake 5 min longer, till cheese melts.

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