Betty demonstrates how to make Chicken Enchiladas. These enchiladas are made of flour tortillas stuffed with chicken and cheese and topped with a spicy sour cream-jalapeno sauce.
|Flour tortillas||10 Small|
|Cooked shredded chicken||2 Cup (32 tbs)|
|Shredded monterey jack cheese||2 Cup (32 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Garlic||1 , mince|
|Black pepper||1/2 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Onion powder||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Jalapeno pepper||1 , seeded, thinly sliced|
|Lime juice||1 Teaspoon|
Preheat oven to 350 degrees (F).
Grease a 9 x 13 pan. In a medium-sized bowl, mix chicken, 1 cup of cheese, and garlic.
Place 1/10 of mixture onto a tortilla and roll. Place rolled tortilla in pan, seam side down.
In a medium-sized saucepan, melt butter. Stir in cornstarch and cook for one minute.
Add chicken broth and whisk until smooth. Cook over medium heat until mixture is bubbly and thickened.
Stir in sour cream, jalapenos, lime, cumin, onion powder, garlic powder, salt, and pepper.
Heat through, but do not boil. Pour mixture over enchiladas and top with the remaining cup of cheese.
Bake for 20 to 25 minutes, until bubbly and cheese is beginning to brown.
Serve while hot.
Serving size Complete recipe
Calories 3054Calories from Fat 1788
% Daily Value*
Total Fat 203 g312.3%
Saturated Fat 103 g515%
Trans Fat 0 g
Sodium 6069 mg252.88%
Total Carbohydrates 180 g60%
Dietary Fiber 7 g28%
Sugars 20 g
Protein 132 g264%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet