Chicken Enchiladas with Green Chile Sauce (TNT)

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Chicken Enchiladas with Green Chile Sauce (TNT)

Post by pstarkoski on Fri Aug 26, 2016 5:45 am

Chicken Enchiladas with Green Chile Sauce 
Yields: 12 servings | Calories: 240 | Total Fat: 14g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 313mg | Carbohydrates: 15g | Fiber: 2g | Sugar: 2g | Protein: 15g | SmartPoints: 8

2 chicken breasts on the bone 
2 cup water 
12 (8-inch) whole grain tortillas 
1 3/4 cups shredded cheddar cheese 
1 1/2 teaspoon chili powder 
1 teaspoon cumin 
1/2 teaspoon kosher or sea salt 
1/2 teaspoon black pepper 
3 tablespoons pure butter 
2 tablespoons flour 
2 cups chicken broth (retain from baked chicken) 
1 cup full fat Greek yogurt (optional, sour cream) 
1 (4-ounce) can diced green chiles 

Preheat oven to 375 degrees. 
In a covered casserole pan, add chicken and water. Roast in oven for 1 hour, or until chicken reaches an internal temperature of 165. Retain broth for enchiladas. 
Cool chicken slightly, discard skin, remove chicken from bone, and shred with a fork. Combine shredded chicken, 3/4 cup cheese, chili powder, cumin, salt, and pepper. 
Add chicken mixture to tortillas, roll tightly, and place in a 9 x 13-inch casserole pan, seam side down. 
In a small pot, melt butter over medium-low heat. Add flour and whisk until smooth. Slowly pour in broth, raise to medium heat, and whisk until thickened to a gravy consistency. Turn off heat and add yogurt and green chiles. Pour mixture over tortillas and top with the remaining 1 cup cheese. 
Cover with foil and bake 20 minutes. Remove foil and bake an additional 5-10 minutes, or until cheese is melted and casserole is heated through. 
Garnish if desired with any of these toppings: chopped cilantro, sour cream, diced tomatoes, green onions, or olives. 


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