Chicken-Chili Enchiladas

60 minutes Prep: 20 minutes Cook: 40 minutes

479 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	ounces	cheddar cheese	shredded
8	ounces	monterey jack cheese	shredded
1	cup	chicken	cooked, chopped
3/4	cup	onion	finely chopped
12	6 inch	flour tortillas	corn
2	cups	chicken broth	warmed
25	ounces	chili, canned	with beans, canned
10	ounces	enchilada sauce	canned
2	cups	sour cream

Directions

Combine cheddar cheese, half of the monterey jack cheese, chicken and onion; set aside.

Dip tortillas, one at a time, in chicken broth to soften.

Fill with about 1/4 cup of the chicken mixture; roll and place seam-side down in baking dish in two rows of six.

In a 3 quart saucepan over medium heat, stir chili, green enchilada sauce and 1/2 cup of the chicken broth until bubbly.

Pour over filled tortillas.

Sprinkle with remaining monterey jack cheese.

If making ahead, cover and let stand up to 1 hour.

Bake uncovered in a preheated 350 F oven for 30 minutes or until hot and bubbly.

If desired, freeze, thaw and reheat, covered in a preheated 300 F oven for 25 to 30 minutes or until hot.

To serve, dollop with some of the sour cream.

Serve remaining sour cream separately.

Serve with chopped tomatoes and sliced ripe olives if desired.

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Nutrition Facts

Serving Size 354g

Amount per Serving

Calories 479 65% of calories from fat

	% Daily Value*
Total Fat 35.0g	54%
Saturated Fat 20.0g	100%
Trans Fat 0.0g
Cholesterol 90mg	30%
Sodium 1116mg	46%
Total Carbohydrate 25.0g	8%
Dietary Fiber 6.0g	25%
Sugars 4.0g
Protein 20.0g	41%

Vitamin A	30%		Vitamin C	9%
Calcium	40%		Iron	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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